Party menu ideas

Maple Roasted Salmon Recipe

Maple roasted salmon:

I can’t tell you how many people make my  recipe. The short and dazzling favor lineup in this roasted salmon dish does its magic with practically no work.  No problem doubling the roasted salmon recipe when you have a larger group, it will all get prepared in the same record time. When I make this roasted salmon for a party, it is the very last thing I put into the oven, as guests arrive: that’s how quick and foolproof it is! You will never say you are bored of salmon again! Bluefish will be suitable here, as well as any thick white fish (bass, mahimahi, halibut, etc.).

A real pan makes the whole difference

For this roasted salmon recipe, as with all recipes, no exception, please use a real, not disposable, pan. The difference is simply impossible to miss. And not only in the end results in this roasted salmon dish, and absolutely every dish, but in doing the right thing about cooking the healthful way. Yes we have to wash the pan. Use these fantastic pads, and clean your pots and your pans in a jiffy! I couldn’t be without them! Steel on Steel does magic!

Hulless (Set of 4) Stainless Steel Sponges Scrubbers, Utensil Scrubber, Metal Scouring Pads, Stainless Steel Scourer Pot Brush, Kitchen Cooking Utensil Cleaning Tools, 60g/pcs.


Delicious at room temperature too

Don’t hesitate to serve it for Shabbos lunch as well. And no problem doubling, even tripling, the recipe for a large party! Kids love it too! Yes, kids!

Do not overcook Salmon!

Do not overcook anything at all. But there’s nothing more uninspiring than overcooked fish. Do not let this happen to your beautiful dish!


  • ⅓ cup pure maple syrup
  • 2 tablespoons soy sauce
  • 3 tablespoons Dijon-style mustard
  • 3 tablespoons toasted sesame oil
  • 1 tablespoon coarsely ground pepper, or less to taste
  • 1 whole side salmon, about 3½-4 pounds, skin off, bones out, trimmed


Preheat the oven to 450°F.

Mix all but last ingredient in a bowl. Place the salmon skin side up in a baking pan just large enough to fit it snugly in one layer (if you have empty spaces, the liquids will burn). Pour the sauce evenly over the fish. Bake 15 to 18 minutes, or a drop longer, only until it feels firm and springy when poked with a finger. Transfer to a platter and pour the cooking juices over the fish. Serve hot, or at room temperature.

Makes 8 servings

Yield: Makes 8 main course servings, or a dozen ample first course servings.

4 replies
    • Lévana
      Lévana says:

      Jessica Gd forbid, not a dumb question. Follow the recipe literally. If it doesn’t instruct you to slice the salmon before baking, then this is what you do: Bake it unsliced, whole.

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