1 cup pure maple syrup
4 tablespoons fresh lemon juice, divided use
3 tablespoons soy sauce
2 tablespoons fresh ginger, peeled and finely grated
1 1/2 teaspoons minced garlic
salt and pepper to taste
1 salmon fillet (2½ pounds/1.2 kg) center cut, skin on
1 bunch scallions, green part
In a small heavy saucepan, combine maple syrup with 3 tablespoons of lemon juice, soy sauce, ginger, garlic, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, until reduced to about 1 cup, about 30 minutes; stir occasionally. Let cool.
Preheat oven to 350°F. Lightly oil a shallow baking pan large enough to hold salmon.
Arrange scallions in baking pan to form a bed for salmon. Drizzle 1/2 cup of maple glaze over salmon. Bake at 350ºF for 20 to 25 minutes. Baking time depends on thickness of fish.
In a small saucepan, heat the remaining 1/2 cup of maple glaze over low heat until heated through. This will be used as a sauce. Stir in the remaining tablespoon lemon juice. Remove pan from heat, cover sauce and keep warm.
Cut salmon crosswise into 6 pieces. Drizzle warm sauce over salmon.
Tip: Maple glaze may be made 2 days ahead, covered and refrigerated. Bring glaze to room temperature before proceeding with recipe.