About the Recipe
This succulent and sweet healthy dinner will be ready in no time! Cooking time varies depending on the fillet thickness and temperature preference.
2 tablespoons reduced-sodium soy sauce
2 tablespoons maple syrup
2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1 teaspoon sesame seed oil (optional)
4 salmon fillets (6 ounces each)
This salmon bakes at 425°F, which makes for tender, buttery fillets that cook quickly.
Even thicker fillets don’t take long: you’ll want to aim for four to six minutes per half-inch of thickness. Since most fillets are about one inch thick in the thickest part, start checking around seven minutes, keeping in mind the general guidelines if you have a temperature preference for your salmon:
Rare: cook for about 7 minutes.
Medium rare: cook for about 9 minutes.
Medium: cook for about 11 minutes.
Medium well/well: cook for about 13 minutes and above.
Alternatively, you can also check the doneness of your salmon with a fork - when the salmon flakes easily, it’s ready!
Preheat an oven to 425 degrees. Pat fillets dry with a paper towel.
To prepare the glaze, mix the first 5 ingredients.
Place the salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Slather the tops of the fillets with soy maple glaze, reserving some of the glaze for additional basting or serving. Slide them into the top half of your oven. Roast for desired time or until fish just begins to flake easily with a fork. Brush with remaining glaze before serving.