Prep 15 mins
Cook 10 mins
An incredibly simple and delicious recipe from "The America's Test Kitchen Family Cookbook". This is a fabulous cookbook from the folks at Cook's Illustrated Magazine.
- 118.29 ml maple syrup
- 59.14 ml soy sauce
- 4 (680.38 g) salmon fillets (1 1/4 inches thick)
- 9.85 ml sesame seeds, toasted
- Adjust an oven rack to the upper-middle position and heat the oven to 500°F Bring the maple syrup and soy sauce to a simmer in a small saucepan over medium-high heat. Cook until the mixture is syrupy and measures roughly 1/2 cup, about 5 minutes.
- Meanwhile, remove any pin bones from the salmon. Pat the salmon dry with paper towels, season with salt and pepper, and lay it skin-side down in a lightly oiled 9x13-inch baking dish, spaced about 1 inch apart. Bake for 5 minutes.
- Using a pastry brush, spread a thick layer of the maple-soy glaze over the tops and sides of the salmon. Continue to bake until all but the very center of the fish has turned from translucent to opaque, about 5 minutes longer. (If you like it well-done, you may want to cook it for longer.).
- Brush the fillets with another layer of glaze and sprinkle with the sesame seeds before serving.
This was easy and pretty good. I think I should have cooked the glaze longer because it was still pretty runny.
Delicious. I added some sticks of fresh ginger and some orange zest to the sauce, which I think made it even tastier.
Delicious! The smell while it was cooking was fantastic. This recipe is so easy, it's fool-proof! Paired it with a nice Pinot Noir and some pasta and white asparagus. Boyfried loved it!