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.
Baked Maple Salmon Is Like Fish Candy
Fish. That is about as close to vegetarian as it gets in this kitchen. I always tell myself it’s the healthiest of 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.
Twisted logic. I love it.
Why I Love Salmon
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 tastes like beef 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 overcook it. Let’s not do that.
How To Avoid Overcooked Salmon
Salmon is pretty forgiving, but you can overcook it. Truth be told, I think many people don’t enjoy salmon just because they are used to eating it way overcooked.
Then it does get dry and picks up a not-so palatable aftertaste. More mineral than fishy in my book, but not pleasant either way.
In fact, salmon is best-cooked medium-rare. Yes, you heard that correctly. Still a little pink on the inside. Well, most salmon is pink anyway, but I mean the darker pink rather than the lighter shade salmon becomes when cooked well done.
In Japanese cuisine, there is a style of cooking salmon or other fish referred to as “tataki”, where the fish is just lightly seared on the outside. The inside is still pretty raw. Now, you might want to heat it with a bit more heat, but no need to go overboard.
If you are eating the salmon for health reasons it is best NOT to obliterate those healthy fish oil fats with heat anyway.
Use Real Maple Syrup On Baked Salmon
Don’t get me started. There is a time and place for “maple-flavored” products, but not here. Use good quality real maple syrup. Yes, it makes a difference. Instead of eating sugar that tastes faintly like salmon, you get a nice piece of salmon enhanced by lightly sweet real maple syrup.
More Recipe Ideas For Salmon
- How to grill salmon
- Homemade Salmon Dumplings
- Quick Salmon Curry
- Whole 30 Approved Pan Seared Salmon with Creamy Leeks and Poached Egg
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Baked Maple Salmon
- Baking sheet
- 2-4 oz salmon
- 1 tablespoon Molsassas Bacon Spice Blend
- 2 tablespoon maple syrup use good quality pure maple syrup
- 1 tablespoon 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.