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Maple-soy-glazed salmon from The Bon Appétit Fast Easy Fresh Cookbook by Barbara Fairchild and Bon Appétit Magazine Editors

  • salmon fillets
  • soy sauce
  • canned chipotle chiles in adobo sauce
  • maple syrup

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Notes about this recipe

  • Delys77 on November 01, 2013

    The glaze on this is nice, if a little sweet for our tastes. Might up the chipotle, and decrease the syrup a bit. Also, using sockeye it cooked in the pan (with about 1 tb oil) for about 2 to 2.5 minutes per side and even then it might have been a touch over done.

  • jetrip on December 02, 2011

    Used average thickness Coho salmon. Was worried about salmon being completely done in pan, so I put it in a preheated parchment lined pan in a 400 degree oven for 4 additional minutes after pan cooking. That was just enough to ensure that it was cooked through but not dry.

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