Broiled Maple Salmon

Uncategorized Aug 06, 2020

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by Jenny Jiles



4 wild-caught salmon filets (or kept whole, but that will require more cooking time)
1 large head of broccoli, chopped into small chunks (less than two inches to help them cook evenly and quickly) or 1/2 lb of snap peas, no chopping required
olive or avocado oil

For the maple glaze:
4 Tbsp reduced-sodium soy sauce (organic)
2 Tbsp pure maple syrup
(you can just do these ingredients if that’s all you’ve got, but upgrade it a bit with these goodies)
2 Tbsp rice vinegar
2 tsp minced fresh ginger
1 tsp sesame oil
1 Tbsp sesame seeds


Mix together soy, maple syrup, vinegar, oil and ginger in measuring cup (if you have time, place salmon in a plastic bag for 15 minutes with 3 tablespoons of the sauce, if not, no worries, seriously).

Turn on broiler (you can just do this at 425 degrees too, but it takes a bit longer and the fish is not as crisp).

Line baking sheet with parchment paper (easy clean up). Place salmon (skin side down) on the paper and add a little salt and pepper. Add broccoli around the salmon. Toss broccoli with salt and pepper and a little olive or avocado oil.

Broil on the middle rack for about approximately 10 minutes (this time really varies depending on the size of your salmon). Drizzle 1/2 of the sauce on the salmon on the last 2-3 minutes of broiling. The sugar in the syrup tends to burn at this high temp, so you don’t want to put it on the beginning, just the last couple of minutes.

Once cooked, serve with the roasted broccoli and brown rice. Those precooked, 1 ingredient, organic brown rice bags (available at Trader Joes and Whole Foods) are so easy to warm up. Drizzle remaining sauce over salmon, and top with sesame seeds.

Boom. You’re welcome.


Jenny is a writer, cooking coach, and host of Cliffs Notes Kitchen, where she shows how simple, bite-sized shifts with minimal effort, can create lasting changes in your health. You can find more of her articles here.


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