Need to serve a big side of salmon to a big crowd? If teriyaki is your typical go-to, up your game with this maple salmon.
My mother has been making this maple salmon for awhile, and then my sister began making it. It’s a favorite, and honestly, not one of us remembers how this salmon originated! It’s more up-to-date than teriyaki, but anyone who typically loves that sweet Asian flavor will love this.
- 1 side of salmon
- 3 scallions, sliced
- ½ cup maple syrup
- 5 garlic cloves, crushed
- ¼ cup soy sauce
- ½ tablespoon honey
- 1 teaspoon mustard
- ¾ tsp crushed black pepper
- Preheat oven to 400F.
- In a saucepan, combine all ingredients and bring it to a boil.
- Place scallions on the salmon. Pour sauce over the salmon. Let marinade for ½ hour. Bake for ½ hour.
Hadassah says
Looks sooo good!! Can’t wait to try it!
Esty says
Hi. Can this recipe be used for salmon slices too? Also can it be served cold?
Leah Schapira says
Yes and room temperature is perfect
Leah says
I have the same question about the salmon slices! Thanks
Racheli says
Do you bake uncovered?
Leah Schapira says
Yes.
Rikki says
How long would this be good in the fridge?
Leah Schapira says
3-4 days.
Dinah says
How big of a side of salmon would this cover? Or how many slices of salmon? Approximately…
The side of salmon pictured looks like a large tail…
Leah Schapira says
The sauce is enough for 8-10 slices of salmon or a full side.
Bayla says
We should pour the sauce on the raw salmon while it’s still hot??
Leah Schapira says
Let it cool a few minutes. Can be warm.
Dinah says
I made this for Yom Tov. It was delicious!!
We enjoyed dipping our challah into the sauce….
I made 7 slices of salmon and there was tons of sauce…
Thanks for a great recipe will definitely make this again…
How did you cut the cucumbers? Are they peeled or just sliced very thin?
S says
Can I skip the scallions? Are they for garnish or for taste?
Leah Schapira says
We love them for the taste when you bake it. Garnish you dont need to add.
Lety says
Can I replace maple syrup with pancake syrup??
Vicki Lesser says
Can I prepare the sauce and pour on the fish and then freeze it before I bake? Prefer to bake salmon day of and making it for Hag.
Chaya says
I make this for shabbos every week, so good