By Mayo Clinic Staff members

Dietitian’s tip:

You never need to have to remove the pores and skin from salmon fillets ahead of cooking them.

Quantity of servings

Serves six


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


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

In a compact saucepan around small warmth, blend with each other the maple syrup, garlic and balsamic vinegar. Warmth just till hot and remove from warmth. Pour half of the combination into a compact bowl to use for basting, and reserve the rest for later on.

Pat the salmon dry. Area pores and skin-aspect 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 a different 5 minutes. Keep on to baste and bake till fish flakes very easily, about twenty to twenty five minutes total.

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

Dietary examination for every serving

Serving dimension: one fillet

  • Calories 257
  • Total fats 10 g
  • Saturated fats one.5 g
  • Trans fats g
  • Monounsaturated fats 3 g
  • Cholesterol 83 mg
  • Sodium 167 mg
  • Total carbohydrate 10 g
  • Nutritional fiber Trace
  • Additional sugars eight g
  • Protein 30 g
  • Total sugars nine g