Succulent maple syrup-glazed salmon filets prepared in your oven.
40 minutes , 4-6 servings
| ½ cup | Real maple syrup |
| 3 Tbsp | Brown sugar |
| 1 Tbsp | Lime juice |
| 2 tsp | Minced garlic |
| ¼ tsp | Sweet (regular) paprika |
| dash | Black pepper |
| 2 lbs | Fresh salmon, cut in to 4 to 6 serving-sized pieces. |
| to taste | Salt |
| to taste | Pepper |
| ½ tsp | Garlic powder |
| ½ tsp | Onion powder |
| ¼ tsp | Paprika |
| ⅛ tsp | Chili powder or other seasoning (optional) |
| ⅛ tsp | Cayenne pepper (optional) |
| dash | sesame seeds (optional) |
| 1. Preheat oven to 375. |
| 2. Whisk the glaze ingredients and set aside |
| 3. Pat each side of salmon with a paper towel to remove extra moisture. It's okay to leave the skin on at this point. |
| 4. Season both sides of the salmon with salt and pepper. |
| 5. Combine the remaining seasonings. |
| 6. Add salmon to the direct center of a large piece of foil (greased if the skin has been removed). |
| 7. Sprinkle the mixed seasoning on top of salmon. |
| 8. Spoon the maple glaze over the top of the salmon. |
| 9. Fold the sides of the foil up to completely enclose the salmon © RecipeRoulette.net |
| 10. Bake for about 15 minutes or until the salmon is almost done cooking (135 degrees with a thermometer). Remove salmon from the oven. |
| 11. Change oven to broil or convect |
| 12. Remove the salmon and place directly in the dish. This is a good time to remove the skin. |
| 13. Return to oven and cook for an additional 2 minutes |
| 14. Remove to plate, spoon sauce over filets, and sprinkle with sesame seeds. |
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