Hi - this is Starflower and I submitted this recipe. Just wanted to let you know...you never marinate fish for more than 30 minutes! It is not like meat. Per professional chefs.
oh my!!! this has got to be one of the yummiest things i've cooked lately! i used organic DARK maple syrup.. natural soy sauce (tamrari) and made it in tin foil.. placed in a glass pie plate... opened during last 5 min or so and broiled it.. also drained off sauce.. reduced it in a small saucepan.. added a tiny bit of cornstarch, whisked it and poured over salmon on warmed dinner plates. Made carrots baked in the oven with a bit of butter and cinnamon and a cranberry wild/brown rice pilaf. :) i'd say this is one my fav meals in a long time.. thank you soooo much. i didnt use garlic salt.. i used 2 cloves of garlic and added a bit of ground sea salt... and freshly ground pepper. :):) sooo good.. will make for company for sure! :)
The recipe was pretty good as is. I would specify that cooking salmon is not as simple as placing in oven for x amount of time. You should cook salmon based on thickness. Bake uncovered in a preheated 450°F oven for 4-6 minutes for each .5 inch of thickness. As others have stated, you shouldn't marinade fish for any longer than 30 minutes. If you want the flavor to really soak in, marinade in tin foil to keep the marinade on the filet. Great recipe idea and some great alternative ideas!!
One of my favorites with this small variation. I bake in foil for 15 minutes and then break open the foil under the broiler for the last 4-5 minutes. This makes for a dryer crisper outer crust that our family likes.
This is a great recipe with one change. Add fresh ginger... I use about a tablespoon, or a little more/less to taste. I also don't add garlic salt. The soy sauce is enough to add plenty of salty taste and sodium. To marinade this, I just place the glaze in a shallow dish and lay the salmon in it, skin up. This works perfectly. This is FABULOUS
I have made this once. My family REALLY liked it, especially me because it was easy. The only thing I did different was instead of using a shallow baking dish I placed the salmon on foil, poured on the sauce and wrapped it up so that there would be maximum sauce on salmon coverage. I let it sit for 30 minutes as recommended and baked for about 25 to 30 minutes. No leftovers to store, no clean up and great fish...5 stars. Good Luck!
************ Mondo- beyond extra stars!!!! This is the best way to do salmon- EVER! In a restaurant or at home. YUM!!!!!!!!!!! I followed the recipe exactly- and added a tablespoon of horseradish. (I knew it would be too sweet for us- we're spicy people here!) This recipe is awesome and delish! I cooked my salmon for 20 minutes and took the foil off for the last 5, spooned some of the sauce over the top after it came out and it was PHENOMENAL!!!!!!! Rock my socks good! Thanks so much for this recipe! It is great! UPDATE- made this again with thicker cuts of salmon and had to cook longer - maybe 40 mins. The cooking time really seems to vary depending on the thickness of the fish.
I make this recipe exactly as is and I absolutely love it. If I lived on a farm and this recipe was a pig I'd want to keep it as a pet and give it only the finest table scraps. I'd probably name it Oinker, or maybe Oinkr in a pathetic attempt to seem trendy. I would keep trying to give it a collar (that would be so adorable!) but it would always find a way to get the collar off. It would get along famously with the dog. I would post an obscene amount of videos on youtube of the two of them interacting. Its family would still be brutally slaughtered but pigs aren't too bright so I don't think it would care or even notice.
Even though my husband doesn't often enjoy "sweet" meat, he likes this one. I purchased frozen salmon and made up the marinade as the salmon was thawing. The changes I made: I don't like to use garlic salt so I decided to omit it. I used light maple syrup so I added a tablespoon of dark brown sugar (which oddly added a nice sweet hint of molasses). I minced up a two small cloves of garlic and added some extra garlic powder on top. I double layered a sheet of aluminum foil and set the mostly thawed pieces of salmon in with the mixture. I folded up the foil into a bag and set everything into a baking dish and turned the bag occationally while the salmon finished defrosting. While in the oven I flipped the bag over twice more and then at the end I opened the bag and broiled the top of the salmon for just about 3 minutes so the sugars could carmelize a little. *My filets were about 1 1/2 to 1 3/4 inches thick so I could beef up the flavor... maybe if yours are thinner you might add a little less, use your judgement.
This was an interesting salmon recipe. The maple syrup is very nice for the taste buds, though personally, I'd use a little less syrup. (I used the real deal organic maple syrup, though, so perhaps the taste was a little stronger?) Anyway, the problem I have with this recipe is the contrasting tastes. Although syrup sounds fascinating when pairied with garlic and pepper and soy, the flavors seem at odds and even compete with each other. Especially the garlic. It's just not a pleasant complement, aaccording to my family's preferences. In fact, I'd say the whole recipe competes too much with the natural taste of salmon. So, if you're a traditional fan, and love salmon + lemon/lime/etc, you might want to stick to that. However, if you love sweets and don't mind heavy unusual- tasting dishes, this might be the recipe for you.
