Confession: Our family hardly ever eats fish. I cook it once every few years or so and that’s about it. There are a few reasons for this. First, Nate does not like fish, which is shocking since he comes from a long line of seafood-loving New Englanders. The second reason is I just don’t know the best ways to prepare seafood since I never do it. Practice makes perfect and there just isn’t any practice going on in my kitchen!
The Salmon Council reached out to me recently about doing a salmon recipe in support of American Heart Month (which is right now!) and I thought it would be a good opportunity to get some fish going on in our house. The American Heart Association (AHA) recommends eating fish because it’s a good source of protein and high in omega-3 fatty acids. Salmon is at the top of their fish list and the AHA recommends eating two servings of heart-healthy fish TWICE A WEEK, which can reduce your risk of dying from a heart attack by up to one-third. I guess my twice a decade isn’t quite up to snuff!
I decided it would be fun to throw together a simple and delicious salmon recipe, in the hopes that my kids would go for it. As I was making dinner last night, Cate walked in and asked what we were having. I told her salmon, to which she replied, “I don’t like fish.” I asked her, “Well, what fish have you had?” She didn’t have an answer, so she said she would give it a try and as soon as the salmon came out of the oven, she asked for a bite. She was immediately converted. In fact she had three servings for dinner and exclaimed that it was “AWESOME.” She also said that the “salmon people” would be happy with my blog post because I could tell everyone kids love it. It was super, duper, crazy cute. She also asked if we can have salmon more often. Success! Anna wasn’t quite as enthusiastic, but she did like dinner and cleared her plate no problem! Nate is still on the fence – he said the recipe is good, but…you know, fish. But he promised he would never voice those opinions out loud in front of the kids since they like are really liking fish and it’s so healthy!
This recipe is so incredibly simple it’s surprising. Even if you’ve never cooked fish before you’ll have success! The leftovers were pretty good, but honestly, when the salmon is fresh out of the oven it is IRRESISTIBLE. So flavorful and moist with great texture, Cate and I were swooning!
Also, Cate told me I should take a picture of she and Anna enjoying their salmon. I obliged. How could I not?
In celebration of American Heart Month, the Salmon Council is giving away a fun salmon starter package! One randomly-selected winner will receive a $30 Visa gift card (to get your salmon!), a Hooked on Salmon Thermo-tote, and 1 pack of Weber Firespice cedar planks (visit Weber.com for recipes and tips including this step-by-step guide for perfect salmon planking). Here’s how to enter the giveaway! (Comments must be posted by Midnight PT on Tuesday 2/25. Winner must have a U.S. address.) Leave a comment on this post – any comment! Easy peasy! Bonus entry: Leave an additional comment with your favorite salmon recipe (either share the recipe or a link!) Bonus entry: Follow The Salmon Council on Facebook! (leave a separate comment indicating you’ve done so) Bonus entry: Follow This Week for Dinner on Facebook! (leave a separate comment indicating you’ve done so)
The giveaway winner was comment #77, Natahsa P. Congratulations, Natasha!
Without further ado, the super easy, even more scrumptious recipe for Maple Soy Glazed Salmon!
- ~2 pounds salmon fillet
- ½ cup pure maple syrup
- 3 tablespoons soy sauce
- 1 fresh garlic clove, pressed through a garlic press
- ⅛ teaspoon cayenne pepper
- salt and pepper
- Preheat oven to 500ºF.
- Place your salmon fillet on a parchment paper-lined cookie sheet or directly in a casserole dish, either whole or cut into pieces. Sprinkle both sides of the salmon evenly with salt (kosher preferred) and pepper.
- Place salmon in oven and cook for 5 minutes. During that 5 minutes, whisk together the maple syrup, soy sauce, garlic and cayenne pepper. At the 5-minute mark, remove the salmon and brush with about half of the glaze. Return to the oven and cook for 5 more minutes, until fish starts to flake and has changed color throughout. Microwave remainder of the glaze for 30 seconds on high while salmon finishes cooking.
I photographed the salmon the night we had it for dinner but ended up reshooting it the next day, because spinach is prettier than carrots. HOWEVER…I have to share one of the original photos because you get such a good sense of the texture of the salmon from it. Just look at that gorgeous fish!
This post was sponsored by The Salmon Council. As always, all opinions are my own.