This simple recipe from Hans Haveman of H & H Fresh Fish Company highlights the clean, rich flavor of wild salmon with a perfectly balanced maple-soy glaze. The marinade infuses the fish with a sweet-salty depth, while a touch of cayenne adds gentle heat. Quick to prepare and deeply satisfying, this dish is just as delicious broiled indoors as it is grilled outdoors — a true showcase of high-quality local seafood.
INGREDIENTS:
1 lb. wild salmon
1/2 cup soy sauce
1/4 cup maple syrup
Cayenne pepper, to taste
Freshly ground black pepper, to taste
Sesame seeds or sliced green onion tops, for garnish (optional)
METHOD:
In a shallow dish or bowl, whisk together the soy sauce and maple syrup.
Place the salmon, skin side down, in the marinade. Cover and refrigerate for 1 hour, or overnight for deeper flavor. Turn once if possible to coat evenly.
Set oven rack about 6 inches from the heat source and preheat the broiler. Line a broiler pan or baking sheet with foil and lightly coat with nonstick spray or oil.
Remove salmon from the marinade and place skin side down on the prepared pan. Discard remaining marinade. Sprinkle the fillet generously with cayenne and black pepper.
Broil 7–10 minutes, depending on thickness, until the salmon flakes easily with a fork in the thickest part and the glaze is caramelized and glossy.
Transfer salmon to a serving platter and garnish with sesame seeds or sliced green onions, if desired.
VARIATION:
Grill salmon, skin side down, over medium-high heat for 10–12 minutes, or until just cooked through.
SERVING SUGGESTIONS:
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Serve with steamed jasmine rice, sautéed bok choy, or a simple cucumber salad.
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Pair with grilled asparagus or roasted sweet potatoes for a balanced meal.
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Add a splash of lime juice or sprinkle of toasted sesame seeds before serving for brightness.
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Enjoy with a crisp Sauvignon Blanc or light Japanese lager.
SOURCE: Hans Haveman of H & H Fresh Fish
