I have never been a seafood person, certainly not a salmon person. Beyond tuna from a can or haddock fillets coated in batter (and let’s be honest, what I really liked was the fried bread part) I couldn’t stomach anything that comes from sea, lake, or river for the longest time.
Things change though. I got more adventurous with food and started to experiment with fish, first stealing bites off of other people’s plates, then ordering conservatively for myself. I’ve even had tuna tartar, and what do you know, it tastes like steak!
It was only a matter of time before I started cooking fish especially since Mr.S is a fan, particularly of salmon.
This is the second version of a recipe that started out with honey instead of maple syrup. You could still use honey, but I didn’t care for it much as it was tacky and difficult to spread over the fish. So my second attempt used maple syrup (the real stuff) to great success. Here’s how you make it.
Spicy Maple Glazed Salmon
- 2 7 oz salmon fillets
- 1/4 cup of maple syrup
- 1/2 tablespoon of butter or ghee
- 1 tsp cayenne
- 1 tsp ginger
- 1 tsp mustard herb
- In a small pan combine the maple syrup, butter/ghee, cayenne (use less if you like less heat, more if you want more), ginger, and mustard. Heat on low until the butter/ghee has melted. Stir until combined. Take the pan off the heat and set aside.
- Place the salmon on baking sheet wrong side up. Using a basting brush, thinly coat the wrong side with your mixture and then flip the fish. Baste the second side more generously until you've used up your mixture.
- Turn your oven on broil. I always use the low setting because my broiler is a bit temperamental. Once it's heated up, put the fish in under the heat and set your timer for 7 minutes.
- At time, remove the fish and enjoy.