Maple Glazed Salmon with Cranberry and Citrus Compote
Recipe Date:
September 18, 2023
Serving Size:
5
Cook Time:
00:40:00
Difficulty:
Easy
Measurements:
Imperial (US)
Maple and black pepper make the perfect amount of sweetness and spice for a dramatic presentation of simply cooked, wild salmon. Cranberry and citrus compote lend some tart acidity and work well with anything on the table.
Ingredients
- 1 whole side of wild salmon, skin on, bones removed (~1.5 lbs.)
- For the cranberry compote:
- 10 ozs cranberries (2 heaping cups)
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1 tbsp orange zest
- Juice of 1 orange (~¼ cup)
- Pinch of salt
- For the glaze:
- 1/4 cup maple syrup
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1 tsp cracked pepper
Directions
- Begin by making the cranberry compote. This can be done one day ahead if needed. Add all the ingredients to a sauce pot and bring to a boil. Reduce to a low simmer, and cook, stirring occasionally, until cranberries are softened, and excess liquid has cooked off (10-15 minutes). Remove from heat and set aside to cool.
- Line a baking sheet with aluminum foil and brush or spray with oil. Place the salmon, skin side down, onto the foil-lined sheet. Allow the salmon to come to room temperature while preparing the glaze.
- Mix all the glaze ingredients in a small mixing bowl until well combined. Pour over the salmon and brush the excess glaze back over the flesh. Let the glaze marinate the salmon for 10 - 15 minutes, repeating the brushing process as needed.
- To cook the salmon, broil on high for 8-10 minutes, or until the salmon is firm yet still pink in the center. The glaze should caramelize, but not burn. During the broiling process, remove the salmon at least once to reapply the glaze with a brush. Remove from the heat and set aside to rest for 3-5 minutes before serving on a platter with the cranberry compote.
Take a look at our recommended pairing below.
