Soy-Maple Salmon Recipe

Name: Soy-Maple Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons low-sodium soy sauce; 2 tablespoons maple syrup; 1 tablespoon fresh orange juice; 3 cloves garlic, smashed; 4 5 -ounce skinless center-cut salmon fillets (preferably wild); 4 cups cauliflower florets (from 1 small head); 1/4 cup fat-free low-sodium chicken broth (or use water); Cooking spray; Kosher salt and freshly ground pepper; 1 tablespoon extra-virgin olive oil; 2 tablespoons dried cranberries; 2 tablespoons chopped pistachios or almonds; 1 teaspoon grated orange zest; 2 tablespoons chopped fresh parsley

Servings: persons

2 tablespoons low-sodium soy sauce
2 tablespoons maple syrup
1 tablespoon fresh orange juice
3 cloves garlic, smashed
4 5 -ounce skinless center-cut salmon fillets (preferably wild)
4 cups cauliflower florets (from 1 small head)
1/4 cup fat-free low-sodium chicken broth (or use water)
Cooking spray
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
2 tablespoons dried cranberries
2 tablespoons chopped pistachios or almonds
1 teaspoon grated orange zest
2 tablespoons chopped fresh parsley

1
Preheat the oven to 400 degrees F. Mix the soy sauce, maple syrup, orange juice, 2 garlic cloves and 2 tablespoons water in a large bowl; add the salmon and turn to coat.
2
Cover and refrigerate 20 minutes.
3
Meanwhile, put the cauliflower and broth in a microwave-safe bowl; cover loosely with plastic wrap and microwave until tender, 6 minutes.
4
Coat a rimmed baking sheet with cooking spray.
5
Drain the fish, season with salt and pepper and place on the prepared baking sheet.
6
Bake until slightly golden around the edges, 8 to 10 minutes.
7
Meanwhile, heat the olive oil and remaining garlic clove in a large skillet over medium-high heat; cook, breaking up the garlic with a spoon, until softened, about 2 minutes.
8
Add the cauliflower and broth, the cranberries, pistachios, orange zest, parsley, 1/4 teaspoon salt, and pepper to taste and stir to heat through.
9
Serve with the fish.
10
Photograph by Christopher Testani

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons low-sodium soy sauce, 2 tablespoons maple syrup, 1 tablespoon fresh orange juice, 3 cloves garlic, smashed, and more.

Yes, Soy-Maple Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Soy-Maple Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions