I’ve been eating a lot of salmon over the summer and I love to keep it simple and fresh. This recipe lets the flavour of the fish shine and the ease of cooking it will convince you to try it even if you’re a little leery of preparing seafood at home. The key to cooking fish is to never over-think it. It’s got it’s own great flavour – you simply want to enhance.
You can do this in your oven or on the grill and your choice of side dishes is endless because most anything will be a nice complement to this delicious meal. A nice summer bean salad or potato salad would be perfect.
There is a lot of debate about the temperature to roast salmon and I’m all about a higher heat for a shorter period of time. I use this method with almost all fish and finds it gives me a very moist dish. I have been using a lot of maple syrup in my recipes lately and this is no exception – it’s just so darn good!
If you’re camping, this would be such an easy dish to wrap up in foil and put on the grate over the fire. Don’t you love food cooked over the fire? Somehow when you’re out in the woods and biting into that fresh forkful of food it somehow tastes so much better, doesn’t it?
I love that salmon is so easy to cook and is great for a weeknight meal or special guests. Even non-fish eaters tend to make the exception for salmon. It sort of represents all that I love about cooking and try to impart on this blog – hence the title of today’s recipe. It’s fresh, easy, flavourful and so darn good for you!
As is the case when buying all fish, purchase the best you can afford. Right now, wild salmon is available at a good price and don’t hesitate to buy it frozen. Very often it’s fresher than what you see at your seafood counter – especially if you don’t live near an ocean.
What’s your favourite way to cook salmon? I’d love to hear about it. Hashtag #simplyfreshdinners on Instagram ad I’ll share your pics. Cheers!
- 1 pound wild salmon or salmon fillets, skin on
- 1/4 cup gluten-free soy sauce
- 1/3 cup pure maple syurp
- 1/4 cup freshly squeezed orange juice
- 1 teaspoon freshly grated ginger,
- 1 tablespoon crushed garlic
- 1 tablespoon freshly squeezed lime juice
- 4 spring onions, chopped
- handful of pea tendrils or fresh parsley for garnish
- Pat salmon dry with a paper towel.
- Combine soy sauce, maple syrup, orange juice, ginger, garlic, and lime juice; stirring well. Pour marinade over salmon and place in fridge for 1 – 2 hours.
- Preheat oven to 425 F and line baking sheet or pan with foil.
- Transfer salmon on to baking sheet and pour juices in pan top. Sprinkle half of the spring onions on top and roast salmon for 4-6 minutes per half inch of thickness. Start checking at 8 minutes for doneness. Be careful because you are cooking with a higher heat and it will dry out easily if you overcook.
- Stick a fork in it and when it is opaque and the fish starts to flake easily – you’re done!
- Garnish with remaining spring onions and pea tendrils and serve.