Red Lobster Maple-Glazed Salmon and Shrimp copycat recipe by Todd Wilbur
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Red Lobster Maple-Glazed Salmon and Shrimp

Score: 5.00. Votes: 4
In stock (1 item available)
  • $0.79

Menu Description: "A Pacific Northwest-inspired combination of fresh salmon and skewered jumbo shrimp, fire-grilled and topped with a maple and cherry glaze. Served over wild rice pilaf with fresh asparagus."

Whenever a recipe calls for maple syrup, make sure you use the real deal and not the maple-flavored corn syrups that come in plastic squirt bottles, like Aunt Jemima and Log Cabin. Sure, authentic maple syrup is more expensive than the imitation stuff, and it must be refrigerated after opening, but true maple taste is worth the extra ka-ching. Real maple flavor dominates this sweet glaze, but you'll also notice a nice citrusy note and perfect soy saltiness—it all works really well with salmon and shrimp, and even chicken if you feel like it. Since Red Lobster's executive chef Michael LaDuke added this dish to the menu in July 2007, it's been a big winner for the seafood chain. Now you can add this winning taste to your own repertoire. The clone here is a super simple one, with only 6 ingredients for the glaze, including dried cherries which you should find near the raisins and dried cranberries in your market. You can make the sauce several days ahead of time if you like, and store it, covered, in the fridge until you bring home the perfect salmon fillets.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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Maple-Cherry Glaze
  • 2/3 cup maple syrup
  • 1/2 cup water
  • 2 tablespoons minced dried cherries
  • 1 tablespoon granulated sugar
  • 2 teaspoons soy sauce
  • 1 1/2 teaspoons lemon juice
  • 24 peeled medium shrimp
  • 4 6-ounce salmon fillets
  • Do This
    • Restaurant/Brand
      Red Lobster
    • Instructions

      1. Make the maple-cherry glaze by combining all ingredients in a small saucepan over medium heat. When the mixture begins to boil, reduce the heat and simmer for 8 to 10 minutes, or until thick.

      2. Preheat your barbecue grill to high.

      3. Skewer 6 shrimps on each of the 4 skewers. Brush the shrimp with a little melted butter, and sprinkle them with a bit of salt and pepper. Sprinkle the salmon fillets with a little salt and pepper as well.

      4. Grill the salmon for 2 to 3 minutes per side until done and grill the shrimp for 1 to 2 minutes per side.

      5. Brush the shrimp and salmon with the maple-cherry glaze and serve with rice and asparagus or your choice of sides.

      Serves 4 as an entree.

Average rating:

Score: 5.00. Votes: 4
Rating of votes (4)
4 customers
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Nov 16, 2013, 22:00

Fantastic! I used dried cranberries and orange juice and it was amazing. Thank you

Sep 25, 2007, 22:00

This was my favorite salmon recipe ever! The sweet sauce with the rice was wonderful! I didn't have dried cherries, so I used dried cranberries. Delicious! Thanks!

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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