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    Home » Recipes » Plain Culture

    Baked Maple Salmon

    Published: Mar 11, 2022 · Updated: Mar 11, 2022 by Kevin Williams | Leave a Comment

    Jump to Recipe

    We are in the heart of Lenten season which means fish on Fridays for Catholics and other faiths.  Dishes like this baked maple salmon are a Friday favorite. I grew up in the Catholic Church and fish on Friday was a staple of the Lenten season. I have many memories of visiting Long John Silvers or Captain D's on Fridays. Or, better yet, many of the local churches held "fish frys" on Fridays.


    However, fish makes for a great meal whether you are observing the season or not. Among the Amish, fish is very popular. A good Amish fisherman can supply their family with a nice amount of food. Ice fishing is especially popular during the winter on the frozen lakes and ponds of Michigan, Minnesota, and Wisconsin.

    Amish communities along more southern waterways have really taken a liking to catfish. And the Amish that have moved out west enjoy salmon or trout fishing.

    I have many memories of my mother fixing salmon patty suppers when I was a kid. Nothing like a plate full of patties full of fish flavor.

    Reader Penny from Canada told me that she simply soaks her salmon in maple syrup for 10 minutes before grilling. I was intriguing that and some photos she sent me of it looks really good. The idea of pairing maple with salmon was intriguing, so yesterday we posted maple chicken, how about maple salmon today?

    The ingredients

    This recipe has pretty basic ingredients.

    soak the salmon

    The original recipe called for ¾ cup of maple syrup, but we thought that seemed like a little much, so I scaled it down to ½ cup. This recipe comes to us from an Amish woman in Geauga County, Ohio where the sugaring season is in full swing. This doesn't have an insanely mapley flavor, but it makes a very good supper. The longer you soak the fish, the more "maple" flavor it will have. So if you have time and like maple, soak longer than 15 minutes.

    The maple really gives the fish a great flavor, a little less "fishy."

    Many Amish, by the way, love to fish. Ice fishing is very popular this time of year in places where it is still thick. And there are many Amish fishermen that love to charter deep sea excursions in the Gulf or Atlantic to try their hand at some big catches. And, yes, many head west to try their luck in trout or salmon streams. And if they catch salmon, I can assure you that maple salmon will be on the menu!

    Jump to:
    • 🐟 Baked Maple Salmon
    • 📋 Instructions
    • 🐟 More Amish Fish Recipes
    • 🖨️ Maple Salmon

    🐟 Baked Maple Salmon

    • 1 1 /2 pound salmon, cut into 6 equal pieces
    • 1 /4 cup butter
    • ½ cup maple syrup
    • 2 tablespoons mustard
    • 2 tablespoon cornstarch
    • 4 tablespoons brown sugar
    • 2 tablespoons orange juice
    • 2 tablespoons soy sauce

    📋 Instructions

    1. Preheat oven to 425.
    2. In a large bowl, mix everything together until creamy consistency. 
    3. Pour mixture into a baking dish.
    4. Soak the salmon on each side for 15 minutes.
    5. Then bake at 425 for 15 to 20 minutes

    🐟 More Amish Fish Recipes

    Emma Lapp's Salmon Patties - Delicious!

    Four Amish Fish Recipes: Salmon Loaf, Tuna Macaroni and More!

    🖨️ Maple Salmon

    Baked Maple Salmon

    Baked Maple Salmon

    Print Recipe Pin Recipe
    Course Main Course
    Cuisine American, Amish

    Ingredients
      

    • 1 1 /2 pounds salmon cut into 6 equal pieces
    • 1 /4 cup butter
    • 3 /4 cup maple syrup
    • 2 tablespoons mustard
    • 2 tablespoons cornstarch
    • 4 tablespoons brown sugar
    • 2 tablespoons orange juice
    • 2 tablespoons soy sauce

    Instructions
     

    • Preheat oven to 425.
    • In a large bowl, mix everything together until creamy consistency. 
    • Pour mixture into a baking dish.
    • Soak the salmon on each side for 15 minutes.
    • Then bake at 425 for 15 to 20 minutes
    Tried this recipe?Let us know how it was!
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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