Here’s a quick and easy way to make fantastic maple glazed salmon. The sauce is mildly sweet with a pungent kick. Most barbeque sauces are high in carbs and sugars. But if you use the zero-sugar sweeteners suggested, it makes a sweet glaze that is simply delicious and gives your blood sugar a break. I prefer to bake rather than barbecue, to avoid the carcinogens. This recipe is nightshade-free (no tomatoes or peppers) so it’s easy to digest. Serves 4
- 4 8-ounce wild salmon fillets
- 1/4 cup lemon juice or apple cider vinegar
- 1/4 cup olive oil
- 1 clove garlic, crushed
- Unprocessed salt and pepper to taste
- 1/4 teaspoon maple flavoring
- Sweeten to taste with about 2 tablespoons Just Like Sugar Brown natural chicory root sweetener, or 1 teaspoon PureLo Lo Han Sweetener by Swanson, or 1 1/2tablespoon raw honey, or your favorite sweetener.
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground mustard
- In a small bowl, stir together all the sauce ingredients.
- Put the salmon in a baking pan, and cover it completely with half of the sauce. Cover the pan and refrigerate 1 – 4 hours to marinate the salmon nicely. Pour the remaining half of the sauce into a bowl for basting.
- Preheat the oven to broil (or you can bake at 400°F.)
- Place salmon, skin side down, on a baking sheet covered with parchment paper. Place the uncovered baking pan in the oven and bake 12 - 15 minutes about 4-inches away from the heat element. Open the oven, turn the salmon and using a brush or a large spoon, baste it with the sauce every 5 minutes.
- Bake about 25 minutes basting as needed or until the fish is firm but still tender all the way through.
- Garnish with parsley and lemon.