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Pepper-Crusted Maple-Glazed Salmon

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Happy Friday – wooohooo! I’m not sure why I’m so excited.  This means spring break is over and I have to go back to school on Monday (in addition to the regular job).  I joke about it a lot, but I’m very blessed to have a good job close to home.  So I’ll stop complaining, at least for the rest of today 🙂

I’m often attracted by simple recipes with only a few ingredients like this Pepper-Crusted Maple-Glazed Salmon.  This actually has all ingredients listed in the name!  I like easy during the week but do the big cooking on the weekends.  I’m excited about the dishes on our menu for this weekend, so please come back on Monday to see how the Lemon Ice Box Pie turns out.  Yup, still have lemons in the fridge so we’ll make another pie with lemons.  You know, you use what ya got.

I found this recipe for salmon on The Food Network and was very happy with the results.  Marinate the salmon overnight so all you have to do the next day is pre-heat the oven, dredge the salmon in freshly ground black pepper and bake.

You’ll need four small salmon fillets, black pepper, maple syrup and soy sauce.
Marinate the salmon in the maple syrup and soy sauce overnight.  A zip lock bag worked really well for this.  Make sure each fillet is equally covered with the sauce.  Turn once in the morning and it’ll be ready to cook when you get home for dinner.  Drain the marinade and dredge one side of the salmon in freshly grated black pepper.
Place the salmon on a foil lined baking sheet that has been lightly oiled.
Bake at 500 degrees on the top rack of the oven for 7 minutes.
I served it with steamed asparagus with a little Parmesan cheese.  The salmon was moist and flaky and surprisingly the black pepper was not overpowering.  Very nice easy dinner that looks like you went to a lot of trouble.
Pepper-Crusted Maple-Glazed Salmon
Click HERE for a printable copy of this recipe from The Food Network

3/4 cup maple syrup
1/4 cup low sodium soy cause
4 (6-ounce) salmon fillets, skin removed
1/4 cup coarsely ground black pepper
1/2 teaspoon olive oil, or a spritz of oil spray
In a large ziplock bag or a small deep bowl, mix syrup and soy sauce. Arrange fillets so that marinade completely covers fish.  Marinate in the refrigerator overnight.
Preheat oven to 500 degrees F.
Rub oil on a 10 by 10-inch sheet of aluminum foil.  Place pepper on a small plate. Remove salmon from marinade and pat topside only into cracked pepper to coat. Place fillets, pepper side up, on foil.

Bake on the top rack of the oven for approximately 7 minutes. (Syrup may cause fish to smoke when cooking, do not be alarmed.) Salmon can also be grilled directly over hot coals for about 3 minutes per side. Avoid overcooking the fillets. Serve immediately.

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I hope you have a great weekend filled with warm breezes, good food and fun.  Do you have any plans to cook and if so, what’s on the menu!?!
Thanks so much for stopping by!
Tricia

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1 Comment

  1. Sarah @ The Smart Kitchen

    I have plans to cook not only this weekend….but this whole week! Hooray for Spring Break.<br /><br />Of course, I have no idea of what I am actually going to make…but I never really do. It just sort of happens. :)<br /><br />I should probably mention that this recipe combines some of my favorite flavors for salmon in one! Love it.

    Reply