Maple Soy Salmon
Servings: 4 servings
Calories: 570cal
Ingredients
- 2 lbs center cut salmon cut into 4 filets
- 2 Tbsp olive oil
Marinade
- ½ cup soy sauce
- ¾ cup maple syrup
- ½ Tbsp garlic salt
- 1 tsp pepper
- 1 tsp red pepper flakes
- 1 Tbsp minced garlic
- green onion sliced for garnish, optional
Instructions
- Preheat oven to 375F.
- Combine marinade ingredients and pour into a 13x9 baking dish.
- Lay salmon filets, skin side up in marinade and allow to marinate for 30 minutes in the fridge.
- Heat olive oil in an oven-proof skillet over medium-high heat until shimmering.
- Remove fish from marinade and lay skin side up in skillet, cook about 2-3 minutes to sear.
- Meanwhile, transfer marinade from the pan into a saucepan and set aside, do not discard.
- Turn fish over so that it is skin side down. Brush filets with marinade to coat.
- Place skillet in the oven and bake for 15-20 minutes, uncovered.
- Meanwhile, bring marinade in saucepan to a gentle boil over medium-high heat, stirring occasionally. When mixture comes to a boil, reduce heat to medium-low, stirring occasionally until marinade thickens and coats the back of a spoon.
- Remove salmon from oven and brush with sauce. Garnish with green onions or parsley.
Notes
- To test your filets for doneness, gently press your finger (or the tip of a knife if it's too hot) onto the top center or thickest part of the filet - if it begins to flake or separate then it is done cooking. If you overcook the filets, they will be dry and overly flaky. You may also use an instant read thermometer to check for doneness, salmon is finished when it reaches 125-135F in the thickest part of the filet.
- If you prefer you can make your sauce thinner, the thicker the sauce the bolder the flavor.
- If you don’t have an oven-proof skillet, salmon can be baked in a casserole or baking dish.
- We recommend serving each filet on its own plate because the syrup causes the skin side to be sticky. However, if you would like to present your filets on a platter, it’s best to lay a piece of waxed paper down first. We love that the syrup causes the skin to stick a bit to the plate as it makes it so easy for the fish to separate from the skin.
- Serve over a bed of rice with sides like roasted veggies (green beans, broccoli, asparagus, Brussels sprouts, potatoes) or a leafy dinner salad. Crumbled leftover salmon makes a great addition to salad or pasta dishes.
- Store leftovers in an air-tight container kept in the refrigerator for up to 2 days.
Nutrition
Serving: 1serving (1 filet) | Calories: 570cal | Carbohydrates: 44g | Protein: 48g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Cholesterol: 125mg | Sodium: 2606mg | Potassium: 1333mg | Fiber: 1g | Sugar: 37g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 3mg
