THIS POST IS SPONSORED BY THE ALASKA SEAFOOD MARKETING INSTITUTE.
Maple syrup, minced cherries, soy sauce and lemon juice create a beautifully balanced sweet and tart glaze as the Alaska salmon cooks. This cherry maple glazed Alaska salmon is the perfect fix for a healthy, fresh dinner in minutes.
I’m excited that today’s post is sponsored by my friends over at Alaska Seafood Marketing Institute. I encourage you to #AskforAlaska at the seafood counter or look for “Alaska” when choosing fish in the freezer aisle or a restaurant; it’s a guarantee you’re getting wild and sustainably caught seafood. Kevin Is Cooking has been compensated for this post. All opinions are my own.
I love seafood and this Alaska salmon is perfect for my Cherry Maple Glazed Salmon that gets served on top of steamed rice.
Alaska seafood is the best when it comes to selecting the freshest and tastiest seafood, whether it’s salmon, halibut, or crab. Alaska’s bounty of sablefish, cod, pollock and sole are other choices you could serve up.
While I love crab and shrimp when it comes to seafood, salmon is probably my favorite fish mainly because it’s nutritious, low in saturated fat, and high in the “good fats” — heart-healthy omega-3s!
Plus, it cooks up fast so that dinner is on the table in no time. Sure, everyone has busy lifestyles, but that doesn’t mean you can’t eat healthy too. 🙂
What is in the Cherry Maple Glaze?
This sauce is made from maple syrup, lemon juice, soy sauce, minced, dark cherries (fresh, frozen or dried), and lemon juice. Pretty easy, right? In a saucepan it all goes to reduce and thicken then it’s basted onto the salmon as it cooks in a grill pan or on a grill for a dinner in minutes. Enjoy!
Thanks again to Alaska Seafood Marketing Institute for sponsoring today’s post and thank you for supporting the companies that continue to make Kevin Is Cooking possible.
Cherry Maple Glazed Salmon
- 12 oz Alaska salmon filets (2-6 ounce filets)
- olive oil
- white pepper
Maple Cherry Sauce
- 1/3 cup maple syrup
- 1/4 cup water
- 1/2 cup cherries (See Note 1)
- 2 tsp brown sugar
- 1 tsp soy sauce
- 1 tbsp lemon juice
- Pit the fresh cherries, or if frozen, thaw and mince. Set aside.
- In a small saucepan mix together the sauce ingredients and bring to a boil. Lower the heat and simmer, uncovered, for 10 minutes.
- Rub Alaska salmon filets on both sides with olive oil and salt and pepper.
- In a hot grill pan add the Alaska salmon and cook on both sides for 2-3 minutes depending on thickness. Baste each side with the maple cherry sauce to glaze after turning.
- Serve over steamed rice and the remaining maple cherry sauce on top.
- Fresh or frozen and thawed can be used. If none are available you can substitute 1/4 cup dried cherries, minced.