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You probably serve some salmon next to your gefilte fish. Forget the teriyaki sauce this time and treat your family to a new flavor that’s just as sweet.
4 (4–6 ounce) salmon fillets
1 clove garlic, finely chopped or 1 cube Gefen Frozen Garlic
1/3 cup Gefen Maple Syrup
3 tablespoons olive oil
2 tablespoons Glicks Soy Sauce
2 tablespoons Haddar Dijon Mustard
1 tablespoon yellow mustard
Preheat oven to 500 degrees Fahrenheit.
Arrange salmon fillets on a baking sheet. Pat dry and sprinkle with salt and black pepper.
In a small bowl, combine garlic, maple syrup, olive oil, soy sauce, Dijon mustard, and yellow mustard.
Pour three quarters of dressing over fish, and bake for 15 minutes, uncovered.
Remove from oven and immediately brush with remaining dressing.
I garnished the salmon with baby arugula and a slice of radish. I usually prep this salmon with the glaze in the morning. Then I pop it in the oven right before Shabbos. On Shabbat morning, I take it out of the refrigerator and let it come to room temperature. If you like it warm, place it on top of the slow cooker or near the blech. It goes great with dill or tartar dip.
Food Styling and Design by Kiki Fisher. Contact Kiki at fooddesignbykiki@gmail.com.
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Maple Glazed Salmon Can I omit the mustards from this dish?
It’s not advisable, considering it’s the bulk of the marinade. But if you’re up for experimentation, try it and let us know how it works!
I would not recommend removing the mustard all together, however, if you don’t like mustard you can add mayo instead to replace the creaminess of the mustard. You may need to adjust the flavor a bit since mustard also adds tanginess.
Love this recipe its a winner!
Awesome The fish was amazing so soft and moist and flavorful a keeper this recipe