Maple Glazed Salmon (Gluten Free)

Maple Glazed Salmon (Gluten Free)

This recipe is great baked, grilled or pan-seared! The balance of sweetness from the Maple Syrup and the saltiness of the Bragg Liquid Aminos and minced Garlic is perfect! With only 4 ingredients, this recipe is wonderful for those nights when you just don’t feel like cooking a complicated recipe. As I have mentioned before, we eat A LOT of Salmon, so I am always trying new ways to prepare it. I have to admit that I prefer my salmon pan-seared, but usually end up baking it in the oven for ease and less mess 😉 I hope you enjoy this recipe as much as we do!

  • 1 lb. Salmon (Rinsed in cool water & lightly patted dry with paper towels)
  • 1/2 Cup 100% Pure Maple Syrup (not Pancake syrup)
  • 1/4 Cup Bragg Liquid Aminos (You can substitute with Soy Sauce)
  • 1 1/2 tsp Garlic, minced

Instructions for Baking (please see Cook’s Notes for Grilling & Pan-Searing Instructions):

  1. Place the Salmon into a large resealable plastic bag and set aside. *I usually place the plastic bag with the zipper part opened wide in a deep bowl while I rinse the Salmon…then I can plop the Salmon easily into the plastic bag without contaminating the outside of the bag with messy “fish hands” 😉 Set aside.
  2. In a small bowl, combine the Maple Syrup, the Bragg Liquid Aminos (or Soy Sauce) and Garlic. Mix well and pour over the Salmon in the plastic bag.
  3. Make certain that the bag is closed securely, then gently rotate the bag back-and-forth (or flip-flop) to evenly coat the Salmon with the Maple marinade. Place flat into a baking dish and refrigerate for at least 1 hour, flipping over halfway through the marinating time.
  4. Once you are ready to bake the Salmon, preheat the oven to 425 degrees.
  5. Dump the Salmon and the marinade into the baking dish.
  6. Bake for 15-18 minutes or until the Salmon flakes apart easily.
  7. Serve with your favorite sides! Enjoy!!!

Cook’s Notes:

Grilling: If you’re grilling the Salmon, discard the marinade before grilling (I usually make a separate half-batch of the marinade mixture for using as a dip/sauce to serve with the finished Salmon). I cover the grill with heavy-duty foil and spray liberally with non-stick cooking spray before placing the Salmon onto a Medium heated grill. Grill for about 5-7 minutes per side, depending on the thickness of your Salmon. Once the Salmon flakes apart easily, it is done.

Pan-Searing: Over medium to medium-high, heat 1 Tablespoon of Olive Oil and 1 Tablespoon of Salted Butter in a non-stick skillet until the surface shimmers and the butter is sizzling when you “swish” the liquid around in the pan. Place the marinated Salmon (discarding the marinade; Again, I usually make a separate half-batch of the marinade mixture for using as a dip/sauce to serve with the finished Salmon), skin side up, into the heated pan and cook, without moving the fillets, for about 4-5 minutes (you can reduce heat to medium if it’s “spitting”). Gently flip the Salmon fillets over and reduce the heat to medium or medium-low. Continue cooking for another 4-5 minutes. Salmon will still be slightly pink inside, but buttery and crispy outside. Enjoy!

Dinner, Main Dish



Grilled Honey Pork Chops (Gluten Free)

Grilled Honey Pork Chops (Gluten Free)

This simple, delicious recipe calls for just 5 ingredients. The combination of spices and sweet honey make these pork chops savory and slightly sweet. Serve with rice and a veggie for an easy weeknight dinner. Enjoy!

  • 4-5 Pork Chops (I used boneless and about 1″ thick)
  • 1 Cup Honey
  • 1 Tablespoon Soy Sauce (Gluten Free)
  • Ginger (Sprinkle over each pork chop)
  • Garlic Salt (Sprinkle over each pork chop)
  1. In a small bowl, mix the honey and soy sauce until well blended. Set aside.
  2. Arrange the pork chops in a shallow baking dish and sprinkle with the Ginger and Garlic Salt on both sides.
  3. Pour the honey mixture over the pork chops, being certain to flip over several times to evenly coat. Stab the pork chops with a fork in several places to help the flavors penetrate the meat.
  4. Cover with plastic wrap and refrigerate overnight (or longer…the more they marinate, the more flavorful they become). I flip them over once during this time period to evenly marinate both sides.
  5. When ready to cook, be sure the grill is nice and hot before placing the pork chops on it.
  6. Grilling time will vary depending upon the thickness of the meat. The 1″ pork chops took about 8-10 minutes per side.
  7. Serve with rice or potatoes and your favorite veggies. Yummy!!!

This recipe could also be baked in the oven at 450 degrees for approximately 25-30 minutes (inside temperature should measure 165 degrees) if necessary. Note: cook times will vary depending upon thickness of meat and oven.