Maple Baked Salmon
June 9, 2009
This was an exciting weekend in my kitchen. On Saturday morning I headed out into the city and made stops at the new St. Andrews Farmers Market, the St. Lawrence Market and the Leslieville Cheese Market to fill our kitchen with delicious things to cook and eat through the week. I made my delicious market-fresh honey mustard potato salad, another loaf of No-Knead Challah, a cake (more on that later), and perhaps most exciting, this maple baked salmon.
The folks at True North Salmon Co. sent me some beautiful, fresh Atlantic salmon to try out, so I invited my dear cousin Ashleigh and her partner, Bryan, over to share in the feast and celebrate her recent birthday. I love having friends and family for dinner, and it’s something we don’t do often enough. We had fun.
Perhaps not so fun was my Saturday night filleting the salmon and then picking fish scales out of my hair, off my nails, the kitchen counter, etc., but let’s keep this positive because I want you to make this salmon.
Sweet and salty is perhaps my favorite flavour. I’ve always liked both equally and never wanted to chose one or the other. This salmon, glazed with a sweet and sticky maple syrup and savory garlic salt, covers both bases and offers the perfect balance of maple and garlic; a flavour combo I’d never have thought to put together.
If you are one of those lucky people who have a barbeque, this would do just as well on the grill, for about the same amount of time, 8-10 minutes. But fear not, condo and apartment dwellers, it was great in the oven. We still have a stock of salmon in the freezer, and there’s a good chance we’ll be having this again very soon!
Maple Baked Salmon
Adapted from Heritage Salmon
4 fresh Atlantic salmon portions
1/4 cup maple syrup
1 clove garlic mined
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1. Whisk together the maple syrup, garlic, garlic salt and pepper in a small bowl.
2. Place salmon in a shallow dish and brush with maple mixture. Cover the dish and refrigerate for 30 minutes, turning over at 30 minutes.
3. Preheat oven to 375F. Drain salmon and discard used marinade. Place salmon on a baking sheet lined with parchment paper so they’re not touching.
4. Bake for 8-10 minutes and serve immediately.