Pepper-Crusted Maple-Glazed Salmon
Vicki Butts (lazyme)
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- 3/4 c
- real maple syrup
- 1/4 c
- soy sauce
- 4 6-oz
- salmon fillets, skin removed
- 1/4 c
- coarsely ground black pepper
- 1/2 tsp
- peanut oil or vegetable oil
1In a zip lock bag or small deep bowl, mix maple syrup and soy sauce. Arrange fillets so that marinade completely covers the fish.
2Marinate in the fridge a minimum of 4 hours or up to 24 hours.
3Preheat oven to 500F.
4Rub oil on aluminum foil sheet.
5Place cracked pepper on a small plate. Remove salmon from marinade and pat top side only into cracked pepper to coat.
6Place fillets, pepper side up, on foil.
7Bake until salmon is done or grill directly over hot coals for a few minutes each side.