I have to reeeaaallly be in the mood for fish to tolerate it, especially salmon, as it always tastes WAY too "fishy" to me! So last night I came up with this, after searching tons of salmon recipes. No super expensive maple syrup needed, not too sweet with a little kick in the back, and about as easy-peasy as it gets!! Hope you like it as much as we did! (I was shocked that I liked it so much!!) I had 3 lbs. of it, but this can easily be cut in half if you have less fish....but you'll want more guaranteed!!! (We ate HALF of it last night just the two of us! LOL) *Times do not include marinating time.
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Units: US | Metric
- 3 lbs salmon (mine was like a half of a fish with the skin on)
- 1 cup maple syrup (I just simply used what I had, "Mrs. Butter~Worths Original Thick and Rich)
- 1/2 cup soy sauce (regular by mistake as I usually use low-sodium kind but worked perfectly)
- 1 teaspoon minced garlic (I used the pre-minced kind in the jar which is strong, use more if using fresh)
- 1/4 teaspoon cayenne
- 1/2-1 cup chopped pecans (optional because I forgot to add them but will be added next time!)
- 1Cut salmon into serving-sized pieces, crosswise, about 3 inches wide or however you prefer.
- 2In small bowl, whisk rest of ingredients (except pecans) until well mixed.
- 3Put salmon pieces and maple mixture into a shallow dish or ziploc baggie to marinate. *Refrigerate while marinating.
- 4*I only got to marinate mine for about 5 hours, but next time, I'm going to marinate them overnight. Still good, but overnight would be even better!
- 5When ready to cook, remove from fridge, and remove salmon pieces from baggie saving the marinade.
- 6Place salmon into a greased/sprayed shallow baking dish, skin-side down. (I used a 13x9 and it fit really well.).
- 7Pour/spoon just a little marinade over each piece and pop into a pre-heated 375 degree oven.
- 8Pour the rest of the marinade into a small saucepan and bring to a boil. Reduce heat a tad, but keep at a nice steady boil, and stir occaisionally.
- 9Bake salmon for 30-35 minutes, depending on thickness, til done and flakes easily with a fork.
- 10*Halfway through baking the fish, carefully spoon a little more marinade over the fish. Not from the saucepan, but what's in the baking dish. Keep the marinade in the saucepan boiling to reduce til thickened.
- 11When fish is done, remove from oven and baste with juices again while you get everything else done and ready.
- 12If adding pecans, stir into saucepan of reduced marinade just before serving, or sprinkle on top of fish during last 1-2 minutes of baking. 2-3 minutes if wanting to do pecan halves. (Just watch so that they don't burn.).
- 13Plate the fish and pour your thickened sauce over the top. (I served even more of it in tiny bowls for dipping! ).
- 14We had this with my buttery herbed rice and what a great dinner! Nothing else was even needed! (The sauce was great over the rice, too!).
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Nutritional Facts for Simple Simon Maple Salmon
Serving Size: 1 (312 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 753.6
- Calories from Fat 223
- Total Fat 24.8 g
- Saturated Fat 3.6 g
- Cholesterol 156.3 mg
- Sodium 2275.5 mg
- Total Carbohydrate 56.9 g
- Dietary Fiber 1.6 g
- Sugars 48.7 g
- Protein 74.8 g