EZ Salmon Fillet



Ingredients:
  • 10 tablespoons maple syrup 
  • 2 tablespoons soy sauce 
  • 3 tablespoon brown sugar
  • 2 tablespoon grated fresh ginger 
  • 1 tablespoon apple vinegar
  • 1 tablespoon water 
  • 4 salmon fillets 
  • 1 scallion, sliced thin (white part plus about 2-3 inches of the green) 1 tablespoon toasted sliced almonds (optional)


Directions: 
  1. In a small bowl whisk together the syrup through cornstarch solution until smooth. 
  2. Place the fillets skin-side-down in a shallow baking pan. 
  3. Pour the syrup mixture over the salmon.
  4. Bake 15-18 minutes at 450°F until the fish flakes easily; baste with glaze halfway through cooking. Sprinkle with scallion and almonds before serving.



Middle Fillet
This fillet is one of the thickest cuts at about a 2″ thickness, coming from the middle section of the fish. The best way to cook the thicker fillets is to use 400° as the set temperature and bake the fish for 18-20 minutes. If a lower heat is desired, season the fillet and wrap it in foil, sealing it tightly and bake at 350° for about 25-30 minutes.

Thin Fillet
Thin fillets are either closer to the tail or taken from a smaller fish. Usually a fillet of 1″ or less is considered thin. For a fillet that is about 1″ thickness, bake the fish at 400° for about 10-12 minutes. When using a foil wrap, the fillet should be baked at 375° for about 15-20 minutes.

Tail Fillet
The tail tip is the thinnest fillet and often the most tender. When seeking a cut of Salmon other than a steak, this will often be the best choice. Bake the tail at 415° for optimal results. This cut should be baked for a total of 12-15 minutes. When baking a tail wrapped in foil, use 375° as the heat setting and bake the fish for 20-22 minutes.

Salmon Steak
Steaks of course are much thicker than a fillet. For each 1″ of thickness, figure on 10 minutes of baking time. Steaks should be baked uncovered at exactly 400°.

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