By Mayo Clinic Personnel

Dietitian’s suggestion:

You do not want to eliminate the pores and skin from salmon fillets right before cooking them.

Range of servings

Serves six


  1. one/4 cup maple syrup
  2. one garlic clove, minced
  3. one/4 cup balsamic vinegar
  4. two lbs . salmon, minimize into six equivalent-sized fillets
  5. one/4 teaspoon kosher or sea salt
  6. one/8 teaspoon contemporary cracked black pepper
  7. Refreshing mint or parsley for garnish


Heat the oven to 450 F. Flippantly coat a baking pan with cooking spray.

In a compact saucepan more than lower heat, mix collectively the maple syrup, garlic and balsamic vinegar. Heat just till sizzling and eliminate from heat. Pour 50 {de67ab9575e0f65325df988e3a8731ef61b975ae2223cdff83ba315b2ed86bd4} of the mixture into a compact bowl to use for basting, and reserve the relaxation for afterwards.

Pat the salmon dry. Place pores and skin-side down on the baking sheet. Baste the salmon with the maple syrup mixture. Bake about ten minutes, baste all over again with maple syrup mixture and bake for another five minutes. Continue to baste and bake till fish flakes conveniently, about 20 to twenty five minutes complete.

Transfer the salmon fillets to plates. Sprinkle with salt and black pepper, and major with reserved maple syrup mixture. Garnish with contemporary mint or parsley and provide promptly.

Dietary examination per serving

Serving dimension: one fillet

  • Energy 257
  • Complete fat ten g
  • Saturated fat one.five g
  • Trans fat g
  • Monounsaturated fat three g
  • Cholesterol eighty three mg
  • Sodium 167 mg
  • Complete carbohydrate ten g
  • Dietary fiber Trace
  • Extra sugars 8 g
  • Protein 30 g
  • Complete sugars nine g