By Mayo Clinic Personnel&#13

Dietitian’s idea:

You don’t will need to eliminate the skin from salmon fillets just before cooking them.


Range of servings

Serves 6&#13


  1. 1/4 cup maple syrup
  2. 1 garlic clove, minced
  3. 1/4 cup balsamic vinegar
  4. 2 lbs . salmon, reduce into 6 equivalent-sized fillets
  5. 1/4 teaspoon kosher or sea salt
  6. 1/8 teaspoon fresh new cracked black pepper
  7. Refreshing mint or parsley for garnish


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

In a small saucepan more than small heat, blend alongside one another the maple syrup, garlic and balsamic vinegar. Heat just until finally very hot and eliminate from heat. Pour half of the combination into a compact bowl to use for basting, and reserve the relaxation for afterwards.

Pat the salmon dry. Put skin-side down on the baking sheet. Baste the salmon with the maple syrup combination. Bake about 10 minutes, baste once more with maple syrup combination and bake for one more 5 minutes. Continue on to baste and bake till fish flakes quickly, about 20 to 25 minutes complete.

Transfer the salmon fillets to plates. Sprinkle with salt and black pepper, and prime with reserved maple syrup combination. Garnish with contemporary mint or parsley and serve straight away.

Nutritional evaluation per serving

Serving size: 1 fillet

  • Calories 257
  • Overall unwanted fat 10 g
  • Saturated extra fat 1.5 g
  • Trans fat g
  • Monounsaturated body fat 3 g
  • Cholesterol 83 mg
  • Sodium 167 mg
  • Complete carbohydrate 10 g
  • Nutritional fiber Trace
  • Included sugars 8 g
  • Protein 30 g
  • Full sugars 9 g