Every week, another story emerges about the miracles worked by salmon. If the claims are to be believed, it’s the cancer-curing, figure-fending, wrinkle-ravaging, memory-mothering, clock-stopping, energy-saving, chocolate-tasting (okay, not that last one) food of the decade.
Whether the claims prove true hardly matters since salmon is so readily available, tastes so great and gets to the table so fast.
My recipe box includes a dozen great ways to cook salmon but this maple syrup-glazed treatment trumps them all. It’s a reincarnation of the French-classic and 1980s-trendy peppered steak, this time with buttery fish and cooked in just minutes under high heat.
Truth be told, it is a miracle food.
Believe it or not, pancake syrup, even sugar-free pancake syrup, is a decent substitute for pricey maple syrup. The maple syrup-soy mixture can marinate two pounds of salmon so consider cooking extra for planned-overs. Commercial coarse pepper works better than freshly ground pepper. Do use a lot of pepper, more than seems imaginable! as much as a quarter cup. If it’s too peppery for someone, it’s easy to scrape off later. The salmon can be grilled as well.
QUICK SUPPER:
MAPLE GLAZED SALMON
Then marinate 4 – 48 hours
Then prep: 5 minutes
Then time to table: 25 minutes
Serves 4
- 1 pound salmon (see ALANNA’s TIPS)
- ¾ cup maple syrup (see TIPS)
- ¼ cup soy sauce
- Cooking spray
- Plenty of coarse black pepper (see TIPS)
Combine the salmon, maple syrup and soy sauce in a ziplock bag. Marinate in the refrigerator for at least 4 hours (no skimping!) and as long as 48 hours, turning occasionally.
Move an oven rack to the top position and preheat to 500F.
Cover a rimmed baking sheet with foil and spritz with cooking spray. Remove the salmon (discard the remaining marinade) and arrange (skin-side down for filets with skin) on the baking sheet. Thickly and firmly, press the pepper into the top side.
Cook the salmon for about 6 minutes for individual filets or 10 minutes for fat filets or steaks. (The rule of thumb is 10 minutes per inch of thickness.) The salmon is done when the flesh has turned pale pink but remains moist.
LATER NOTES
• This salmon pairs beautifully with Roasted Zucchini with Lemon -- and both require a 500F oven, a rarity.
Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.
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© Copyright 2006 Kitchen Parade
Your Comments:
I've never cooked salmon but every time I eat salmon that someone else has cooked or with every recipe I read, I am getting closer and closer to taking the plunge! My first encounters with salmon were not very delightful - the steak was thick, very dry and tasteless but the people around me all oohed and aahed over it. Recently though, I've had excellent salmon, thin filets, so I am getting there! Who knows maybe even this weekend!
Any tips on grilling salmon? Do I need a basket to hold the fish or will I need to put foil on the grill?
6/23/2006
My family and I have been going back and forth on what to do with the sauce. I think it's completely okay to boil it and use it - but my cousin is experimenting with freezing it and then reusing. But honestly because Kitchen Parade has a big readership in print, I didn't want to recommend something that seemed doubtful, food safety wise.
I'm the last person advice about grilling anything, let alone fish. But Helen from Beyond Salmon (there's a link to the right) recently did a post on grilling fish. She's a terrific source.
As ever, thanks for stopping in! I love the conversation!
6/23/2006
The recipe also says to toss wedges of lemons and oranges on the grill for about 2 minutes. I had never had grilled oranges before and they complemented the fish very well.
I have to admit that before I asked him, I was considering adding fresh grated ginger to your recipe. I *love* ginger; we all do - so I am still mulling over it. I'll let you know what I do and how it turns out.
Thanks for the pointer to Helen from Beyond Salmon. I'm off to see what she recommends!
6/24/2006
6/24/2006
Our dinner was extra-special, thanks to you!
6/25/2006
6/26/2006
6/26/2006
I reheated in the oven at 400F for 5 mins. It wasn't as hot as I would have liked it to be but then I didn't want to overcook the fish either.
6/27/2006
6/27/2006
6/28/2006