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4.96 from 25 votes



  • 1 lb salmon filet
  • 2 Tablespoons light soy sauce. We get ours from the Asian grocery.
  • 2 Tablespoons real maple syrup. Try honey or brown sugar if you don’t have maple syrup.
  • 2 to 4 cloves garlic minced, depending on how much you like garlic
  • Black pepper
  • Optional: 2 teaspoons rice vinegar in the marinade for a little acidity or apple cider vinegar
  • Optional: garlic powder grated ginger, red pepper flakes, sesame oil (I drizzle this on top of the fish on my serving plate)


  • Mix marinade. In a small bowl, combine the minced garlic, light soy sauce, maple syrup, and optional rice vinegar and grated ginger.
  • Put the fish in an oven-safe dish / pan and add a good amount of pepper (and optional garlic powder) all over the filet. If your fish has skin, just leave it on and bake it skin side down (the skin will come off easily after cooking). Line your dish with foil or parchment paper to make this an easy-cleanup meal.
  • Pour marinade mixture over the salmon. Cover and refrigerate for up to 30 minutes (fish is delicate so I wouldn’t marinade for longer). Start cooking your rice while salmon is marinading.
  • Bake uncovered at 350 degrees F for 10 to 15 minutes for small, thinner pieces of salmon or 20-25 minutes for thicker, larger pieces. Before baking I try to spoon as much of the marinade and garlic back on top of the salmon filet. Check your salmon and it’s done when the center of the filet flakes easily with a fork. For our approximately 1lb piece that was thicker than 1 inch, it needed about 20 minutes.
  • Serve with roasted veggies and rice or noodles! I love this with rice to soak up any extra sauce.