A quick 2-hour marinade of maple syrup, mustard, and rum turns the salmon dark and glazes the flesh. Boneless sides of Atlantic farm-raised salmon are available everywhere year-round, they're consistently good, and they can be prepared simply: roasted in a hot oven. You'll need parchment paper for this recipe, available at some supermarkets or at specialty food shops.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Set the fish, skin side down, in a plastic container or shallow baking dish large enough to hold it flat.
Step 2
In a small bowl, combine the maple syrup, rum, and mustard. Rub the fish all over with the marinade. Cover and refrigerate for at least 2 hours, turning once or twice.
Step 3
Set the oven at 450°F. Line a rimmed baking sheet with parchment paper.
Step 4
Set the salmon on the baking sheet skin side down.
Step 5
Roast the salmon for 15 minutes, or until the fish flakes easily when tested with the tip of a knife. Remove from the oven and slide onto a platter to serve.
Houghton Mifflin
