Maple Soy Glazed Salmon
3 tbsp pure maple syrup
3 tbsp reduced sodium soy sauce (or gluten-free soy sauce)
1 tbsp sriracha hot sauce
1 clove garlic, smashed
4 (6 oz) wild salmon fillets, skinless
Combine maple syrup, soy sauce, sriracha and garlic in a small bowl, pour into a gallon
sized resealable bag and add the salmon. Marinate 20 to 60 minutes, turning once in a
Preheat oven to 425°F. Lightly grease a baking sheet with nonstick spray. Remove the
fish from the marinade and pat dry with paper towels. Pour the marinade in a small
saucepan. Place the fish on the baking sheet and cook 8 to 10 minutes. Meanwhile, bring
the marinade to a simmer over medium heat and reduce until it thickens into a glaze.
Spoon over fish just before eating.