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Author Notes: The ingredient that prevails in this recipe is maple syrup. We still reap the benefits from my grandfather's old sugar bush in the Northeast Kingdom, so maple syrup is a constant presence in our kitchen. Combined with wine and lemon juice, the resulting cooking liquid is glaze-y and nice to spoon over the salmon. This is a no frills dish that makes a great, simple dinner with a veggie and a nice baked sweet potato. - Bevi
- 1 pound or larger wild salmon fillet
- 1 1/2 cups white wine
- 1 whole lemon
- 2 tablespoons Grade B maple syrup
- fresh ground pepper and sea salt to taste
- Preheat the oven to 400 degrees. Place the salmon fillet in a small roasting pan. I actually bake the salmon in our toaster oven.
- Pour the wine in the pan. Zest the lemon, and then squeeze all the juice of the lemon over the salmon. Then, drizzle the maple syrup over the fillet. Lightly salt and pepper the salmon, and top with the lemon Zest.
- Bake in the oven for 20 minutes. Check once or twice to baste the salmon and to make sure that the liquid in the pan has not completely reduced - you may want to add more wine. When the salmon is done, serve with a little of the reduced sauce spooned over the fillet.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer
- This recipe was entered in the contest for Your Best Maple Recipe
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