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Maple & Soy Salmon 2RECIPE

Serves 2

A CookTale

Last evening’s dinner was a lovely piece of wild organic Salmon, marinated for no more than 30 minutes in a simple mixture of Soy Sauce and Maple Syrup, with a side dish of pureed Butternut Squash. With a dinner like that an evening ends with one being satisfied, not satiated.


1 lb of Organic Wild Salmon (skin on, cut into two pieces)
1/3 cup of pure Maple Syrup
2 TB of Soy Sauce
1 Garlic Clove (finely minced)
1 tsp of Sea Salt & 1/2 tsp of Black Pepper
Pickled Ginger (optional)
1/2 TB of EVOO


1. Preheat the oven to 400 F.

2. In a small bowl, whisk together the Maple Syrup, Soy Sauce, Garlic, Salt & Pepper. Place the two pieces of Salmon in a shallow baking dish. Coat with the Soy, Maple Syrup mixture. Cover the dish & marinate for 30 minutes.

2. Add the excess Soy Maple mixture to a small sauce pan & reduce it until it coats a spoon. Be careful that it doesn’t boil over. As mine did!

3. Heat a non-stick pan to high, add the EVOO. Brush the reduced sauce onto the Salmon pieces, Then place them in the pan, skin side down & cook for a few minutes. Just long enough to crisp the skin.

4. Move the pan to the oven & bake the Salmon for 10 minutes. Do not overcook or you’ll dry out the Salmon.


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