Maple-Glazed Wild Salmon

wild atlantic salmon

Salmon…can’t get any healthier than salmon. Atlantic Wild salmon, that is. Chock full of omega-3 fatty acids, wild salmon is the best source of this essential fat. Other fish containing the highest amounts of omega-3s are trout, anchovies, sardines and herring. Omega-3s are often lacking in our diets because our bodies cannot manufacture them…so we must get them from food or supplements.   

Don’t like the thought of eating an anchovy?  Me either, so I use anchovy paste.  I always have a tube in the fridge and after all, you can’t make a Caesar Salad or Caesar dressing without it. 

Did you know… if you just do not care for fish, use flaxseed oil, canola oil and walnuts in your dishes…all good plant sources for omega-3s.



  • 1/4 Cup pure maple syrup
  • 2 Tbls soy sauce
  • 1 Clove garlic, peeled and smashed or chopped
  • 1/8 Tsp black pepper
  • 1/2 – 1 Tbls horseradish sauce, if you want your salmon on the spicy side.


  • Two – four center-cut wild salmon fillets, skinned if desired

Salmon skin actually contains more Omega-3s then the meat, but if you don’t enjoy the skin…your dog certainly will.


  • You’ll most likely have to de-bone your salmon unless you purchased fillets already prepared. I’ve found that the easiest way to do this is to use eyebrow tweezers. Yes, seriously. Just keep a pair in your kitchen drawer to be used for de-boning.
  • For the marinade, mix the maple syrup, garlic,soy sauce and pepper together.
  • On a glass baking dish, place a sheet of aluminum foil, pour in the marinade and then the salmon skin side up.
  • Fold the aluminum foil around the fish to make a packet and place in the fridge for 30 minutes…no more!
  • Preheat the oven to 400 degrees.
  • Remove the salmon from the fridge and turn it over so now it’s skin side down. Using a spoon drizzle the marinade over the salmon.
  • Bake uncovered for 20 minutes or until it is cooked through and flakes with a fork.
  • OR, you can bake it wrapped in the foil packet for 15 minutes, open the packet and broil for the last 4-5 minutes.
  • Drizzle the remaining marinade over the top, if you like, and serve.


I welcome your feedback and comments below. 

Click here to read my blog Seasons of New England Part 4″ where I share a few favorite recipes using pure maple syrup. Have a specific question or recipe request?  I’ll be happy to research and find an answer.




Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>