I love the combination of maple syrup, lime, soy and garlic in this super easy Maple Lime Salmon. It’s my new go-to salmon recipe, served over quinoa to soak up any extra sauce. Delish!
With only 6 ingredients, this is a really simple meal to prepare. You throw the salmon in a sealed bag with the marinade ingredients and let it sit for half hour while you get the rest of the meal ready. In the picture above, the quinoa is mixed with herbs and tomatoes, but any veggies would do. I roast the salmon for 10-12 minutes. Grilling it or using a sous vide machine would be fine too. If you’re not big on spicy, feel free to leave out the red pepper flakes. Instead, you could add a teaspoon of grated fresh ginger.
I love serving the maple lime salmon over quinoa – or rice if you prefer – to absorb the sweet-tart-spicy sauce. Other great sides would be Roasted Bok Choy and Broccoli, Fresh Vegetable Pasta or Mushroom Spinach Couscous.
As I’m writing this, I’m dying to go down to the kitchen and make it again. So good.
Easy Maple Lime Salmon
- 2 salmon fillets (or other fish) about 1 pound about 1 pound
- salt and pepper to taste
- 1/4 cup maple syrup
- 1 lime, juice and zest
- 1 tsp minced garlic (1 clove)
- 2 tbsp soy sauce
- 1/8-1/4 teaspoon red pepper flakes (optional)
- 3/4 tsp cornstarch
- garnish: chopped parsley, chives and/or toasted sesame seeds
- Preheat oven or to 425F
- MARINATE SALMON: Sprinkle salmon with salt and pepper. In a medium measuring cup or small bowl, mix together maple syrup, lime juice and zest, garlic, soy and red pepper flakes if using. Pour a third of mixture into a sealed bag (reserve the rest of the sauce). Add salmon to bag, seal the bag and coat salmon with sauce. Let marinate - non skin side face down to absorb the sauce - for 30 minutes (or less if you don't have time).
- ROAST SALMON: Remove salmon from bag and place it skin side down on a pan lined with foil and sprayed with oil. Pour any sauce left in the bag on top. Roast salmon for 10-12 minutes, depending on its thickness. Figure about 10 minutes per inch if thickness. Don't overcook. Some slightly darker pink in the middle is good.
- FINISH THE DISH: While the salmon is roasting, whisk cornstarch into the reserved sauce. Microwave for a minute or bring to boil in a small saucepan on the stove until sauce thickens a bit. When salmon is done, transfer to plates or a platter (I use a spatula to lift the salmon off and separate it from the skin). Pour sauce over the salmon. Sprinkle on garnishes as desired. Serve over rice or quinoa.
Other salmon recipes you may enjoy: