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Maple Teriyaki Salmon Fillets

Maple syrup and apple juice provide the mildly sweet marinade for these salmon fillets. Whether they are broiled or grilled, the fillets glaze nicely when basted. Everyone I've served this to seems to love it. —Kathy Schrecengost Oswego, New York
  • Total Time
    Prep: 10 min. + marinating Grill: 10 min.
  • Makes
    4 servings

Ingredients

  • 1/3 cup apple juice
  • 1/3 cup maple syrup
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons finely chopped onion
  • 2 garlic cloves, minced
  • 4 salmon fillets (6 ounces each)

Directions

  • In a small bowl, whisk the first five ingredients until blended. Remove 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate 1-3 hours.
  • Drain salmon, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Place salmon on grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until fish flakes easily with a fork, basting frequently during the last 4 minutes.
Nutrition Facts
1 fillet: 349 calories, 16g fat (3g saturated fat), 85mg cholesterol, 512mg sodium, 20g carbohydrate (17g sugars, 0 fiber), 30g protein. Diabetic Exchanges: 5 lean meat, 1 starch.

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