Recipe: Cherry Maple Salmon

Instead of a long story about how my recipe reminds me of a summers day in Spain, I start with a quick difficulty list. This means you can easily decide if you’re up to it or if you’d rather toss a pizza in the oven.

For ingredients, 1 means you may already have all of them at home and 5 means you may need to special order an ingredient.
For equipment, 1 means the most very basic of tools need and 5 means needing to buy a special piece of equipment you may not use often.
For method, 1 means as easy as prepping and tossing in the oven and 5 means you’ll feel like you’re juggling flaming knives.

Ingredients: 2/5
Equipment: 2/5
Method: 3/5

This recipe makes 2 portions


  • 1 Lemon
  • 1 tbsp Soy Sauce
  • 2 tbsp Cherry Jam
  • 2 tbsp Maple Syrup
  • 2 Salmon fillets


  • Cutting board
  • Baking tray or oven-proof baking dish
  • Small sauce-pan
  • Tin-foil
  • Spatula


  1. Pre-heat the oven to 200C (400F)
  2. Mix the soy sauce, cherry jam, maple syrup into the small saucepan
  3. Squeeze the lemon into the mix and stir
  4. Bring the saucepan mixture to a boil, once bubbling turn off the heat
  5. Put the saucepan into the fridge or freezer until the glaze has cooled and has a thicker consistency (this is really important to stop burning during cooking)
  6. Cover baking tray or dish in tinfoil and place salmon fillets on the tray
  7. Spoon the glaze over the salmon generously
  8. Bake in the oven for 15 minutes
  9. Serve with basmati rice and roasted or stir-fried greens

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