A couple of months ago, I posted an easy recipe for salmon with lemon and thyme. Many of my readers, who are trying to incorporate more seafood into their diets, asked for ideas to help increase the times and the ways they can include more fish in their usual recipe rotation.
This maple-ginger roasted salmon is a delicious recipe with a powerful flavor combination of ginger, garlic, soy and maple syrup. All the salmon needs is a quick marinade before a short trip to the oven. If you are feeding the whole family, you can use an entire fillet of salmon. Here, I scaled the recipe down to serve two people, but you can easily adjust it to suit your needs.
What Salmon to Use
If you are thinking what kind of salmon to use–wild or farmed–the debate is still ongoing regarding which has the least environmental impact. If you would like to learn more, here is a link to a good article in the Monterey Bay Aquarium Seafood Watch. This online source is a reliable reference for any information related to the sustainability of any sea food.
Salmon is a sweet, mild fish which can easily be paired with a variety of side dishes: a bed of lemony arugula or a green salad with a citrus vinaigrette are among many great options. Salmon is also delicious served over steamed rice, couscous, or quinoa. This maple-ginger roasted salmon would be a great dish to serve for Mother’s Day this weekend!
- 2 salmon filets, center cut, skin & pin bones removed, (about 5-6oz. each)
- 3 TBSP. pure maple syrup
- 2 TBSP. low-sodium soy sauce
- 1 tsp. garlic, minced
- 1 tsp. fresh ginger, minced
- 1 tsp. orange zest
- 1 TBSP. sesame oil
- 1 TBSP. sesame seeds
- 1 med. scallion, minced (for garnish)
- Pat the salmon filets dry and place in a zipped-top bag.
- In a medium bowl, whisk together the maple syrup, soy sauce, sesame oil, garlic, ginger and orange zest. Pour half of the sauce over the salmon filets, coating them thoroughly. Reserve the other half. Refrigerate for at least 45 minutes or up to 5 hours.
- Preheat oven to 375°F. Take the salmon out of the refrigerator and let it sit at room temperature for 20 minutes. Line a small baking sheet with aluminum foil. Place the two marinated salmon filets on the baking sheet and top with the sesame seeds. Bake for about 10-15 minutes depending on the thickness of the filet (estimate about 10 minutes per 1-inch thickness, measured from the thickest part of the filet). Checking with a fork, if the salmon flakes easily, it is ready. Place the baking sheet with the salmon on the top rack and broil for about 2-3 minutes to get crispier edges.
- Remove cooked salmon from the oven. Drizzle with some of the reserved maple sauce, garnish with some minced scallions, and serve.
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