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maple glazed salmon

Serves: 4 Prep Time: 10 minutes

Ingredients

  • ¼ Cup Bertolli Gentile Extra Virgin Olive oil
  • 2 tbsp Bertolli Delicato Extra Light Tasting Olive oil
  • 2 tbsp lemon juice
  • ½ Cup pure maple syrup
  • 4 tbsp soy sauce
  • 1/4 cup Dijon mustard
  • 1 tsp ginger root, minced
  • 4 salmon fillets
  • 3 tbsp scallions, thinly sliced

Preparation

  1. Pre heat oven to 375F. In a small bowl, whisk together 2 tbsp of Bertolli Gentile Extra Virgin Olive oil, lemon juice, maple syrup, soy sauce, dijon mustard, minced ginger. Set aside.
  2. In a sauté pan, heat 2 tbsp of the Bertolli Delicato Extra Light Tasting Olive oil. Place salmon in the pan for 3 minutes to lightly brown the salmon. Turn fish for an additional 2 minutes. Transfer the salmon to a baking sheet.
  3. Brush the salmon fillets liberally with the marinade and place into the oven for 4 minutes. Brush the salmon again with reserved marinade and place back into the oven for 4 minutes or until cooked through (fish should flake easily with a fork).
  4. To serve, heat the remaining marinade and drizzle over salmon fillets and top with scallions.

  • ¼ Cup Bertolli Gentile Extra Virgin Olive oil
  • 2 tbsp Bertolli Delicato Extra Light Tasting Olive oil
  • 2 tbsp lemon juice
  • ½ Cup pure maple syrup
  • 4 tbsp soy sauce
  • 1/4 cup Dijon mustard
  • 1 tsp ginger root, minced
  • 4 salmon fillets
  • 3 tbsp scallions, thinly sliced
  1. Pre heat oven to 375F. In a small bowl, whisk together 2 tbsp of Bertolli Gentile Extra Virgin Olive oil, lemon juice, maple syrup, soy sauce, dijon mustard, minced ginger. Set aside.
  2. In a sauté pan, heat 2 tbsp of the Bertolli Delicato Extra Light Tasting Olive oil. Place salmon in the pan for 3 minutes to lightly brown the salmon. Turn fish for an additional 2 minutes. Transfer the salmon to a baking sheet.
  3. Brush the salmon fillets liberally with the marinade and place into the oven for 4 minutes. Brush the salmon again with reserved marinade and place back into the oven for 4 minutes or until cooked through (fish should flake easily with a fork).
  4. To serve, heat the remaining marinade and drizzle over salmon fillets and top with scallions.