Maple-Glazed Salmon

Some nights the win is simply getting a real, nourishing meal on the table without a fight. This one asks almost nothing of you: 5 minutes of prep, a spice rub, and a short turn under the broiler. It tastes like a treat while it does quiet, steady work for you.

The salmon is real nourishment here. Cold-water fish is a source of omega-3 fats, studied for how they help balance the body's inflammatory response, and salmon is also a source of selenium and B vitamins that support steady energy. The sweetness comes from a light hand with maple and a little cinnamon and ginger, real warming flavor without any of the seed-spices that this way of eating sets aside.

A salmon fillet was a living thing, and it is worth a breath of gratitude before it becomes your dinner. Source it well, lay it on the plate with a few colorful vegetables beside it, and look at what is in front of you before you eat. The few seconds of care are part of how the meal lands.

Ingredients

• 1 1/2 pounds salmon
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1 tablespoon maple sugar
• 1/2 teaspoon sea salt
• 3 tablespoons maple syrup

If you do not have maple sugar, a little coconut sugar works in its place. The source lists no off-limits ingredients, so nothing here is omitted.

Method

• Set the oven to broil and line a sheet pan with foil. Lay the salmon on it, skin side down.
• Stir together the ginger, cinnamon, maple sugar, and salt. Press a thick, even coat of the blend onto the top of the fish.
• Broil for 6 to 9 minutes, depending on the thickness of the fillet, until the fish flakes easily with a fork. (verify - source figure)
• Brush the maple syrup over the top and return it to the broiler for 1 to 2 minutes more, until the glaze bubbles. Watch it closely so the sugar does not scorch.

Air fryer variation

Rub the salmon with the spice blend as written. Air fry at about 390F for 8 to 11 minutes, until the fish flakes. Brush on the maple syrup for the last 1 to 2 minutes so the glaze sets without burning. Thicker fillets need the longer end of the range. (verify - untested conversion)

*Adapted from acleanplate.com*