- 1 lb. salmon fillet
- 1/4 cup Maple syrup
- 2 tbsp. soy sauce
- 2 cloves garlic, finely minced
- Pinch of ground ginger – or more to taste
- Pinch of pepper
- Place the salmon in a glass baking dish and sprinkle with garlic, ginger and pepper.
- Combine the soy sauce and in maple syrup in a small measuring cup and pour over the salmon.
- Allow the salmon to marinate in the dish with the maple syrup and spices for about 30 minutes. Flip your salmon over half way through marinating so the skin side is up and pink part is immersed in the sauce – this will help spread the flavours through the whole piece. I allow mine to marinate in the dish on the counter while I prep anything else I'm going to be serving with the salmon. You can also marinate this over night if you like.
- Before cooking your salmon, flip it back over so the pink side is facing up. Spoon some of the sauce over top. Set your oven to broil and cook the salmon for about 15 to 20 minutes. While the salmon is cooking, be sure to check on it a few times and spoon some of the maple syrup mixture from the bottom of the dish over top of the salmon.
- The top of the salmon should become golden and the texture should be flaky when done.
- Split the salmon into about four pieces and serve with rice and veggies. Don't forget to spoon some of that delicious sauce from the bottom of the pan onto the tops of your salmon.
Note: If you marinate the salmon in the fridge, please make sure that you take it out ahead of time and allow it to reach room temperature before cooking. This is very important since cooking the salmon while it's ice cold or chilled will result in uneven cooking.