When I say it’s easy, it’s so damn easy.
For those of you who are like me that need quick meals ASAP, this will be your go to if you’re a salmon lover. It has 3 ingredients in the marinade and works every time. Just need some soy, maple syrup and garlic!
I like sticking this into the oven but it’s definitely grillable (check out the “Tips & Tricks” at the bottom!) It’s also great for those of us who like meal planning since the salmon can be re-used in multiple ways – have it as a protein alongside some veggies or salad, add it to a sandwich, cubed into tacos.. the list goes on!
- 1/4 cup maple syrup
- 1/4 cup soy sauce
- 3-4 cloves garlic, minced
- 1 lb salmon, boneless fillet
What to do:
- Combine maple syrup, soy sauce and garlic in a large bowl.
- If using a large fillet, cut halfway through fillet every 2 inches to allow for marinate flavour to infuse into the salmon (and also allowing to portion out salmon without cutting into small pieces)
- Add salmon fillet to marinade. Marinate in the fridge for 1 hour.
- Preheat oven to 450 degrees F.
- Stick into oven and cook uncovered for 12-15 minutes (12 minutes for a thinner fillet, 15 minutes for thicker fillet) or until the salmon is flaky.
- Cool for 5 minutes.
Tips & Tricks:
- I like using good quality maple syrup for all my recipes (even it’s for marinades). The flavours are more robust and thicker in consistency. But that’s my preference!
- I didn’t use low sodium soy sauce since the soy sauce adds the saltiness. I found it was the perfect amount of flavour for the marinade.
- I also didn’t baste the fish as it was cooking (mainly for food safety reasons). The salmon sucks up all that delicious flavour and was so moist that I didn’t need to baste it at all.
- If you have time, marinating the salmon overnight or 24 hours makes the salmon SO good. It gives it more of a candied texture and flavour. But marinating for 1 hour will do the trick too!
- Wanting to use the BBQ? Cook it the same way as baking – preheat the BBQ to about 450 degrees F and cook for 12-15 minutes. I typically don’t flip the salmon half way in.