This is one of my favourite salmon dishes. It’s so easy and delicious, and there’s an added bonus that it looks and tastes a lot fancier than it really is. Unfortunately I don’t get to eat it very often, because my husband isn’t a big fan of anything that can breath underwater, and I don’t believe in cooking two separate dinners in the same evening. So I usually only get this sort of thing when he goes out of town. And then I eat ALL THE FISH!
This recipe is not reserved only for salmon, just so you know. It works quite well with any type of fish that you would like to substitute, in case you don’t have salmon on hand.
It’s a perfect blend of sweet and salty with just a zip of heat — if you’re very partial to heat it’s also really lovely to dip the fish in a sweet chili sauce on the side as well. My brand of choice is the Thai Kitchen Sweet Chili Sauce that you can find at Costco*.
Also, I should mention once again that I have the worst habit of failing to measure when I cook, especially recipes that I learned from my mother, growing up. The recipe isn’t written down, it’s just tucked up in my brain somewhere and I kind of just go on auto-pilot when I do them. Bear with me, and feel free to experiment with amounts.
So without further ado, the recipe:
Sweet Soy Salmon
Prep: 5 min Cook: 10-15 min
Makes: 2 servings
- 2 salmon fillet
- 2 tablespoons soy sauce or Braggs Liquid Aminos
- 1 tablespoon maple syrup
- 1/2 tsp cinnamon
- dash of cayenne pepper
Preheat oven to 450 degrees. Mix liquids and spices in a low baking dish to combine. Add salmon to dish, and turn to coat in the sauce. Place dish in the oven and bake for 10-15 minutes (Rule of thumb is 10 minutes per inch of thickness for the salmon fillets), or until fish flakes easily with a fork . Serve immediately.
This recipe is great with rice and some steamed veggies. It’s simple and fast. I hope you enjoy it. Leave us a comment in the section below if you have questions or suggestions!