Every week, another story emerges about the miracles worked by salmon. If the claims are to be believed, it’s the cancer-curing, figure-fending, wrinkle-ravaging, memory-mothering, clock-stopping, energy-saving, chocolate-tasting (okay, not that last one) food of the decade.
Whether the claims prove true hardly matters since salmon is so readily available, tastes so great and gets to the table so fast.
My recipe box includes a dozen great ways to cook salmon but this maple syrup-glazed treatment trumps them all. It’s a reincarnation of the French-classic and 1980s-trendy peppered steak, this time with buttery fish and cooked in just minutes under high heat.
Truth be told, it is a miracle food.
MAPLE GLAZED SALMON
Then marinate 4 – 48 hours
Then prep: 5 minutes
Then time to table: 25 minutes
- 1 pound salmon (see ALANNA’s TIPS)
- 3/4 cup (220g) maple syrup (see TIPS)
- 1/4 cup (65g) soy sauce
- Cooking spray
- Plenty of coarse black pepper (see TIPS)
Combine the salmon, maple syrup and soy sauce in a ziplock bag. (If you like, place the bag in a bowl to hold it up straight.) Marinate in the refrigerator for at least 4 hours (no skimping!) and as long as 48 hours, turning occasionally.
Move an oven rack to the top position and preheat to 500F.
Cover a rimmed baking sheet with foil and spritz with cooking spray. Remove the salmon (discard the remaining marinade) and arrange (skin-side down for filets with skin) on the baking sheet. Thickly and firmly, press the pepper into the top side.
Cook the salmon for about 6 minutes for individual filets or 10 minutes for fat filets or steaks. (The rule of thumb is 10 minutes per inch of thickness.) The salmon is done when the flesh has turned pale pink but remains moist.
SERVING SUGGESTIONS This salmon pairs beautifully with Roasted Zucchini with Lemon. Both require a 500F oven, a rarity. I also like to serve the marinated and peppered salmon over fresh asparagus, combining this recipe and the one for Roasted Salmon & Asparagus.
More Salmon Recipes
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