Tasty Tuesday: Maple Ginger Salmon

I’ve said it before and I’ll say it again, I DON’T LIKE FISH. I found one recipe that I loved because it made it taste like chicken (Sweet Teryaki Salmon) but every one I’ve tried since then is so salty … and the texture, yuck.

But, alas, thanks again to the most awesome healthy chef, Sammie Kennedy, I have found and adapted another way to cook it that is SO delicious. I contemplated not putting this recipe up until I could take another photo without the solidified fat. But I decided to keep it because it shows all the healthy fish oils you’re ingesting when you eat salmon. This stuff is like gold!

So enjoy the fish, enjoy the fat (your body sure will), and enjoy your day 🙂


Maple Ginger Salmon (serves: 3-4, cook time: 15 min)


  • 2 wild-caught salmon fillets
  • 2 Tbsp maple syrup
  • 2 tsp water
  • 2 garlic cloves, minced
  • 2 tsp extra virgin olive oil
  • 1 inch of ginger
  • juice of 1 lemon


  1. Preheat oven to 200°F and line a baking dish with parchment paper. Lay out fillets in dish.
  2. In a small saucepan, combine all ingredients except fish fillets. Cook on medium heat for 10 minutes or until thickened.
  3. Brush or pour half the glaze evenly over the fillets.
  4. Cook for 4-5 minutes in oven, the pour other half of glaze on fillets.
  5. Cook for another 4-5 minutes.
  6. Enjoy! We ate this with a base of roasted veggies. YUM.

I hope you’re all having wonderful Tuesdays. Love and a big grin – Ash

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