Jason's Sweet & Spicy Caramelized Salmon
As if in-season, bright, beautiful wild salmon isn't delectable enough, adding maple syrup and a bit of spice makes it taste like candy! (Better in my opinion :) This recipe is great because the sugar crystallizes while baking giving it a great crunchy texture without overcooking.
1# wild salmon
1/4 cup 100% pure Grade B maple syrup
1/4 cup liquid aminos
2-3 cloves garlic, minced
1/2 tsp red chili pepper flakes
1) In a 9x9 glass or ceramic baking pan, combine all ingredients and lay salmon fillets, flesh-down in the marinade. Refrigerate for 2 hours maximum. (Any longer and the acids begin to break down the flesh).
2) Preheat oven to 350F and transfer fish to a clean baking dish or sheet, flesh-side up. Bake 10 minutes for every 1" thickness of fish. Fish is ready when it 'bounces back' when pressed with finger or begins to flake.
3) Meanwhile, in a small saute pan, reduce left-over salmon marinade to a thick sauce. (Make sure sauce comes to a boil for at least 30 seconds for food-safe sauce - if you are at all immunocompromised, skip this step).
Time-Saver Tool Tips
-Use a microplane to quickly grate garlic
-Measure out the aminos before the maple syrup in the same 1/4 cup. The maple syrup slide right out!
-Bragg's Liquid Aminos are a GMO-free alternative to traditional soy sauce, however is still derived from soy
-If you avoid soy, you can use Coconut Aminos
-For a smoky, "just-off-the-grill" flavor, add 1 tsp smoked paprika or 1/4 tsp liquid smoke concentrate to the marinade.
Make extra salmon and enjoy cold atop a salad the next day! (Shown here with jicama, bean sprouts, multi-colored carrots, cherry tomatoes and spinach).