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20 Minute Maple Soy Salmon
Bold and flavorful soy glazed salmon with maple, garlic, and a fresh cucumber avocado topping. Ready in just 20 minutes for a perfect weeknight dinner.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- saucepan
- whisk
- bowl
📝 Preparation Steps
1
Preheat the oven to 400°F and line a sheet pan with parchment paper.
2
In a small saucepan, whisk together the soy sauce, garlic, maple syrup and Dijon mustard. Cook over medium heat until reduced by half, about ⏱️ 5 minutes. It should be thick and syrupy.
garlic (finely minced)2 clovesDijon mustard2 tablespoons
3
Rub the salmon all over with the oil, then season with salt and pepper on both sides. Place the salmon fillets skin-side-down on the parchment lined sheet pan, then brush lightly with the soy glaze.
medium salmon fillets (I prefer wild salmon, skin-on or off)4
4
Bake the salmon for ⏱️ 5 minutes, brush with more glaze, then continue cooking until they're to your liking. I prefer my salmon just slightly undercooked in the center, so it only takes about 3-4 more minutes. The overall time will also depend on the thickness of your fillets.
5
While the salmon cooks, prepare the topping. In a medium bowl, add the cucumber, sesame oil, lime juice, sesame seeds, scallions and a generous pinch of salt. Mix well, then add the avocado and gently toss until just combined. Taste and adjust seasoning as needed.
lime juice (freshly squeezed )1 tablespoonsesame seeds (any color)2 teaspoonsavocado ( large ripe but firm, diced)1
6
When the salmon is finished, brush it with any remaining glaze, then serve with the avocado cucumber topping and your favorite rice if desired.
avocado ( large ripe but firm, diced)1rice (for serving (optional))
Nutrition Facts
calories
464 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
5 g
sugar Content
14 g
sodium Content
740 mg
protein Content
37 g
trans Fat Content
0.01 g
cholesterol Content
94 mg
carbohydrate Content
24 g
saturated Fat Content
4 g
unsaturated Fat Content
19 g
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