The Best Marinated Salmon (Or Steelhead Trout) With Maple Walnut
photo by januarybride
- Ready In:
- 1 large salmon fillet (may sub steelhead trout)
- 1⁄4 cup fresh squeezed orange juice (blood orange works well too)
- 1⁄4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons maple-flavored syrup (I used light butter flavored pancake syrup)
- 1⁄4 cup margarine (I used light margarine with no issues)
- 1⁄4 cup firmly packed brown sugar
- 3 tablespoons maple-flavor syrup
- 1⁄4 cup coarsely chopped walnuts (may sub pecans)
- Place fish filet in a gallon resealable plastic bag.
- Wisk together the OJ, soy sauce, honey and syrup.
- Pour marinade over the fish, seal the bag, place it in a container (in case the bag has a small leak - you never know) and put it in the fridge to marinate.
- I like mine VERY marinated, so I let mine marinate for 6 hours. 4 hours is probably a great starting point for the first time you make this recipe and then go up or down from there in the future based upon your taste buds.
- Line a baking sheet with foil and preheat the oven to 350 degrees.
- NOTE: If you fish has skin, then do not grease the foil. If your fish has had the skin removed, you MUST grease your foil.
- Cut filet into 4-6 pieces (depending on the size of your filet), place fish on the baking sheet with the smaller pieces (such as the tail part) in the middle - and putting skin side down on the foil. Discard the marinade.
- Cook fish at 350 degrees (uncovered) for approximately 20-30 minutes depending on how you prefer your fish cooked (20 minutes will be more medium while 30 minutes will be pretty well done).
- About 5 minutes before the fish is done, you can warm up the sauce ingredients in a sauce pan over medium heat just until the sugar is melted - then turn the heat to low.
- Remove the fish from the oven, then remove each filet from the foil with a spatula (leaving the skin stuck to the foil), plate up the fish and pour the sauce over the top.
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