This is the way you want to prepare your fish when you have access to really fresh salmon. I used wild and it was really good. I only go shopping at our local meat and seafood market on the days they get deliveries to ensure I get the freshest fish possible. Fresh fish should never smell fishy. If it does, don't eat it. I don't ever buy seafood at the grocery store, although we don't have a whole foods or Trader Joe's or I might. I'm particular with where my fish comes from. It if tastes fishy in the least, it's hard for me to eat.
This marinade is delicious and subtle. It highlights the salmon and showcases it's delicate flavor rather than masking it. I got this recipe from a People magazine special publication which features different celebrities favorite recipes. They called it "cooking with the stars". This recipe is Michael Buble's which is another reason to make it. He's such a cutie, isn't he? His father was a commercial salmon fisherman and so was his grandfather so he is particular about how his fish is prepared. For wild salmon, this is how he makes it. He's insists "the simpler, the better". Indeed. He sold me.
Maple-Soy Wild Salmon
adapted from People "Cooking With The Stars" from Michael Buble
3 tablespoons maple syrup
2 tablespoons soy sauce
1 tablespoon freshly grated ginger
1-2 1/2 to 3 lbs. wild salmon fillet, skin on
Lemon slices for garnishing and squeezing
Combine maple syrup, spy sauce and ginger in a small bowl. Place salmon in a baking dish and pour marinade over fish. Turn the fillet over so that the meat side of the fish is in the marinade.. Cover and refrigerate 2-4 hours. Preheat grill or grill pan over medium high heat or preheat your oven to 375 degrees.
If grilling, remove fish from the dish and place on a sheet of aluminum foil.. Place salmon, foil side down, on a grill and cover loosely with another piece of foil. Grill until salmon is flaky and center is cooked to medium, about 20 minutes.
If baking, flip salmon back over in the dish so that it is now skin side down and place in the oven. Bake at 375 for 20-25 minutes until flaky. My oven takes the full 25 minutes, sometimes a little longer.
Remove fish and using a large spatula, move salmon onto a platter and discard skin if desired. Serve with lemon wedges.
I served this salmon with sweet and spicy sweet potato wedges and a simple butter leaf salad with a shiitake sesame vinaigrette. To make the potato wedges, peel and cut 3 small sweet potatoes into 1/2' thick wedges. In a bowl whisk together: 2 tablespoons pure maple syrup, 2 tablespoons Dijon mustard, 2 tablespoons olive oil, 1/4 teaspoon hot pepper flakes, 1 teaspoon salt, 1 teaspoon chili powder, 1/2 teaspoon oregano and 1/2 teaspoon cinnamon. Toss and spread out on a cookie sheet. Sprinkle wedges with a little more oil and chili powder for color. Roast at 425 degrees for 20 minutes, then toss and roast for another 15 minutes until done.