Maple-Cured Pepper-Crusted Salmon

by Karin Calloway
If you’re looking for an easy, elegant entrée, then Maple-Cured Pepper-Crusted Salmon fills the bill perfectly. The dish became a family favorite when a friend sampled a similar dish in a restaurant and asked me to come up with the recipe. The result is a simple salmon entrée that requires only four ingredients, yet delivers outstanding flavor.

The combination of the maple-soy marinade and the spicy black pepper are wonderful, but a few additions can be made for added flavor. First, a tablespoon or two of sherry makes this taste more like a traditional teriyaki, as does the addition of some grated fresh ginger or prepared ginger puree.

  • 1/2 cup maple syrup
  • 1/4 cup soy sauce
  • 6 6-ounce salmon fillets
  • 1/3 cup coarsely ground black pepper
Combine maple syrup and soy sauce in a shallow baking dish. Place salmon fillets skin-side up in the marinade, cover and chill overnight (or as little as four hours).

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Place pepper on a salad plate. Remove salmon from marinade and press top of each fillet into the pepper. Place on prepared baking sheet and roast 10 minutes per inch of thickness.

Makes 6 servings.
Maple-Cured Pepper-Crusted Salmon

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