Tonight, a quick and simple little salmon supper.
My Maple Orange Salmon will be on the table in no time flat. I served mine with roasted cauliflower, sweet potatoes and orange slices. Easy as that!
This recipe serves four to six.
4 to 6 salmon fillets (I got mine from behind the fish monger’s counter)
1/4 cup maple syrup
2 tablespoons Worcestershire sauce
1/4 cup Extra Virgin Olive Oil (EVOO)
the zest and juice of one large orange
a good pinch of both salt and pepper
1 teaspoon garlic powder
chopped parsley to garnish
In a gallon-sized baggie, add in your salmon followed by the syrup, Worcestershire sauce, EVOO, zest, juice, salt, pepper and garlic powder. Seal the bag and place it in the fridge to marinate for about an hour. When you’re ready to grill it, preheat your outdoor grill, indoor grill pan or large skillet to medium-high heat. Remove your salmon from the fridge and put it on a plate (discarding all of your liquid). When your grill/pan is hot enough, add in your fish and allow it to cook a few minutes on each side (I grilled mine about 4 minutes per side). Flip and grill up the other side.
When you’re done, you’re ready to serve! We enjoyed ours garnished with some chopped parsley along with roasted cauliflower, a sweet potato and sliced oranges.
Easy as that!
Charmaine Ng | Architecture & Lifestyle Blog says
Salmon is one of my favourite weeknight dinners! Can’t ever go wrong with it. This recipe sounds so delicious. 🙂
Charmaine Ng | Architecture & Lifestyle Blog
Narci Dreffs says
I can’t wait to try this, but this looks super easy and yummy!
Don’t laugh at my question, but do you cook the salmon with the skin on or is it removed beforehand? This looks delicious!
Mix and Match Mama says
You can do it either way, but I like it better with the skin removed. 🙂