Shelly's Recipe

MAPLE GLAZED SALMON

Category: Fish and Seafood

Glaze:
1/2 tsp salt and pepper
1/4 tsp cayenne pepper
3 tbsp maple syrup
1 tbsp teriyaki sauce
2 tsp fresh lemon juice
1 tbsp dijon country-style mustard
2 cloves fresh garlic, crushed
1 tsp fresh ginger, grated
1/4 cup vegetable or canola oil
2 lbs. boneless, skinless fresh salmon fillets

Combine all glaze ingredients in a small bowl and whisk until mixed well. Spray a broiler pan with non-stick spray and line the bottom tray with foil. Rinse the salmon and pat dry with paper towels, then place onto the broiler pan. Brush glaze over all sides of the salmon, coating it well, using no more than half of the glaze. Reserve the other half. Set your upper oven rack so that the salmon is positioned about 4 inch-5 inch from the flame.

Turn on your broiler, to the high setting if you have the option. Once the oven is thoroughly heated, place salmon in the oven and broil for 5 minutes. Remove salmon at that point, and brush the remainder of the glaze on the salmon. Return it to the broiler until done, approximately another 2-3 minutes depending on thickness.

It will develop a nice dark golden brown crispy crust, but should not be burned, the meat will flake easily (yet still very moist), and be a uniform pink color when cooked through. Serves 6-8.

Note: Perfect sides include garlicky roasted new potatoes and sauteed spinach.