Maple-glazed salmon

Maple-glazed salmon

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  • 0:20 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

Caramelise salmon fillets in a sticky maple glaze for a tasty new way to cook your fish.

Featured in
Coles Magazine, Asian recipes


  • 2 tablespoons maple syrup
  • 1 tablespoon wholegrain mustard
  • 2 teaspoons soy sauce
  • 2 teaspoons brown sugar
  • 4 (about 120g each) salmon fillets
  • 400g can lentils, rinsed, drained
  • 250g cooked beetroot, cut into wedges
  • 120g pkt Coles Brand Australian 4 Leaf Salad
  • 1/3 cup (35g) hazelnuts, toasted, coarsely chopped
  • 100g marinated fetta, crumbled, marinade reserved
  • 1 tablespoon white wine vinegar


  • Step 1
    Combine the maple syrup, mustard, soy sauce and sugar in a shallow container. Add salmon and turn to coat. Place in the fridge for 10 mins to develop the flavours.
  • Step 2
    Preheat grill on high. Line a baking tray with foil. Place the salmon on the lined tray. Cook under grill for 3 mins or until salmon caramelises. Turn and cook for a further 2 mins for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  • Step 3
    Meanwhile, combine the lentils, beetroot, salad leaves, hazelnuts and fetta in a large bowl. Combine the vinegar and 2 tbs of the reserved fetta marinade in a small bowl. Season. Drizzle over the salad and combine.
  • Step 4
    Divide among serving plates. Top with salmon and serve immediately.


Feel good tip: The Australian Dietary Guidelines suggest eating 2 serves of fish per week. Keep canned salmon in your pantry for a great budget-friendly way to include fish in your diet.

  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles



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