Cook’s Notes: The combination of maple syrup and black pepper is outrageously good. The original recipe noted, “Even people who aren’t big salmon fans love this recipe. The sweet maple coating also makes a lovely brown glaze.” We like that it’s light in oil, as opposed to other salmon marinades, which can be too heavy.
Serve with green beans. Note that the cooking time is fast, but you have to allow 4 hours for the marinade process. Leftover salmon is delicious the next day.
2 salmon fillets (8 oz each)
1/2 cup real maple syrup (not pancake syrup)
1.3 oz low sodium soy sauce (with the maple syrup, it makes a total of 2/3 cup)
2 tsp ground black pepper
2 tsp olive oil
Pour the maple syrup in a glass measuring cup. Add the soy sauce, black pepper, and olive oil; whisk together. Place salmon in a plastic zip-top bag. Pour marinade in the bag and press the air out. Turn the bag a few times to thoroughly coat the salmon.
Refrigerate at least 4 hours, turning the bag from time to time to keep the salmon coated.
Line a cookie sheet with tin foil and lightly coat with cooking spray. Heat the oven to broil. Remove the salmon from the marinade. Place salmon on prepared cookie sheet. Discard the unused marinade and the zip-top bag.
Cook salmon for about 4 minutes per side until done (flakes with a fork).
Source: Adapted from a Penzey’s recipe submitted by Jill. Make more: If you have 24 to 30 oz salmon fillets, make the marinade with 3/4 cup maple syrup, 1/4 cup soy sauce, 1 T olive oil, and 1 T ground black pepper.