Maple Soy Roasted Salmon
Chilean Salmon, one piece per serving.
- If frozen, defrost salmon pieces in a tub of cool water. This will take about 20-25 minutes.
- Prepare marinade in a plastic zip lock bag.
- Rinse salmon pieces under fresh running water. Pat dry with paper towels.
- Marinate at least 30 minutes with 45 to 60 minutes preferable.
- Preheat oven to 375 degrees.
- Line a shallow roasting pan or cookie sheet with aluminum foil.
- Drizzle some olive oil on the sheet. Remove salmon pieces and place on the pan or cookie sheet. Drizzle some more olive over the salmon pieces.
- Roast for 17 minutes.
I love salmon. But if you live in Oklahoma as I do, you tend to shy away from so-called “fresh” fish in the markets. I’ve been disappointed too many times so I stick with frozen fish. The quality of farm raised Chilean salmon is excellent. And before you crucify me for my salmon preferences, please follow the link and read a good article on the current state of affairs in the world of Chilean aquaculture. Chilean Salmon Farming’s Comeback | Wild Fish Conservation | Nancy Harmon Jenkins.
TIPS – The salmon pieces I buy are roughly one inch thick at the thickest part of the filet. If your salmon pieces are not as thick, adjust your roasting time downward accordingly. Rice or potatoes and a nice vegetable round out the meal. Salad works too. Maybe a nice freshly baked loaf of bread (purchased, of course). Prepare to be complimented.