Way back in the day, Matt and I shared a summer apartment in college. It was the first time we had our own kitchen, and we had no clue how to cook.
One time we put bell peppers, chicken and potatoes in a skillet and let them all cook together. You can imagine how done the chicken and peppers were by the time the potatoes didn’t crunch in the middle! Another time we put raw jalapeno (with seeds!) inside of cheese quesadillas thinking they would “cook” in the oven. You can imagine the tears that flowed during that dinner.
We also tried cilantro for the first time as a cooking herb and made a homemade salsa that was pretty good. I also made my first strawberry pie from you-pick strawberries that I need to make again!
MY OTHER RECIPES
We wrote any recipe that we liked in this book:
As well as food memorabilia like this label from the first bottle of wine my dad gave me at my 21st birthday!
This salmon recipe was one of our hits. No surprise because it’s sooooo simple. We couldn’t believe we had made something delicious and repeated the dish all summer long.
I thawed out my fish the night before and waited until naptime to put the marinade together. Then I just had to bake it off at dinnertime. The oven is a hands-free lifesaver.
Maple, soy sauce and garlic are your only ingredients, so make sure you use high quality maple.
Our friends Seamane and Rob gave us this delightful maple for Christmas. It’s so thick you would think butter was involved.
I use Garlic Gold crunchies because I love the roasted flavor they bring to the table, but you can absolutely just use minced raw garlic (that’s what the original recipe called for)
My marinade went in for a few hours –
After some playtime in the oven, here ya go! That white is the delicious fat oozing from the salmon* {I stand corrected – it’s apparently protein!}
*That description will either gross you out or make you salivate based on your affinity for fish! {Hint – I’m salivating}
We served the salmon over summertime salads and cornbread
Maple Baked Salmon
Prep
Cook
Total
Yield 2-4 Servings
This is the easiest salmon recipe ever. Simply coat in maple, soy and garlic, let marinate for a bit and then bake. It’s flaky and juicy and full of flavor. Good enough for company!
Ingredients
- 1 pound of salmon
- 2 tbsp maple syrup
- 1 tbsp soy sauce
- 1 tsp minced garlic
- 1/8 tsp black pepper
Instructions
- Mix marinade ingredients in a bowl.
- Place salmon in a baking dish and pour marinade over top.
- Marinate for min 30 minutes, max all day! Flip once halfway through if you can.
- Preheat oven to 400* and bake salmon for 20 minutes, or until flakes with a fork.
What was the first recipe you loved?
Hmm sweet and savory dishes don’t usually appeal to me, but I love salmon. Also, I think that white stuff is actually protein.
The first real meal I ever made was in college for my boyfriend (now husband). It’s fettuccine with roasted asparagus, garlic, prosciutto, and olive oil. It remains a favorite of ours to this day!
The recipe looks delicious, and Matt looks just a little drunk in that photo. 😉
I love how simple and versatile this recipe is! I feel like you could sub out the different ingredients depending on what you have on hand (like honey for maple, cod for salmon, or coconut aminos for soy). Loads of possibilities! 🙂
Love your blog! This is a great summer recipe, too. But Wolf River Farms maple syrup is from Maine! Delicious product, family-run business, and a favorite in our house!
Oh man, my bad!
Yum! My husband would love that.
I love how Mazen is in the monitor next to your cookbook from your pre-marriage apartment! Life is so full circle 🙂
That is SOOO getting made! I had some salmon in the freezer I need to use up and this is perfect!
Man the food faux pas brought back memories. The first time I tried to make mashed potatoes on my own when I was 8, I threw the potatoes in the pot whole and they were a starchy raw mess. My dad and his wife and stepson were nice enough to eat them and be polite about it. Thankfully I’ve come a long way! 😉
What a cute idea! First recipe I loved was a stuffed croissant I would make every weekend and still do!
I love a good salmon dish. I wonder if a little bourbon added to the marinade would be good?
Heck yeah!
Sounds awesome, I love salmon. Ok so where can a good quality maple be found, say around charlotte, nc? lol any suggestions for store bought maple?
Make a Canadian friend and have them post some to you!
We have the best maple syrup!
Aww that pic of you guys is so cute. I love flashback photos.
I called Mom quite a lot for her recipes and would write them on the back of envelopes. I have tons of little bits of paper with random ingredients all over. 🙂 We love making nut-crusted chicken. Super easy; really tasty.
I love this recipe! My bf and I have been meaning to try to cook salmon but get nervous at some of the more complicated recipes out there. This one looks super easy and we already have all the marinade ingredients- thanks for the idea!!
I don’t eat fish, but gosh…this delicious looking slab of salmon smothered in maple syrup is indeed making me salivate! (Incredible photos!!)
I actually laughed out loud when I read about your chicken, pepper and potato dish. I have been cooking since I was young and experimenting with flavors. I remember one time I put pickles and whip cream together to see what the flavor combination would do… perhaps if you’re pregnant give it it a try, if not stay away!
The ‘white stuff’ is albumin, a protein that is pushed out of the muscle fibers of the salmon as it cooks. A large presence of albumin usually means salmon is overcooked 😉
Huh I never realized. Always thought it was fat. Albumin sounds even less appetizing!
I was thinking the same thing. 20 minutes at 400 may be too long and hot for your size filets. Maybe try lowering the temp to 375, and then checking your fish at 10 minutes. Filets that size should take around 15 minutes.
Yumm! My mom has a similar recipe and the salty-sweety from the soy sauce and the maple syrup is TOO DIE FOR!
This is the most simple recipe and sounds delicious! More simple recipes like this please!
I love salmon and that description STILL grossed me out a little, haha!
Can you tell that the salmon used to be frozen? I’ve only ever used fresh salmon and was just wondering if there was a noticeable difference.
Maybe just a little?
That salmon looks incredible! Anything with a maple flavor…count me in. I am definitely going to have to give this recipe a try. It could marinate all day while I’m working and then when I get home I’d have an incredible salad topper in just a few minutes! Thanks for sharing.
P.S. That picture of you and Matt is adorable. Young love!
Oh my gosh, that picture and story…too cute!
Nice post! Beautiful photos as always 🙂
I made this over the weekend! Used brown sugar instead of maple syrup. So delicious.
I’ve never made salmon before (actually I’ve only cooked meat about 2x since my husband’s vegetarian) and will definitely try this when on vacation with my family next month!
I love this idea for a “cookbook” or “Recipe Book” that you write together. My boyfriend and I have been living together since January, I want to start this! Also, that salmon looks so simple and delicious! I’ll be making it soon.
I remember being first married and having to call my mom to know how long to boil an egg. What I’d never done it before 🙂 The first recipe we both loved was chicken wings done on the grill with a little olive oil and old bay seasoning. So simple and yet so wonderful.
That salmon looks SO good. And I’m glad you used frozen salmon. I can’t afford to buy it fresh, but I’ve always been a bit nervous about trying frozen. I love the cook book idea! I live with my boyfriend and every time we make something good, I Pin it! But books are so much more personal. I think I sense a craft project coming on…
Great throw back picture! Salmon looks delicious, too!
Love this recipe! I usually marinate my salmon in teriyaki sauce (which gives it a similar sweet flavor), and this recipe seems like a great alternative to try. Can’t wait!
Great recipe Kath! I am a little confused about whether the black pepper is still part of the recipe. I don’t think it was mentioned in the body of the blog…..
It’s just to taste
Cute post! Love that you guys kept track of the recipes your tried as you were just figuring things out. And sooo sweet that your dad got you a bottle of wine for your 21st! Mine took me out for a beer, haha.
Just a tip on the salmon dish. I come from a fishing family and loooove salmon and we’ve been trying different recipes for years! That white ooze is albumin and when you see that much of it, it means the fish is overcooking. I would try a lower temp and shorter cooking time and you should see a real difference in texture and a lot less albumin! Here’s a quick link from a blog I like talking about it: http://www.thekitchn.com/cooking-salmon-tips-for-minimizing-that-weird-white-stuff-182388.
Another great salmon recipe is to make a rub out of a lot of paprika and black pepper with a little cayenne and kosher salt. Yum!
Sorry! Just saw other people talked about the albumin!
I love your recipe! This looks so amazing. We just bought Fresh Wild Sockeye Salmon yesterday at the store- I was SO excited when I saw your recipe! What sides do you recommend serving with salmon? I always hear about asparagus, but what other foods complement salmon?
Any green veggie – broccoli, zucchini, a salad. I like to serve it with potatoes too – either roasted white or sweet potato fries.
I make rice, cooked with chicken broth to which I add a touch of nutmeg and cinnamon.
Delicious!
Looks yummy! I cant believe all these years I have assumed that the white stuff was fat! I always left it on there thinking it was the healthy fat and I didn’t want to scrape it off. Now I know I was just overcooking the fish haha! (I already knew that anyways, but I would rather over than undercook!)
Hi Kath! I’m wondering… ahem, if it was Matt that corrected you? He’s such smartypants! 🙂 Thanks for this recipe. I always thought I loved all fish and LOVE smoked salmon but am having a hard time liking my attempt at cooking it fresh? I have some in the freezer now, so I’m going to try this sweet/savory style of yours and hope that it is just me not preparing the fish as well as I should. Thanks! Enjoy! 🙂 🙂
Ha nope!
I love that salmon recipe–it never disappoints! It’s hard to pick a first favorite recipe, but the Taste of Home Summer Garden Couscous recipe I make every chance I get. It is always a crowd pleaser.
Hi Kath! Looks delicious. I usually buy fresh salmon but I see that you used frozen. This is probably a dumb question, but how long did you thaw it before marinating? I assume you need it thawed but I’m always afraid fish will go bad. Thanks!
I almost always thaw my fish/meats the night before I need them overnight in the fridge
Such a cute picture of the two of you! 🙂 This salmon looks so good. Unfortunately, my husband hates salmon so I can never really make it for dinner. A good thing though is that my mom likes it. So maybe I’ll try the recipe for my mom and I 🙂
That’s a hard question to answer! But I think the first recipe I loved that I made, was a ribollita type soup that was a hearty, clean the veggies out of the fridge type soup brimming with rosemary. You could make it with anything you had on hand, and it always turned out yummy.
The salmon looks fantastic by the way!
I’m still learning in my cooking classes, but one thing we were taught about marinades was to never marinate salmon (or other “smaller” fish) for more than 30 minutes when dealing with acidic marinades (i.e., soy sauce).
http://bbq.about.com/od/fishandseafood/a/Marinating-Fish-And-Seafood.htm
It can do funky things do the texture (it essentially starts to cook it as it breaks down) and make the overall flavor turn out other than it’s supposed to (and not usually the good way).
One thing you can try next time is to not marinate it at all, but heat the mixture over low heat in a sauce pan (even add a little flour or cornstarch to thicken it up a bit) and brush it on right before you put in the oven. Add another layer or two as it cooks. The general rule for salmon (at 400 degrees) is about 10 minutes for every inch of thickness, give or take (depending on oven variation).
Glad I read through the comments. I was going to say the same thing. I took a cooking basics class through our town’s adult education program and we did one evening of fish. We learned about albumin, correct cooking times, and what kinds of fish are better marinated versus just having a rub or a glaze brushed on.
Actually after typing this Kath have you ever thought of taking a cooking 101 type class? I did it with my husband who was always nervous to cook. Even though I’ve been cooking forever it was so fun to hone those fundamentals. Plus at the end you get to eat what you cook!
Such a cute memory! When my now husband and I first moved in together (into a tiny, gross, college apartment with other roommates) we had absolutely no idea how to cook either. We did a lot of frozen pizza, rice, and other nonsense like that. Then one night, we decided to branch out and try a spicy garlic lemon shrimp recipe we found, we realized that we actually knew how to cook! I didn’t know that I knew how to cook and he didn’t know he knew how to cook either and of course neither of us knew that the other knew how to cook! Surprise! The shrimp was amazing- it was like we were both naturals! And we never looked back!
Looks like a beautiful meal! The first recipe I ever loved was my mom’s “Friendship Soup,” which is more or less one big vegetable soup, but something about it always felt so special. I still smile when I think of it.
This is such a cute post! Brought me right back to my early cooking days in college and right after with my now-husband. And that salmon looks delicious! I make a similar dish and it’s a house favorite.
Looks really good! My first recipe I loved was actually a raw apple pie filling.. I always enjoyed making food when I was little however most of it didn’t actually taste good. Hit across raw apple pie filling when I was 9 and called it “Apple Shlop”. Yup, shlop just like in “All the things you can think.”
Flashback to the past!!
This actually sounds very similar to a chicken recipe a friend sent me several years ago. I’ll need to dig that one up as well as give your salmon version a try! Thanks for sharing!
Love this marinade recipe- it has been a standbye for me with salmon for years; along with my butter/olive oil lemon recipe. Curious as to why you say the recipe is “By” you when it has been all over the Internet for years. I don’t see a variation in yours versus the easily googled maple salmon recipe.
Just curious. I noticed a lot of food bloggers (Smitten Kitchen is a fave) will post a recipe and say it’s a variation of the originally sourced and cited recipe with absolute minimal changes. I guess it’s an acceptable practice? I know how rightfully outraged ppl get when images are taken without permission. As I said, I’m curious as to the thinking behind this practice.
Having said all that (sorry so long winded), I get how one can learn a recipe like the back of your hand and actually forget the original source and it just becomes “your” recipe. No big deal!
I didn’t invent this recipe – I said we found it when we were young and put it in our “favorite recipes” book. I have no idea where I found it, but I imagine it’s one of those simple ones that people have been sharing for ages. The by in the formal recipe is just the way Recipage says who posted it.
Thanks so much! Obviously no offense was intended. Just asking for clarification because of my own confusion. Hoping you’re cool with everything. 🙂
Sure!
Wow, that looks delicious! I live here in BC, Canada, so I totally have access to the best salmon in the world.
Also, you two look like a cute couple.
What a sweet post! So nice to see how you and Matt have grown on a culinary level together. This is perhaps my most favorite Kerf post ever
I love that you two learned to cook together over time. So cute to see the history!
Salmon is definitely one of my first loves of fish. I ate fresh salmon for dinner every night on my honeymoon as my husband and I travelled through British Columbia. Amazing how many ways one can serve salmon! I just enjoyed wild salmon last night…I drizzled it with fresh lemon juice, sprinkled it with salt and pepper, fresh dill, parsley and chives from the garden and olive oil…yummy! 🙂
Thank you so much for sharing! You guys are inspirational. I have a similar recipe, and will try this one as soon as I can.
I did not know how to cook when I got married. I learned a lot from cooking shows and healthy eating blogs, including yours, Gina’s Fitnessista and Caroline’s from The B-hut (it is so true that it’s on my about blog page).
Happy Thursday!
This looks really good, I’ll have to try this soon! We just cooked salmon the other night 🙂 Usually just do a little S+P and then “grill” it in our grill pan… so so easy! The kitties go crazy for the leftovers too, haha 🙂
Hi Kath,
I love your recipe. I would like to do this on the weekend. It looks so delicious. BTW, you and Matt look so sweet! I love both of you. 🙂
I could probably eat it every day: D
My boyfriend loves salmon! I’ll have to book mark this and try it for him 🙂 You two are so cute!
Mm, that sounds delicious! I am looking for more ways to get fish into my diet so this definitely seems doable. And so easy, maybe I can even get my fiance to make dinner. 😉 Thanks for sharing!
I love that photo of you two! So young!!
i took to cooking pretty easily, but it still took me awhile to gain the courage to try new things (and to cook raw meat!). when i first started cooking, sophomore year of college, i had to call my dad from the grocery store because i didn’t know whether to buy iodized or non-iodized salt. he was definitely holding back laughter. 🙂
I love your stories about you and matt as early cooks. Especially because you both have come so far! Gives me hope that my cooking might still have some room for improvement 😉
My favorite first recipe was one that my boyfriend and I grabbed from a vegetarian cookbook and elaborated on. We were both vegetarian at the time, and his mom had given him a cookbook hoping he might actually survive on this diet! It was for a simple Thai peanut sauce. It brought back memories of one my mom had made when I was growing up so we played with the recipe til we got a bangin’ sauce and then served it on some whole wheat spaghetti with stir-fried veggies (such as broccoli, roasted red peppers, and onions) and topped it with some raw grated carrots and raw baby spinach that wilted just so when added. We were amazed at what we had created and repeated the recipe ruthlessly as well. Yay for first favorite recipes!
That’s adorable about the cookbook! What a great keepsake to have and memories to look back on.
I’m definitely trying this recipe! Looks so simple and perfect flavor combinations!
Used this last night on chicken and my husband RAVED about it! 🙂 Thank you! 🙂
Can’t WAIT to try this out;) We’ve started saving a bit of our grocery budget aside for “treats” at Whole Foods and salmon is one of the main ones we snag, but this will put a fun new taste to it!
First recipe I loved? I made my own turkey meatballs, handmade tomato sauce and went to town beating up dough for bread. When everything was pulled out I thought theme music might triumphantly blare. It is still SO cool to me to make delicious things;)
Sadly I went shopping for soy sauce to make this recipe. High in Sodium. Even the low sodium seemed high. Left store empty handed.
Now I’m trying to think what my first real recipe was that I loved.. probably chocolate chip cookies. For savory, I remember making stuffed eggplant and stuff peppers in grad school and feeling pretty fancy. 🙂
I’ve never baked salmon (tried other fish). I’m making this tonight, but doubling the recipe. With 2 lbs salmon should I keep the oven temp at 400, and bake for 40 min.? What’s your input? Thanks!
I would do the same temp and time and check it to see if It flakes with a fork
Thanks! This dish was wonderfully delicious! I served with wild pecan brown rice and sauteed veggies.
I ended up cooking about 2.3 lbs salmon, just doubled recipe. Baked 20 min. at 400 deg, then 10 min on 350 deg, only because unfamiliar with cooking salmon..I left foil over it 20 min., then removed for remainder. Great recipe!
I made this for me and my family of four, doubled the recipe and cooked them for 15 mins! SOOOO DELICIOUS! Thanks so much Kath!
I was definitely amazed looking at this recipe that it was so simple. Fish is one of those great things to eat especially in the summer and having an amazing recipe is the first step. The ingredients and the steps looked really easy and I’m looking forward to trying this out for my own family. Also have to say I love the idea of writing down all your favorite recipes in one book so you always remember and can always find them.
Had this for dinner the other night – so simple and delicious! I love recipes with less than 5 ingredients!
WOW! This was our Easter dinner…maple salmon. SUCH a HUGE hit! Thank you for the recipe! Now, I’m sharing it with my FB friends.
YUMMY! Such a keeper!
Yay! We almost had it for Easter too but went with pulled pork instead : )
Oh man, yum! Too bad we don’t get the best maple syrup…or salmon for that matter down here in the southwest.
I’ve made this twice now and it is fabulous. Thank you!!
So glad to hear it!
Looks good! Was wondering if you had the nutritional information for it?
Unfortunately I don’t