Salmon with Orange Maple Glaze is an easy and elegant way to get more fish in your diet. It cooks in only ten minutes!Jump to Recipe
You don’t need to go out to have a fancy-shmancy dinner. Seriously, you could get THE best ingredients, and pay half the price just by eating at home. Shown here with mashed white sweet potatoes, this beautiful piece of fish is tender, delicious, and full of omega-3s (with some vitamin C thrown in for good measure). Delish!
To your health!
Salmon w/Orange Maple GlazeCourse: MainCuisine: AIP, Paleo, FishDifficulty: Easy
Salmon with Orange Maple Glaze is an easy and elegant way to get more fish in your diet. It cooks in only ten minutes!
Up to 4 salmon filets, 5-6 ozs. each
1/2 C. freshly squeezed orange juice
1/4 C. coconut aminos
3 T. pure maple syrup
1 T. freshly squeezed lemon juice
1 T. extra virgin olive oil
1 t. sea salt + more for sprinkling
1/4 t. black pepper (omit for elimination phase of AIP)
1/4 t. ground ginger
1 T. arrowroot flour
1 T. filtered water
sliced green onions for garnish
- Preheat oven to 425 degrees. Line a roasting pan, or rimmed baking sheet with foil.
- Pat fish, which should be completely thawed, dry with a paper towel. Place fish skin side down on the foil with no oil, spray, or anything. I’ll tell you why in a minute…
- Lightly sprinkle fish with sea salt.
- In a small saucepan over medium high heat, whisk together orange juice, aminos, syrup, lemon juice, EVOO, salt, pepper (if using), and ginger. Bring to a boil.
- While this 👆🏼is happening, put arrowroot flour and water in a small container with a lid, and shake vigorously to make a slurry.
- Whisk the slurry into the boiling liquid, and take it off the heat as soon as the sauce thickens. This will happen very quickly.
- Spoon the glaze over the fish filets, making sure to get some on the sides as well.
- Bake in the oven for 10 minutes. The fish is done when the thickest part of the filet flakes easily with a fork. Do not overcook! Fish can go from perfectly, tenderly done to cat food in a very short time! 😸
- Now, here’s my secret, a.k.a. why I don’t put any oil on the foil: when the fish is done, the skin will stick to the foil. With a stiff spatula, you can carefully lift the fish right off of the skin so that your “customers” can eat their fish without having to deal with gross, scaly fish skin! Just beautiful, succulent fish! And they will think you are magic. 🌟
- Garnish with sliced green onions.
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