| Level: | Easy |
| Total: | 41 min |
| Prep: | 10 min |
| Inactive: | 24 min |
| Cook: | 7 min |
| Yield: | 4 servings |
Ingredients
- 3/4 cup maple syrup
- 1/4 cup soy sauce
- 4 (6-ounce) salmon fillets, skin removed
- 1/4 cup coarsely ground black pepper (Grind it yourself, or purchase “cracked” pepper at your grocery store)
- 1/2 teaspoon peanut (or other vegetable) oil, or a spritz of oil spray
Instructions
- In a re-sealable bag or a small deep bowl, mix maple syrup and soy sauce. Arrange fillets so that marinade completely covers fish. Marinate in the refrigerator for as long possible (a minimum of 4 hours, but ideally 24 hours to do it justice).
- 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. (Syrup may cause fish to smoke when cooking, do not be alarmed.) Salmon can also be grilled directly over hot coals for about 3 minutes per side. But do not even think about using a microwave. Avoid overcooking the fillets. Salmon is best when the color has turned to a pale pink, but the fish is still moist throughout. Serve immediately on warmed plates.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 538 |
| Total Fat | 24 g |
| Saturated Fat | 5 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 2 g |
| Sugar | 36 g |
| Protein | 37 g |
| Cholesterol | 94 mg |
| Sodium | 984 mg |
Reviews
Excellent recipe and very easy to make! Make sure you keep an eye on the salmon while its baking. I also added a coating of applewod salt that gae it a smokey/maple flavor. My husband said his taste buds were exploding!
Quick and Easy and DELICIOUS! My 5 year old loves it.
I used about 2 tablespoons of fresh cracked pepper, but otherwise I didn’t alter this recipe. The salmon was yummy!
Fantastic.
Every oven is different-For mine I added about 4 minutes checking every two to be sure it was flaky but still moist.
Marinated for 24 hours. Very flavorful and easy to cook.
I am a college student and NOT a cook whatsoever but this dish was super easy to make & impressive as well ! I’ve made it several times now and I would recommend not using near as much pepper as the recipe suggests, that much pepper overtakes the great sweet/sour taste of the marinade. Also agree with the people who say to extend the cooking time AND to marinade as long as possible. I usually marinade over 24 hours, the taste is just that much better!
Ive made this dish a million times and it impresses everyone who eats it. It is sweet and peppery and tastes great with broiled potatoes. Ill continue making this dish till I die. But marinate this as long as a possible. It really makes a difference!
My husband saw this on the program and said I had to make it for him! It was awesome, we share this recipe with everyone! Salmon is moist and tender and delicious!
This recipe is easy and delicious. My husband and I both love it.
So easy, but so impressive. Nobody ever guesses that you didn’t spend any time creating this wonderful dish.
I LOVED this marinade. I’ve made it dozens of time to rave reviews. I’ve needed to extend the cooking time by about 5 minutes and definately cut the pepper in at least half, it will overwhelm the flavor of the fish. I’ve kept the salmon in the marinade for at least 24 hours and usually try to extend it to 48 and it is AMAZING. I serve it over a bed of spinach or arugula sprinkled with toasted pine nuts.