Why does cooking fish at home feel so overwhelming? Maybe it’s because my mom never made it so I just assumed it was hard to do? Not sure why it took me so long but this recipe for maple soy salmon helped me fall in love with seafood at home.
We all know we are supposed to eat more healthy fats in the form of fish, particularly salmon, mackerel, tuna and herring, right? They are high in omega-3 fatty acids. I’m no nutritionist, but I know that omega-3s are like a magic fairy dust you want sprinkled all over your diet!
Anyway, this recipe from my favorite cookbook, The Minimalist Kitchen, by Melissa Coleman, AKA The Faux Martha, leaves you with no excuses to make salmon all the time. I made a couple small changes with the recipe below, but if you buy the book (which you totally should!), you’ll see I didn’t stray too far from the original.
With just five ingredients I can almost guarantee you already have in the pantry and freezer, this recipe for maple soy salmon comes together in a jif!
Quick and Easy Maple Soy Salmon
- 1/3 cup soy sauce or tamari
- 1/4 cup maple syrup
- 1/4 cup water
- 1 tsp smoked paprika
- 4 pieces salmon fillets
- Up to 9 hours in advance, stir together all the ingredients except the salmon in a sealable container. Add the thawed or fresh salmon and cover in sauce. Put the lid on the container and give it a good shake. Marinate in the fridge until cooking time.
- Preheat the oven to 425 degrees and line a baking sheet with parchment or silpat. Place the fish, skin side down, on the sheet and bake for 15-20 minutes. The fish should flake easily when ready to eat.
- Optional: while the fish is baking, pour the leftover marinade into a small pot. Simmer over medium-low heat for 5-10 minutes. You can use this sauce to top your fish or other parts of your dinner.