Maple-Brown Sugar Salmon

Maple-Brown Sugar Salmon

Are you looking for a quick & easy recipe for dinner? Well, here it is! Since my family eats a lot of Salmon, I am always experimenting with new seasonings & marinades and different ways of cooking our cherished Salmon. This recipe only calls for 7 ingredients (if you include the spices) and it’s ready in under 30 minutes 🙂 I added Cayenne for a little kick, but you can omit this if desired. Enjoy!

  • 1 1/2 lbs Fresh Salmon (rinsed in cold water and patted dry with paper towels)
  • 1/4 Cup 100% Pure Maple Syrup (not Pancake syrup)
  • 1/4 Cup Light Brown Sugar (not packed)
  • 2 Tbsp Canola Oil
  • 1 tsp Garlic, minced (fresh or jar)
  • 1/8-1/4 tsp Salt (regular, not Kosher)
  • 1-2 Pinches Cayenne Pepper, ground (add 1 pinch at a time to taste (optional))
  1. Preheat oven to 425 degrees.
  2. Gather the ingredients.
  3. Place rinsed and dried Salmon in a small, deep baking dish (8″ x 8″ or 9″ x 9″) – you want the Salmon to take up most of the room in the dish, so it stays submerged in the sauce while cooking.
  4. Combine all of the remaining ingredients in a small bowl or glass measuring cup that has a pour spout; Whisk together until thoroughly blended; pour or spoon this over the Salmon.
  5. Note: you can leave the Salmon with meat side facing up for a milder flavor or gently flip the Salmon over, so the meat side faces down and is submerged in the sauce during the baking process for a stronger flavor.
  6. Bake on the middle rack for 16-18 minutes (depending on the thickness of your Salmon), spooning some of the sauce over the Salmon halfway through the cooking time (if you’re baking with the meat side facing up). Salmon is ready when it flakes apart easily with a fork.
  7. Spoon sauce over the top before serving and enjoy with your favorite sides 🙂

Note:

  1. You can prepare the sauce and marinate the Salmon for 1-12 hours in a large resealable plastic bag for a stronger flavor before cooking.
  2. You can also cook the Salmon by grilling or pan-searing it for approximately 3-5 minutes per side (depending on the thickness of the fillet).
Dinner, Lunch, Main Dish



Maple Shortbread Sandwich Cookies ~ Gluten Free

Maple Shortbread Sandwich Cookies ~ Gluten Free

If you like the flavor of Maple, you’re going to love these delicious Maple Shortbread Sandwich Cookies! I make them as single shortbread cookies and as sandwich cookies with a yummy Maple Buttercream Filling for those who prefer a little extra touch of Maple. Either way, these little cookies melt in your mouth and are sure to please your friends and family during the holidays 🙂 Enjoy!

The Maple Shortbread Cookie:

  • 10 Tbsp Unsalted Butter, softened ((1 stick + 2 Tbsp))
  • 1/4 tsp Salt
  • 1/4 Cup Powdered Sugar
  • 1/4 Cup Maple Sugar (I do a heaping 1/4 cup ;))
  • 1/2 tsp Maple Extract (increase to 3/4 – 1 tsp if you want a stronger Maple Flavor)
  • 1 1/2 Cups All-Purpose Gluten Free Flour (I use Better Batter)
  • 1/2 tsp Xanthan Gum (add if your all-purpose GF flour does not contain Xanthan Gum)

The Maple Buttercream Filling:

  • 2 Tbsp Unsalted Butter, softened
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Maple Extract
  • 1 Tbsp Pure Maple Syrup (I use Grade A, but Grade B is also fine)
  • 1 1/2 Cups Powdered Sugar
  • 1 Tbsp Whole Milk (1%, 2% and Skim is also fine)

Making the Cookie Dough:

  1. Gather all the ingredients needed for the cookies.
  2. Using a Stand or Handheld Mixer, combine the Butter, Salt, Maple Sugar and Maple Extract; beat until creamy and smooth.
  3. Add the Powdered Sugar to the Butter mixture and mix on the lowest setting, scraping the sides of the bowl as needed, until well-blended and smooth.
  4. In a small bowl, measure out the 1 1/2 Cups Flour using the “spoon and scrape” method (using a spoon, scoop out the GF Flour into a Dry Measuring Cup, overfilling the cup; then scrape off the excess flour back into the flour bag/container using the back edge of a knife); gently pour the measured GF Flour into the small bowl.
  5. Add the Xanthan Gum (if your GF Flour mix doesn’t contain it) to the GF Flour in the small bowl and mix well.
  6. With the mixer set on the lowest setting, gradually add the GF Flour mixture, 1/2 cup at a time, to the Butter mixture; mix well and scrape sides of bowl as need between each addition of the Flour.
    Note: the cookie dough will be crumbly, but should hold together when squeezed into a ball; if the dough does not hold together, add 1/2-1 more Tablespoon of softened unsalted butter.
  7. Form the cookie dough into a ball and wrap in plastic wrap; Refrigerate for 30 minutes.
  8. While the dough is in the refrigerator, line 1-2 cookie sheets with parchment paper or baking mats; set aside.
  9. Preheat oven to 325 degrees.
  10. After 30 minutes, remove cookie dough from refrigerator and cut in half for a more manageable portion of dough to roll out.
    Note: if the dough is refrigerated for more than 30 minutes, set it out on your kitchen counter for about 15-20 minutes to soften up a little before trying to roll it out.
  11. Once the dough is ready, roll it out onto a lightly floured surface to about 1/4″ thickness.
  12. Using the desired cookie cutter/cutters, cut dough into shapes and place onto the prepared cookie sheet/sheets.
  13. Bake for 18-20 minutes, or until cookies are a light golden brown; cool on baking sheets. Enjoy as single Maple Shortbread Cookies or fill with the Maple Buttercream filling (recipe below).

The Maple Buttercream Filling:

  1. If making sandwich cookies, gather the ingredients for the Maple Buttercream Filling.
  2. Using a Stand or Handheld Mixer, combine all of the Filling ingredients, being sure to gradually add the Powdered Sugar, 1/2 cup at a time; adjust the Milk or Powdered Sugar as needed for the desired consistency (you want the filling to be thick and creamy).
  3. Once the cookies are completely cooled, you are ready to fill :).
  4. Using a small knife or the back of a spoon, spread the desired amount of filling onto the backside of one of the cookies; then gently press another cookie on top of the filling and scrape any excess filling from the sides of the cookies with the knife or spoon.
  5. Serve with your a hot cup of tea or coffee and sit back and enjoy 🙂
Desserts, Snacks



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