Ingredients
The following ingredients have 2 Servings
- 1 pound (450 grams) salmon fillets, Note 1 (2 filets )
- kosher salt and black pepper to taste
- 1/4 cup (50 ml) real maple syrup ((or 5 tablespoons brown sugar))
- 1 lime, juice and zest
- 1 teaspoon minced garlic ((1 clove))
- 2 tablespoons soy sauce
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon cornstarch (to be added AFTER marinating)
- chopped parsley, chives, toasted sesame seeds and/or flaky sea salt
Instruction
- HEAT OVEN to 425F/218C. Line a baking sheet with parchment paper or foil, sprayed with oil for easy clean up.
- MARINATE SALMON: In a medium measuring cup or small bowl, mix together maple syrup, lime juice and zest, garlic, soy and red pepper flakes if using. Pour 1/3 of mixture into a sealed bag or onto a plate (reserve the rest to make glaze). Place salmon fillets in marinade on plate, skin side up. Or put in bag and seal, ensuring salmon is well coated. Marinate for 30 minutes (or less if you don't have time).
- BAKE SALMON: Note 3. Remove salmon from bag and place it skin side down on baking sheet. Sprinkle with salt and pepper. Pour any marinade left in the bag on top. Bake salmon in preheated oven for 10-12 minutes, depending on its thickness. Figure about 10 minutes cooking time per inch if thickness. Don't overcook. Cook just until fish flakes and is still slightly warm pink in the middle (fish should not be white and dry). An instant thermometer should read 130-135F, depending on how you like your salmon. Temp will rise in 5 minutes.
- FINISH MAPLE SALMON WITH GLAZE: While the salmon is baking, whisk cornstarch into the reserved sauce. Microwave for a minute or bring to boil in a small saucepan on the stove until the glaze thickens. If too thick, add a few drops of water. When salmon is done, transfer to plates or a platter (I use a spatula slipped between the skin and flesh to lift salmon off and separate it from the skin). Brush glaze on top of the salmon. Sprinkle on garnishes as desired. Serve over rice or quinoa.
