By Mayo Clinic Staff members

Dietitian’s idea:

You will not will need to take away the skin from salmon fillets in advance of cooking them.

Selection of servings

Serves six


  1. 1/4 cup maple syrup
  2. 1 garlic clove, minced
  3. 1/4 cup balsamic vinegar
  4. 2 pounds salmon, minimize into six equal-sized fillets
  5. 1/4 teaspoon kosher or sea salt
  6. 1/eight teaspoon fresh new cracked black pepper
  7. Fresh mint or parsley for garnish


Heat the oven to 450 F. Evenly coat a baking pan with cooking spray.

In a tiny saucepan more than small heat, blend alongside one another the maple syrup, garlic and balsamic vinegar. Heat just till scorching and take away from heat. Pour half of the combination into a tiny bowl to use for basting, and reserve the relaxation for later on.

Pat the salmon dry. Place skin-side down on the baking sheet. Baste the salmon with the maple syrup combination. Bake about 10 minutes, baste once again with maple syrup combination and bake for one more 5 minutes. Keep on to baste and bake till fish flakes very easily, about 20 to 25 minutes full.

Transfer the salmon fillets to plates. Sprinkle with salt and black pepper, and major with reserved maple syrup combination. Garnish with fresh new mint or parsley and provide right away.

Dietary investigation for each serving

Serving dimensions: 1 fillet

  • Energy 257
  • Complete unwanted fat 10 g
  • Saturated unwanted fat 1.5 g
  • Trans unwanted fat g
  • Monounsaturated unwanted fat 3 g
  • Cholesterol 83 mg
  • Sodium 167 mg
  • Complete carbohydrate 10 g
  • Dietary fiber Trace
  • Included sugars eight g
  • Protein thirty g
  • Complete sugars 9 g