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Pepper-Crusted Maple-Glazed Salmon Recipe

Pepper-Crusted Maple-Glazed Salmon

Courtesy Bob Blumer, Surreal Gourmet

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

Showing 1-10 of 23

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  • on February 03, 2012

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    Excellent recipe and very easy to make! Make sure you keep an eye on the salmon while its baking. I also added a coating of applewod salt that gae it a smokey/maple flavor. My husband said his taste buds were exploding!

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  • on December 15, 2011

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    Quick and Easy and DELICIOUS! My 5 year old loves it.

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  • on December 28, 2010

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    I used about 2 tablespoons of fresh cracked pepper, but otherwise I didn't alter this recipe. The salmon was yummy!

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  • on October 14, 2009

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    Fantastic.

    Every oven is different-For mine I added about 4 minutes checking every two to be sure it was flaky but still moist.

    Marinated for 24 hours. Very flavorful and easy to cook.

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  • on March 30, 2009

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    I am a college student and NOT a cook whatsoever but this dish was super easy to make & impressive as well ! I've made it several times now and I would recommend not using near as much pepper as the recipe suggests, that much pepper overtakes the great sweet/sour taste of the marinade. Also agree with the people who say to extend the cooking time AND to marinade as long as possible. I usually marinade over 24 hours, the taste is just that much better!

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  • on October 01, 2008

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    Ive made this dish a million times and it impresses everyone who eats it. It is sweet and peppery and tastes great with broiled potatoes. Ill continue making this dish till I die. But marinate this as long as a possible. It really makes a difference!

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  • on July 15, 2007

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    My husband saw this on the program and said I had to make it for him! It was awesome, we share this recipe with everyone! Salmon is moist and tender and delicious!

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  • on February 25, 2007

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    This recipe is easy and delicious. My husband and I both love it.

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  • on January 02, 2007

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    So easy, but so impressive. Nobody ever guesses that you didn't spend any time creating this wonderful dish.

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  • on December 30, 2006

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    I LOVED this marinade. I've made it dozens of time to rave reviews. I've needed to extend the cooking time by about 5 minutes and definately cut the pepper in at least half, it will overwhelm the flavor of the fish. I've kept the salmon in the marinade for at least 24 hours and usually try to extend it to 48 and it is AMAZING. I serve it over a bed of spinach or arugula sprinkled with toasted pine nuts.

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