Pepper-crusted Maple-glazed Salmon
3/4 cup maple syrup
1/4 cup soy sauce
4 (6-oz) salmon fillets, skin removed)
1/4 cup coarsely ground black pepper
1/2 teaspoon peanut (or other vegetable) oil, or a spritz of oil spray
In a small deep bowl, or a plastic bag, mix maple syrup and soy sauce. Arrange fillets so that marinade completely covers fish. Marinate in a refrigerator for as long as possible (a minimum of 4 hours, but ideally 24 to do it justice). Turn salmon every few hours.
Preheat oven to 500 degrees F.
Rub oil on a 10 x 10-inch sheet of aluminum foil. Place pepper on a small plate. Remove salmon from marinade and pat topside only into cracked pepper to coat. Place fillets, pepper side up, on foil
Bake on top rack of oven for 7 minutes. (Syrup may cause fish to smoke when cooking – don’t be alarmed.) Salmon can also be grilled directly over hot coals for about 3 minutes per side. Don’t even think about using a microwave. Avoid overcooking the flets. Salmon is best when the color has turned to a pale pink, but the fish is still moist throughout. Serve immediately on warmed plates
I HAVE MADE THIS ON THE BBQ TOO.