When I first moved to Charleston nearly 5 years ago (omg I can’t believe its been that long), I used to eat fish quite often. That was during my phase when I had no idea how long to cook chicken and either cooked the hell out of it right off the bat, or didn’t cook it long enough which required me to put it back in the oven which resulted in cooking the hell out of it. I found cooking fish much much easier. Salmon had always been one of my favorite types of fish when prepared properly. I prefer it with a sauce that packs a lot of flavor…I don’t want to be overwhelmed with the flavor of the fish. I had found this recipe on All Recipes and hadn’t cooked it in quite a while. The only change I made this time was adding the 2 tablespoons of Panko on top. It absorbs some of the sauce and becomes deliciously caramelized on top and adds a nice bit of texture to this dish.
-1/4 cup maple syrup
-2 tablespoons soy sauce
-1/2 teaspoon garlic powder
-1/8 teaspoon ground black pepper
– 2 tablespoons Panko bread crumbs
-1 pound salmon
1. In a bowl, combine the syrup, soy sauce, garlic powder, and pepper. Add salmon and marinate in the fridge for 20 minutes.
2. Preheat oven to 400 degrees. Line a baking sheet with foil and spray lightly with cooking spray. Fold edges of foil up to create a pouch. Place salmon on foil and pour sauce over top. Sprinkle with the Panko and bake for 15 minutes, or until fully cooked.
Source: All Recipes