Is it okay to eat salmon skin?

Yes, you can eat the skin of the salmon. You can leave the skin on and remove it once the fish is baked. But, we suggest prior to baking the salmon, remove any pin bones and the skin from the salmon filets. Here's how to remove salmon skin . Or your fishmonger can quickly do for you if you ask.

How do I know when the salmon is done?

There are a few ways you can test to see if the salmon is done. 1) Use an instant-read thermometer to check the internal temperature. Remove it when it reads 125 degrees F. 2) Test with a knife. Simply press the knife into the salmon to see if it flakes. And as a general rule of thumb, for ¾-inch thick filet it will take about 6 to 8 minutes. For 1-inch filets, 7 to 9 minutes, and for thicker pieces, 9- 12 minutes.

The Best Maple Glazed Salmon

Description

Easy Maple Glazed Salmon is a wonderful main course for entertaining or any night of the week! Perfectly cooked salmon topped with a bold maple, soy, ginger glaze, this dish is sure to become a family favorite!

Ingredients

Scale

4 portions center-cut salmon filets, skin removed if desired (about 1 pound)
1/4 cup reduced sodium soy sauce or tamari
1/4 cup pure maple syrup, preferable Dark Robust
1 tablespoon white vinegar
1 tablespoon grated fresh ginger root
1/2 teaspoon crushed red pepper, optional
Scallions and sesame seeds for garnish, optional

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Instructions

Stir soy sauce, maple syrup, vinegar, ginger and crushed red pepper in a baking dish.
Lay salmon skinned side up in the marinade and refrigerate 30 minutes to 1 hour.
Preheat oven to 425 degrees F. Line a large roasting pan or rimmed baking sheet with foil.
Lay salmon on the foil, skinned side down. Roast until the fish is just barely cooked in the center for medium, about 9 to 15 minutes.
Meanwhile, pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Simmer until thick and syrupy, 6 to 9 minutes.
Pour the reduction over the fish before serving.

Notes

Store any leftover salmon with extra glaze in an airtight container in the fridge for up to 3 days.
To test doneness, use an instant read thermometer and remove when internal temperature read 125F or when the salmon begins to flake when pressed with a knife
To pan-fry: heat oil in a pan over medium-high heat. Place skin side down and cook for 4-5 minutes on each side. Remove from heat and when cooled, remove skin, top with glaze and enjoy!

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 4 ounces
Calories: 261
Sugar: 13 g
Fat: 11 g
Carbohydrates: 15 g
Fiber: 0 g
Protein: 23 g