Salmon is the fish I always find myself returning to. This Maple Salmon has great texture and lacks that ‘fishy’ flavor. Baked, grilled, smoked, or broiled – you pretty much can’t screw salmon up. Unless you over cook it. Let’s not do that.
Fish. That about as close to vegetarian as it gets in this kitchen. I always tell myself it’s the healthiest of the proteins. My go to for when I really want to feel like I’m doing something good for myself. Then I go and roll it in maple syrup and tell myself those calories don’t count at all, you know, cuz the fish makes it healthy.
Fat kid logic. I love it.
Salmon is the fish I always find myself returning to. It’s got great texture and lacks that ‘fishy’ flavor (No seriously what the hell is ‘fishy flavor’? Seriously, don’t like that taste – don’t eat fish? My god, I hate when my burger taste like cow too…Said no one ever). Bake it, grill it, smoke it (promise that’s coming), or broil it – you pretty much can’t screw salmon up. Unless you over cook it. Let’s not do that.
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- 2-4 4oz salmon portions
- 1 tbsp Molasses Bacon Seasoning
- 2 tbsp good quality pure maple syrup
- 1 tbsp butter
- 2 cups frozen corn
- salt and pepper
- Preheat oven to 425 degrees F. Line a baking sheet with aluminium foil and spray with non stick cooking spray.
- Place salmon on the baking sheet and sprinkle with seasoning. Rub into both sides of the fish.
- Spread syrup over top.
- Bake for 18-20 minutes, until salmon flakes easily with fork.
- Meanwhile preheat a medium skillet over medium-high heat.
- Add the butter and swirl around the pan.
- Add the corn and cook until heated through. Season with salt and pepper as needed.
- Serve salmon over corn.