Heat your oven to 190°C. In a shallow dish or resealable bag, whisk together the maple syrup, orange juice, soy sauce, minced onion, and crushed garlic.
Add the salmon fillets and turn to coat thoroughly. Let them rest in this sweet-salt bath for 30 minutes at room temperature, or longer in the refrigerator if the afternoon allows.
Transfer everything to a rimmed baking tray, arranging the salmon in a single layer with all the marinade pooled around.
Roast for 10 to 12 minutes, until the fish flakes cleanly and the maple has caramelized to a proper amber glaze. (The fish should feel firm but give slightly when pressed - like the first ice on Tjörnin in November.)
This works equally well with Arctic char, though salmon from the Westman Islands is what I prefer when my cousin brings it south.
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