Margie’s maple salmon dish is easy to make. It’s also great for people who aren’t too crazy about salmon, as this is a moist and delicious recipe. In January 1999, Dave and I were living in Moorestown, New Jersey. Our wonderful neighbors, Margie and Carlo Perrone, had us over for dinner. Margie made a version of this recipe, and it became my favorite way to bake salmon. It’s pretty easy to overcook salmon, resulting in a tasteless, dry dinner entrée. But the maple syrup adds moisture and sweetness. Carlo recommended using the leftovers to make a salmon chowder. Enjoy!
In a small bowl mix all the ingredients except the salmon. One half hour before serving, preheat the oven to 400 degrees F. Place the salmon (skin side down) in a shallow glass baking pan or a baking sheet lined with foil. Coat with the wet mixture (there may be some left over to serves with the salmon).
Bake for 20 minutes until easily flaked with a fork. This makes 4 servings and I paired it with Karen’s Summer Salad.
Ingredients
Directions
In a small bowl mix all the ingredients except the salmon. One half hour before serving, preheat the oven to 400 degrees F. Place the salmon (skin side down) in a shallow glass baking pan or a baking sheet lined with foil. Coat with the wet mixture (there may be some left over to serves with the salmon).
Bake for 20 minutes until easily flaked with a fork. This makes 4 servings and I paired it with Karen’s Summer Salad.