I love this recipe as it is not overly sweet and yet the flavors blend and enhance the fish. Many recipes call for so much sweet and sour that I cannot enjoy the underlying protein. That is not a good recipe to me. I want to taste it all! If you have spent the money on a good fillet or fish, you need a recipe that works with your protein at hand, In this case, your fish. I gave you two options below for this one dish. Each tastes slightly different yet both are SO EASY!
- 8 6-oz. salmon fillets or salmon steaks
- 1 lemon, cut into wedges
- 4 teaspoons extra virgin olive oil
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- 2 tablespoons garlic powder
- ¾ teaspoon fine ground sea salt
- 1 tablespoon onion powder
- 1/8 teaspoon black pepper
- ¼ cup gluten-free soy sauce or Tamari
- ¼ to ½ cup grade-B maple syrup
- OPTIONAL: Black pepper corns (garnish)
- Rinse and dry your salmon fillets.
- Rub each with a lemon wedge.
- Brush 2 teaspoons pf oil on the flesh side of the salmon (to help seasoning adhere).
- In a bowl, mix the nutmeg, cinnamon, garlic powder, salt, onion powder and black pepper.
- Sprinkle each fillet with your homemade spice mix.
- Let sit covered in fridge for 1 hour.
- In a saucepan, mix together the soy sauce and maple syrup over medium heat until sauce is thick enough to coat the back of a spoon (about 7 to 10 minutes).
- At the same time, heat skillet and coat bottom with 2 teaspoons of oil.
- When oil is hot, place salmon in skillet, flesh side down, and cook over high heat for about 4 minutes or until brown.
- Flip over.
- Pour the sauce/marinade over the newly exposed sides of the fillets and cook another 4 minutes with the sauce on top. This will then cook like a glaze, slightly caramelizing the soy sauce and maple syrup.
- Remove and garnish with peppercorns and pour remaining “cooked” sauce over the fish, if you’d like.
- OPTIONAL: you can reserve the sauce/marinade and pour it on top of the fillets after they finish, if you’d like. This is a fun option to the above dish and will actually taste slightly different.
I do hope you enjoy both options. I love them served both ways.