Maple Soy Salmon

I love this salmon.  Actually, I guess the correct statement would be....I love all Salmon, as long as it's not overcooked.  Nothing worse than dried out fish. Gag.  You get my point.
I like this recipe because I like the ratio of saltiness to sweetness and hint of herbiness.  I've had other similar recipes but usually they are either way too sweet or way too salty.  I also don't want my fish drowning in marinade.  I want to taste the salmon and I want it take on the flavours but not have them overpower it.....are you feelin' me?  This gets slightly caramalized on top....delish!

Very simple ingredients.....





This is what it looks like after 2 beautiful hours bathing in yumminess....

Drizzle a little extra marinade on the fish and score into 3 sections at this point to speed up the baking if you so desire (the marinade will seep into the salmon)...keep the rosemary on for a little extra tastiness.....mmmmm tastiness...

Return to the top if you need to see the finished product again.....you probably will....


3 - 5 oz salmon, filets (or one whole piece)
3 Tbsp good quality Maple Syrup
2 Tbsp Soy Sauce
1 clove garlic, minced
1 sprig fresh Rosemary
1/2 tsp fresh gound pepper

Combine the Maple Syrup, Soy Sauce, garlic, the sprig of Rosemary (bruise the rosemary by tapping  it to release the oils) and the Pepper in a dish or resealable bag.  Place the salmon, skin side up, in the marinade for 2 hours, no longer.
Pre-heat the oven to 425F.  Place the salmon, skin side down, on a baking sheet covered with foil (for easy clean up).  Drizzle a little of the marinade on the fish and discard the rest.  Bake for 12-15 minutes, checking after 12 minutes.
Don't overcook the salmon.  When it just starts to flake, it's done.