PALEO MAPLE GLAZED SALMON
Updated: 5 days ago
Introduction
This Paleo Maple Glazed Salmon is like a little autumn hug for your taste buds, with just the right touch of maple sweetness to make you feel cozy and indulgent, without breaking any AIP rules. As part of our 7-day Fall Inspired AIP meal plan, this recipe is a delicious way to enjoy the flavors of the season while keeping things clean and healthy!
Table of Contents
Ingredients
Salmon Filet: For this recipe I used fresh Atlantic salmon!
Maple Syrup: 100% maple syrup was used here (not pancake syrup)
Coconut Aminos: Can also be substituted with a gluten free soy sauce, or tamari sauce
Garlic- optional! Add fresh minced garlic or garlic powder
How to Make the Maple Glazed Salmon
Preheat the Oven: Heat oven to 400°F.
Create the Marinade: Mix together the maple syrup and coconut aminos, then drizzle all over the salmon.
Bake the Fish: Bake for 15-20 minutes, for well done, cook to 145°F. For medium, cook to 125°F. If you have individual fillets, they may be done quicker, so be sure to check them earlier.
Frequently Asked Questions
What can I serve with paleo maple-glazed salmon?
Great side dishes include roasted vegetables (like Brussels sprouts, carrots, or broccoli), cauliflower rice, or a simple mixed greens salad.
How long should I marinate the salmon?
You can marinate the salmon for 15-30 minutes to infuse flavor, but it's not necessary if you are short on time. The glaze will still add a lot of flavor while cooking.
What type of salmon is best for this recipe?
Wild-caught salmon is preferred on the paleo diet due to its higher omega-3 content and fewer contaminants compared to farmed salmon
Can I cook the salmon in an air fryer or oven instead of a pan?
Yes, you can bake the salmon at 400°F for 12-15 minutes, or use an air fryer at 375°F for about 8-10 minutes.
Can I make this recipe ahead of time?
You can make the glaze ahead of time, but it's best to cook the salmon fresh. Cooked salmon can be stored in the refrigerator for 2-3 days.
Storage Instructions:
To properly store maple-glazed salmon and maintain its quality, follow these instructions:
Refrigerating:
Cool the Salmon: Allow the salmon to cool to room temperature after cooking (within 2 hours).
Wrap or Store in an Airtight Container: Wrap the salmon tightly in aluminum foil, plastic wrap, or place it in an airtight container to prevent it from drying out.
Refrigerate: Store in the refrigerator for up to 3 days.
Reheating: To reheat, gently warm the salmon in the oven at 300°F (150°C) for 10-15 minutes or in the microwave on a low setting to prevent it from becoming too dry.
Freezing:
Cool Completely: Make sure the salmon has completely cooled before freezing.
Wrap in Foil and Plastic Wrap: Wrap the salmon tightly in aluminum foil, then place it in a freezer-safe bag or airtight container.
Label: Label the package with the date to keep track of freshness.
Freeze: The salmon can be frozen for up to 3 months.
Thawing: When ready to eat, thaw the salmon in the refrigerator overnight and reheat using the instructions above.
Pro Tip: Freezing and reheating may cause the glaze to lose some of its texture or flavor, so it’s best to freeze the salmon without the glaze and apply fresh glaze after reheating for best results.
Full Recipe:
If you liked this recipe, make sure to check these out:
Looking for more Damn Good Thyme Recipes? Be sure to subscribe for a free 7 day paleo meal plan, as well as weekly recipes sent right to your inbox.
Did you make this recipe? Be sure to post on Instagram and tag @damngoodthyme to be featured in our story!
Got Pinterest?
Make sure to save this post, so you can make the recipe over and over again!
_edited.png)
Do you find that air frying the salmon or baking the salmon keeps the salmon more moist?