Q1: What is the best kind of salmon to buy for this recipe?

You can use any type of salmon you love! Atlantic salmon is very common, has a milder flavor, and is rich in healthy fats. Sockeye or Coho salmon are wild-caught varieties that are a bit leaner and have a deeper, more robust salmon flavor. The most important thing is to look for fillets that are fresh, vibrant in color, and moist.

Q2: How long should I marinate the salmon?

This marinade is very flexible! If you are short on time, even just 15 to 30 minutes will impart a wonderful flavor to the outside of the salmon. For a deeper, more infused flavor, you can marinate it in the refrigerator for up to 8 or 9 hours . It is not recommended to marinate it for much longer than that, as the salt in the soy sauce can begin to change the texture of the fish.

Q3: Is it really safe to eat the used marinade?

Yes, it is completely safe , but only if you follow the crucial step of boiling it first . As the recipe directs, you must bring the used marinade to a full, rolling boil and let it simmer for several minutes. This will kill any harmful bacteria from the raw fish and will also transform the thin marinade into a delicious, thick, and glossy glaze.

Q4: How do I know for sure when my salmon is cooked through without overcooking it?

The best and most foolproof way is to use an instant-read thermometer . The salmon is perfectly and safely cooked when the internal temperature in the thickest part of the fillet registers 145°F (63°C) . If you don't have a thermometer, a great visual cue is when the salmon is opaque all the way through and flakes easily when you press it gently with a fork.

Q5: Can I use a different kind of soy sauce, like tamari?

Yes! A gluten-free tamari is a fantastic substitute for the soy sauce and will make this entire recipe gluten-free. You could also use coconut aminos , which is a great soy-free and gluten-free alternative that is also lower in sodium.

The Best Easy & Healthy Maple Sesame Salmon

An easy and flavorful recipe for baked salmon with a sweet and savory maple sesame glaze. Skinless salmon fillets are marinated in a simple mixture of pure maple syrup, soy sauce, sesame oil, and garlic. After marinating, the fillets are topped with a generous coating of sesame seeds and then baked until tender. The reserved marinade is simmered on the stovetop to create a thick, delicious glaze that is drizzled over the cooked salmon before serving.

Author: Evelyn
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 45 minutes (includes minimum marinating time)
Yield: 4 servings
Category: Main Course
Method: Baking, Marinating
Cuisine: Asian-Fusion

Ingredients

4 salmon fillets, skin removed (about 2 lbs total)
1/3 cup pure maple syrup
2 Tablespoons soy sauce
2 Tablespoons sesame oil
2 teaspoons minced garlic
1/4 cup sesame seeds
Chopped scallion, for garnish (optional)

Instructions

In a medium bowl, whisk together the maple syrup, soy sauce, sesame oil, and minced garlic.
Place the salmon fillets in a baking dish or a large resealable bag and pour the marinade over them, ensuring they are thoroughly coated. Cover or seal and refrigerate for at least 15 minutes or up to 9 hours.
Preheat the oven to 375°F (191°C). Line a large baking sheet with foil or parchment paper.
Remove the salmon from the marinade and place the fillets on the prepared baking sheet. Reserve the used marinade.
Top each salmon fillet with a sprinkle of sesame seeds.
Bake for 15–20 minutes, or until the salmon is cooked through and flakes easily. For crispier edges, you can broil on high for the last 3 minutes of cooking.
Reduce the glaze: While the salmon bakes, pour the used marinade into a small saucepan. Bring to a boil, then reduce the heat and simmer for 5 minutes until it has thickened.
Remove the cooked salmon from the oven. Garnish with chopped scallion and serve with the thickened maple glaze drizzled on top.

Notes

The marination time is flexible, from a quick 15 minutes for a weeknight meal to several hours for a deeper flavor.
It is a crucial food safety step to bring the used marinade to a full boil and simmer it before serving it as a glaze.
An instant-read thermometer is the best way to check for doneness; the salmon is cooked when the thickest part reaches 145°F (63°C).

Find it online: https://cookupjoy.com/healthy-maple-sesame-salmon/