Asian Salmon with Soy and Maple Syrup

I try to eat salmon in some form every week or so and recently Tracy @scratchitcook.com posted an Asian version which sounded really good.  Michigan maple syrup and soy sauce – yes! I did tweak it a little but you can go to her site and see her complete recipe as she grilled it, used steaks and served it with mustard greens.

I have always wanted to try an Asian version with salmon and her recipe looked like a perfect choice.  I have been a little hesitant as I usually like my salmon simple without a lot of outside flavor as Tracy does.   To say the least, the salmon was delicious and flavored just right.

I eat salmon on cedar planks on the grill, poached,  baked or just cooked in a skillet on top of the stove.  I even make a low-fat version of salmon cakes from canned red salmon, Weight Watcher’s recipe no less!

Asian Salmon with Soy and Maple Syrup

  • salmon (I used a Wild Caught Sockeye Salmon fillet  from Whole Foods)
  • 3 tbsp. Michigan maple syrup
  • 3 tbsp. sesame oil (a wonderful nutty smell and flavor)
  • 1/4 cup soy sauce (I use a low-sodium)
  • 1 thin slice of fresh ginger, trimmed and sliced thinly (always use fresh ginger as the powdered form is nothing like fresh – I keep some in my freezer so I always have some on hand)
  • 2 cloves garlic, minced

Combine the marinade ingredients and marinate fillets 1 hour before cooking and 2 hours if they are steaks.  I decided to cook them in a nonstick skillet instead of on the grill.  Spray the skillet with a nonstick spray and with the flesh side down cook over medium heat until you get some great color, then turn and cook a little more.  I do like my salmon cooked well, maybe more than most.

Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2014/10/29/asian-salmon-w…nd-maple-syrup/   

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16 thoughts on “Asian Salmon with Soy and Maple Syrup

  1. I too Judy loveeee Salmon! Any Seafood, tuna steaks, swordfish, shrimp, lobster, sea scallops, and on and on. Glad you took a leap of faith and joined in on the Asian version. Nice! Cheryl

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    • Thanks Cheryl – I wish I lived in Florida like you do where you have an abundance of fresh seafood. I liked this Asian version a lot – you just have to be careful with some of the seasonings and not distract from the salmon which has such great flavor on its own 🙂

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      • Hi Judy yes, that is so true! A little goes a long way in many spices and seasonings. We all do have our individual favorites. I think for me the simplest are the best! I will try anything at least once though, how about you? Cheryl

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  2. I must admit, salmon is not always my first choice when eating fish…but this recipe, coupled with your photos…I’m ready to dig right in! Looks fabulous, Judi! And Michigan maple syrup…can’t go wrong there. ❤

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    • I agree Nancy – I think the maple syrup is what made me try this recipe. I rarely eat salmon outside of my own kitchen as I like it cooked a certain way and restaurants usually do not cook it enough for me 🙂

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  3. Hi Judi! I’m not a fan of salmon…but my husband and son love it!! I’m going to make this for them…it looks so delicious!! I wonder how this would be on a white fish… or even shrimp? I bet delicious!! I’ve only had salmon once in my life, and I’m told it must have been a bad piece, because I found it just way too fishy for me!! ❤

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    • The glaze is really good Prudy and would probably be delicious with whitefish – a favorite. Not so sure about shrimp – but why not try? Shrimp is my favorite out of all the seafood available. I only buy my fish from Whole Foods as I have bought some old/bad fish before and it does turn you off no matter what you put on it 🙂

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  4. I love this combination of flavor. When I can get a block of maple sugar I love making planked salmon with the sugar and finishing it with soy. It is a perfect marriage with salmon. Beautiful post!

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