Recipe by William (Uncle Bill) Anatooskin
I have been making this salmon recipe for several years and it is easy to make and tastes so good.
Top Review by Carol V.
I was looking for something different to do with salmon and happily ran across this, it was wonderful. I'm checking out your other recipes now and making a list. Thanks for posting. Update: I had tried to give this recipe 5 stars and found out later that it didn't take. Hope it does this time. This recipe deserves every single one of them.
- 1⁄3 cup soy sauce
- 1⁄2 cup pure maple syrup
- 1⁄4 cup freshly squeezed orange juice or 1⁄4 cup frozen orange juice
- 1 tablespoon freshly squeezed lime juice
- 2 large garlic cloves, minced
- 1 teaspoon minced fresh gingerroot
- 12 ounces sockey salmon fillets, skin on
- 4 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried dill weed
Directions See How It's Made
- in a mixing bowl, combine soy sauce, maple syrup, orange juice, lime juice, garlic and ginger; mix well.
- Place salmon filets in a casserole dish that is large enough for the filets, skin side down.
- Pour the marinating mixture over the salmon and coat well.
- Turn salmon fillets with the flesh side down, cover with plastic wrap and let marinate in refrigerator from 1 to 3 hours or overnight.
- To speed up the marinate time, prick holes in the salmon with a fork and marinate for 1 hour.
- Preheat oven to 400°F.
- Heat butter and oil in a frying pan on medium-high heat.
- Place marinated filets flesh side down into the hot pan and sear for 2 minutes or until lightly browned on the flesh side.
- Using an oven proof casserole dish, transfer the salmon and place into the dish, skin side down.
- Pour the pan juices and the marinade over the salmon.
- Sprinkle salmon with dried dill weed.
- Bake in preheated 400 F oven (uncovered) for 5 to 7 minutes or until fish flakes easily with a fork.
- The salmon should be firm, but not dry; do not overcook.
- Serve with Apple Chutney spooned over the top if desired or use any favorite sauce of your choice.
- For those who find sweetness overtakes the flavor of salmon, I suggest that you reduce the Maple Syrup to 1/4 cup.
- This recipe can be doubled without any problems.