Salmon steaks with soy-maple glaze from Food & Wine Annual Cookbook 2008: An Entire Year of Recipes (page 144) by Food & Wine and Dana Cowin and Kate Heddings

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Notes about this recipe

  • nicolepellegrini on February 13, 2025

    Pretty nice variation on a teriyaki salmon with the notes of the maple coming through. I only marinated for about an hour (compared to the 2 recommended) and it was more than enough time (I actually think leaving it in too long would make the marinade flavor completely overwhelm the fish.)

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