Now that the Lenten season is upon us, we are always looking for a new way to go meatless on Fridays. Don’t get us wrong – we know fried fish is delicious, but we love having healthier (and more flavorful!) options.
Smoky Maple-Baked Salmon | Picky Palate
Browsing through one of the cookbooks Lindsey gave Cindy for Christmas, we found this super simple recipe and decided to give it a try. The result? A surprisingly flavorful salmon recipe that tasted a little sweet, tangy and smoky – just like the name says. Even Peter – who is not a salmon fan went back for seconds.
So much better than fried fish.
Another 5 ingredient recipe? We follow the KISS principle – Keep It Simple, Stupid.
Line a baking sheet with parchment paper and place the salmon on the baking sheet.
Mix together the salt, pepper and paprika. Season both sides of the salmon with the rub.
Brush the maple syrup over the tops of the fillets.
Bake the salmon for 12-15 minutes, until the fish flakes easily and is cooked through.
Here’s the recipe
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
3/4 teaspoon smoked paprika
4 salmon fillets (about 1 1/2 lbs-2 lbs.)
2 tablespoons pure maple syrup
Preheat oven to 450 and line a baking sheet with foil.
Add 3/4 teaspoon of the salt, 1/2 teaspoon of pepper, and the paprika to a small bowl and mix to combine. Season both sides of the salmon fillets with the rub and place on the baking sheet.
Brush the maple syrup over the tops of the fillets and bake for 12-15 minutes until the fish flakes easily with a fork and is cooked through.
Nom. nom. nom.