Maple Glazed Salmon

 



Did you know that salmon find their home waters by a sense of smell which is even more keen that that of a dog or a bear? 

I'm not sure why I'm so fascinated by salmon but for whatever reason, I find them really interesting.  I learned recently that they are "anadromous" too.  That means that they live part of their life in fresh water and part of their life in salt water.  Their entire bodies have to make a drastic metabolic change not once - but twice!  (To go from fresh to salt water and then back again.)  Pretty amazing creatures, don't you think?
  
Salmon is one of my favorite things to cook too because it doesn't require much of anything to make it taste great.  Salmon is really best with very little adornment at all.  I've been making this recipe for so long that I have absolutely no idea where the recipe originated.

This recipe is really good and it's super easy to prepare.  I made mine with sockeye salmon but you can use it on your favorite type of salmon or fish.
 

Maple Glazed Salmon
¼ cup maple syrup                         ¼ teaspoon salt
1 Tablespoon ketchup                     ¼ teaspoon ground mustard
1 teaspoon brown sugar                  dash hot pepper flakes
1 teaspoon cider vinegar                 1 pound of salmon filets
1 teaspoon Worcestershire








Combine all ingredients, except fish.


 








Pour ¼ cup into Ziploc and add fish.  Seal and refrigerate up to 2 hours. Reserve remaining marinade.









Grill or bake salmon and brush with reserved marinade.

Marinate and Grill - Doesn't get much simpler than that. 

Weeknight meals don't have to be boring.  If you have a sensitive nose (like a salmon) you can cook your fish outside on the grill to keep the smell out of the house.  Give this one a try.

Ciao!