The maple syrup gives the fish a sweet glaze while the soy sauce and Panko leave a slight Asian feel to the meal. The flavors are light enough that it does not overpower the salmon. The sprinkling of Panko gives just the right amount of crunch to feel like you are eating a breaded/fried piece of fish.
I went simple with this and paired it with steamed green beans and brown rice but the possibilities are really endless.
Maple Panko SalmonFrom A Seasoned Greeting
4 - 4 oz Salmon Filets
1/4 Cup Maple Syrup
2 Tablespoons Low Sodium Soy Sauce
1/2 teaspoon Garlic Powder
1/8 teaspoon Ground Black Pepper
2 Tablespoons Panko Bread Crumbs
- In a large ziplock bag, combine the syrup, soy sauce, garlic powder, and pepper.
- Add the salmon to the bag, zip the top and gently mix to coat the fish.
- Marinate in the fridge for 20 minutes.
- Preheat the oven to 400F.
- Line a baking pan with foil and spray with olive oil cooking spray.
- Fold up the edges of the foil to create a pouch for the fish.
- Place the salmon in the foil pouch and pour the sauce over the top.
- Sprinkle the top of the fish with the Panko bread crumbs.
- Bake for 15 minutes, until the fish is fully cooked and flakes easily with a fork.
Yields: 4 servings