I've got a few recipes for you to try. I hope one of them is close to what you're looking for:
Maple-Glazed Roasted Salmon from Cooking Light Magazine published 01/01/99:
A ginger-maple glaze envelops tender, flaky salmon. On the slim chance that you'll have any left over, try it in a seafood chowder instead of clams.
INGREDIENTS:
1/4 cup grated peeled fresh ginger
1/4 cup rice vinegar or white wine vinegar
1/4 cup maple syrup
1 (2-1/2-pound) salmon fillet
6 shallots, halved lengthwise
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons maple syrup, divided
Chopped parsley (optional)
INSTRUCTIONS:
Combine first 3 ingredients in bottom of a large platter. Add fish, skin side up, to ginger mixture. Cover and marinate in refrigerator 20 minutes. Remove fish from marinade; pat dry with paper towel to remove excess marinade.
Preheat oven to 450 degrees.
Place a baking sheet in oven 5 minutes. Place shallots and fish, skin side down, on baking sheet; sprinkle with salt and pepper. Brush fish with 1 tablespoon syrup. Bake at 450 degrees for 10 minutes. Brush with 1 tablespoon syrup; bake an additional 7 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley, if desired.
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* Exported from MasterCook *
Maple-Marinated Roasted Salmon
Recipe By :Country Living, March 2000, p. 124-125
Serving Size : 6 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
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3/4 cup maple syrup -- grade B, if avail.
2 Tbsp fresh ginger root -- peeled and grated
2 Tbsp fresh lemon or lime juice
2 Tbsp reduced sodium soy sauce -- or teriyaki sauce
1/2 tsp ground black pepper
1/4 tsp salt
2 1/4 lb salmon fillet -- skin on
Preheat oven to 400°F. In a large baking dish, combine maple syrup, ginger, lemon juice, soy sauce, pepper and salt. Place salmon, skin side up, in dish. Cover and refrigerate, and marinate 15 minutes. Turn; marinate another 15 minutes. Line a large baking pan with parchment paper. Place salmon on parchment, skin-side down. Brush with marinade and place in oven. Roast salmon 10 minutes. Brush fish with remaining marinade and continue roasting until flesh flakes when tested with a fork - 10 to 15 minutes more.
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NOTES : The marinade recipe can be halved and used with several salmon steaks.
04/11/00: This is excellent!!! Ginger and maple are great together. I halved the marinade recipe (using lime juice) and used on about 3/4 lb. salmon for 2 portions.
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* Exported from MasterCook *
Maple Teriyaki Salmon Fillets
Recipe By : "Taste of Home - February/March 2001"
Serving Size : 4 Preparation Time :0:00
Categories : Fish Grilling
Amount Measure Ingredient -- Preparation Method
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1/3 c. apple juice
1/3 c. maple syrup
3 Tbsp. soy sauce
2 Tbsp. finely chopped onion
2 garlic cloves -- minced
4 salmon fillets (about 2 pounds)
In a bowl, combine the first five ingredients. Remove 1/2 cup for basting; cover & refrigerate. Pour remaining marinade into a large resealable plastic bag. Add salmon; seal bag & turn to coat. Refrigerate for 1-3 hours. Drain & discard marinade. Broil salmon 4 in. from the heat for 5 minutes. Baste with reserved marinade. Broil 10 minutes longer or until fish flakes easily with a fork, basting frequently.
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