Simple Simon Maple Salmon |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
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!) |
Directions:
1. Cut salmon into serving-sized pieces, crosswise, about 3 inches wide or however you prefer.
2. In small bowl, whisk rest of ingredients (except pecans) until well mixed.
3. Put 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!
5. When ready to cook, remove from fridge, and remove salmon pieces from baggie saving the marinade.
6. Place salmon into a greased/sprayed shallow baking dish, skin-side down. (I used a 13x9 and it fit really well.).
7. Pour/spoon just a little marinade over each piece and pop into a pre-heated 375 degree oven.
8. Pour 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.
9. Bake 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.
11. When fish is done, remove from oven and baste with juices again while you get everything else done and ready.
12. If 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.).
13. Plate the fish and pour your thickened sauce over the top. (I served even more of it in tiny bowls for dipping! ).
14. We 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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