Maple Teriyaki Salmon

Story and recipes by Debbi Snook | Wine Commentary by Gary Twining

Photo by Beth Segal

You can’t get any better than a glazed fresh salmon with a mere five ingredients. A sweet and savory coating is simplicity defined, yet company worthy. We used author and restaurateur Barton Seaver’s technique for roasting at a lower temperature. The fish won’t be crispy, but it will be super-succulent. The sauce adds the spark. Roasted Brussels sprouts pair well with both fish and sauce. 

  • 1/3 cup low-sodium soy sauce or gluten-free tamari
  • 1/3 cup pure maple syrup, preferably dark
  • 1 TBS hot sauce (optional)
  • 1 clove garlic, minced
  • 4 salmon fillets, 6 ounces each

Heat oven to 275 degrees.

Combine maple syrup, soy sauce, hot sauce and garlic in a small saucepan. Set over medium heat and bring to a simmer. Let thicken into a glaze, which should take 4-6 minutes. You can go longer for a thicker glaze, but stir constantly and watch the pot for burning. Set glaze aside.

Pat fish dry and place on a lightly oiled baking sheet. Place in pre-heated oven and cook until done, about 20 minutes. Test temperature with a food thermometer (should be 145 degrees) or use a fork to see if the fish flakes.

Plate fish and drizzle with the glaze. Serves 4.

Gary: Teriyaki’s rich and savory character, the sweetness from the maple reduction and the garlic call for crisp white and sparkling wines with a hint of sweetness, or ripe red wines that offer fruit nuances. Try an extra-dry Prosecco or sparkling wine with a hint of sweetness, a lightly sweet Riesling, Chenin Blanc/Vouvray, citrusy Torrontés, Viognier or unoaked Chardonnay. For reds, a traditional Lambrusco (not the mass-marketed brands), Beaujolais, Pinot Noir or Rioja would be a nice pairing.

 

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