Maple-Tamari Salmon
sticky, sweet, garlicky gift from the gods
This salmon comes close to replacing my ride or die. It blew me away. Hopefully it does for you too!
PREP/TOOLS:
I highly recommend using unbleached parchment paper to line the pan for an easy clean-up.
Serves 2.
INGREDIENTS:
2 fillets (~1 lb) of salmon — I like King as it is wild-caught and fatty/buttery
2-3 T low-sodium tamari—same as soy sauce just processed without wheat to be GF
2 T maple syrup
2 T avocado oil—extra virgin olive oil also works
1-2 garlic cloves minced, or 1/2 tsp garlic powder
pink salt, if needed to taste
STEPS:
Preheat oven to 425 degrees. Pat salmon dry.
In a parchment lined baking dish, add salmon fillets skin-side down. Drizzle marinade ingredients (tamari, maple syrup, avocado oil, and garlic) over the fillets. Massage with hands to equally distribute and coat the fish. Sprinkle a little extra salt if desired (just remember that the tamari is already quite salty).
If you want crisp skin, flip the fillets over to be skin-side up.
Put the salmon in the oven for 12-18 minutes, until skin is crisp and fillets are cooked to your liking. I check ~12 minutes, depending on the thickness of the fish and oven strength.
Remove from oven, and serve immediately. Enjoy!!!
