Prep 10 mins
Cook 7 mins
Just the thought of this dish makes my mouth water...marinate a day ahead of time for the best taste.
- 3⁄4 cup maple syrup
- 1⁄4 cup soy sauce
- 4 salmon fillets, skin removed
- 1⁄4 cup fresh ground black pepper
- 1⁄2 teaspoon olive oil
- In a bowl, mix maple syrup and soy sauce.
- Cover the fish completely with the mixture and marinate in the refrigerator for as long possible-- at least four hours but a full day is best.
- Preheat oven to 500 degrees F.
- Rub oil on a 10 by 10-inch sheet of aluminum foil.
- Place pepper on a small plate.
- Remove salmon from marinade and pat topside only into cracked pepper to coat.
- Place fillets, pepper side up, on foil.
- Bake on the top rack of the oven for approximately 7 minutes.
- The syrup may cause the fish to smoke when cooking but do not be alarmed.
- Salmon can also be grilled directly over hot coals for about 3 minutes per side.
- Serve immediately.
Bought some salmon on a whim, looked up easy recipes, eventually ran into this. I had all the ingredients on hand, but I substituted low-sodium soy sauce and sugar free maple syrup, and added red pepper flakes to the marinade. It came out fantastic and was a hit with everyone. I will most definitely be making this again.
Great recipe! Not a big fan of salmon but I know it's good for you so I searched for a recipe that had other ingredients that I do like. Loved the sweetness of the maple syrup and the saltiness of the soy sauce. Made sure to have the skin well removed including the slimey part underneath. Cooked on hot gas grill for 4 to 5 minutes per side in an oiled grill basket made for fish that made for easy turning. I've finally found a salmon recipe that I will make again.
This Recipe is so amazing. I have cooked it twice. The first time, I went a little overboard with the pepper and I didn't marinate it long enough so it turned out a little spicy. But i tried it again, marinated for several hours and took it easy on the pepper. It was a perfect blend of sweet from the marinade and spicy from the pepper. Served it on a bed of white rice and saved some marinade to use as a sauce. Thanks for the smoke warning - my smoke alarm went off but I wasn't worried.