Baked Salmon With A Twist

INGREDIENTS

2 lb piece of salmon

¼ cup maple syrup

1 tablespoons honey

½ cup light soy sauce 

Mix and set aside

 ½ tsp kosher salt

 ½  tsp black pepper

1 tablespoons fresh rosemary (finely chopped)

4 garlic cloves - crushed with a mortar and pestle to a paste

4 oz butter softened

1 teaspoon olive oil + ½

1 tablespoon capers

Sprinkle with paprika

Juice from 1 lemon

DIRECTIONS

Wash salmon under cold running water.  Pat dry with paper towels.

Mix together  butter, kosher salt, black pepper, rosemary and garlic. Make several slits all over salmon.  Slightly warm the rosemary and garlic mixture so it  spreads easily.  Massage some of the mixture into the slits and spread the balance on top of the salmon.  Season the baking dish with a little kosher salt, black pepper and ½  tsp olive oil.   Rub in a circular motion to cover the entire baking dish.  Place the salmon skin side down on the baking dish, add capers and drizzle remaining teaspoon of olive oil over the salmon.

Next -- prick salmon all over with a small toothpick then---- slowly pour on the maple syrup and soy sauce mixture a little at a time.  It is not necessary to use all of the liquid. Add paprika and capers.   Refrigerate for 20 minutes or overnight.

Bake at 375 degrees for 15 minutes. Remove from the oven and squeeze lemon juice over salmon. Baste with cooking liquid. Return to the oven for an additional 5 minutes.  Final step: Broil for 45 seconds.  That’s how simple it is.  Done and finished!