Ingredients
Scale
- ½ cup (120 ml) maple syrup
- ¼ cup (60 ml) reduced sodium soy sauce
- 3 garlic cloves, finely chopped
- ½ tsp grated ginger or 1/8 tsp ground ginger
- Salt and pepper to taste (if necessary)
- 2 salmon fillets, about 6 ounces each
- 1 tbsp cornstarch
- 1 tbsp water
- Sesame seeds to taste (optional)
Instructions
- In a small bowl, mix the first 5 ingredients to make the marinade. Even though the soy sauce adds a lot of flavor, you can add salt and pepper to taste if you think it’s necessary.
- Place the marinade in a resealable plastic bag and add the salmon. Refrigerate for 30 minutes.
- Pre-heat the oven at 400ºF (204ºC).
- Take the fillets out of the refrigerator, place them in a baking dish lined with non-stick aluminum foil and baste them with 1-2 tbsp of the marinade. (If you don’t have non-stick aluminum foil, you can use regular aluminum foil sprayed with a little bit of olive oil). Let them rest for 15-20 minutes.
- Bake the salmon for 10 minutes. Baste them again with 1-2 tbsp of the marinade and bake for 10 more minutes. If you want you can reduce the baking time until they are cooked to your liking.
- While the salmon is in the oven, simmer the marinade in a small saucepan for 5 minutes on low heat. Then, dissolve the cornstarch in the water and add it to the sauce. Keep simmering until it thickens.
- Serve the salmon with a little bit of sauce on top and sprinkle with the sesame seeds for garnishing.