Baked Asian Salmon with Maple Glaze

5 from 4 votes

Baked Asian Salmon with Maple Glaze

Impress with this easy baked salmon dish with an Asian flair. Served over spinach, it's got everything you need for a healthy family dinner.

Prep Time7

Cook Time23

Total Time30

Course: Main Course

Cuisine: Asian

Servings: servings

Calories: 440kcal

Author: Linda Warren

Ingredients

2 teaspoons unsalted butter
1 teaspoon minced garlic divided
¼ teaspoon red pepper flakes
3 Tablespoons pure maple syrup
3 Tablespoons soy sauce or Tamari for gluten free
1 teaspoon lime juice
1 teaspoon cornstarch substitute arrowroot or tapioca for Whole30 & Paleo diets
1 teaspoon water
2 salmon fillets 4 oz each
1 teaspoon olive oil
9 ounces fresh spinach
2 teaspoons black sesame seeds

Instructions

Preheat oven to 400°F. Prepare cookie sheet by lining with aluminum foil.
In small saucepan, melt butter, then saute ½ teaspoon garlic and pepper flakes for 1-2 minutes.
Add maple syrup, soy sauce and lime juice and continue cooking for 3 minutes.
Combine cornstarch with water and stir into sauce stirring continuously until thickens, about 2-3 minutes. Set aside.
Place salmon fillets on prepared cookie sheet and brush 1-2 teaspoons of glaze over each fillet.
Bake in oven for 15 minutes or until salmon flakes easily when pierced with fork.
While salmon fillets are baking, prepare spinach.
Place 1 teaspoon of olive oil in large saucepan and turn the pan a few times to evenly coat bottom.
Heat oil over medium heat then add ½ teaspoon of garlic and saute for 1-2 minutes.
Add spinach leaves so they sit in an even layer in the bottom of the pan. (Work in batches if working with large amount of spinach)
Turn the leaves over with a spatula as they wilt.
Remove from pan as soon as wilted. Set aside.
To serve: Place desired amount of rice on each plate, top with ½ of spinach then with salmon fillet. Drizzle with desired amount of maple-lime sauce.

Notes

Frequently Asked Questions About Baked Salmon

How do you know when salmon is done?

Salmon will flake easily with a fork when it is finished cooking. It should be moist-looking and slightly pink. If you need to use a thermometer, the thickest part of the fish should be at an internal temperature of 145 degrees.

What is the best salmon to eat?

Wild Alaskan Salmon is healthier and has a lower fat and calorie count than farmed salmon. I love King Salmon the best, it is the highest in fat but has such a lovely silken texture to it that it is well worth the extra cost. The second one I prefer is sockeye salmon, followed by coho.

Can you eat the salmon skin?

Yes, it is perfectly safe to eat as long as you purchased a quality piece of salmon. In fact, some people include it in their diet for the additional nutrients. I remove the skin for this recipe but have eaten it when pan frying a fish and it becomes crisp.

What is the white stuff oozing out of the salmon when cooked?

It is just coagulated protein and is harmless and OK to consume. Scientists say it is the muscle fibers contracting as the fish cooks that push the fish’s internal protein out.

Nutrition