Julia Turshen's Roasted Salmon with Maple + Soy
Roasted Salmon with Maple + Soy
Verdict: This is a simple & easy salmon in sticky sauce. The recipe calls for 10 to 15 minutes baking time, I think anything more than 10 minutes would be overcooked. The sauce can be used as a teriyaki sauce for chicken marinades. The presentation is so simple & plain because I am replicating it for the Food52 Cookbook Club, maybe that is why the recipe does not come with any picture. The next time I’m going to present it with some lettuce and try it with chicken!
- 2 tbsp maple syrup
- 2 tbsp soy sauce
- 2 tbsp extra-virgin olive oil
- 1 tbsp ginger, minced
- 1 (680g) salmon fillet, skin & bones removed
- 1 tsp black sesame seeds
- Preheat oven to 425F/220C. Line a baking tray with baking paper or foil.
- Cut the salmon fillet into 1-inch cubes and place them in a mixing bowl.
- Whisk maple syrup, soy sauce, olive oil and ginger together. Add the maple soy mixture to the salmon cubes and coat them evenly.
- Arrange the salmon pieces on the baking tray with gaps between. Roast the salmon until it is firm to the touch. You can check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it’s ready. I normally take 10 minutes for a 1-inch thick salmon. The recipe calls for 10 to 15 minutes.
- Plate the salmon pieces and sprinkle with sesame seeds.