I’m sorry that I just don’t adore salmon. I mean, it’s a local resource where I live. I just can’t bring myself to love it. I try. I do eat a bit. Mostly because Marius makes me. Especially in these years of child bearing and breastfeeding, the wild salmon we catch or buy off of other fisherman is full of many important vitamins, minerals, nutrients and fats! Some people would kill for our freezer full of it. I make myself cook it.
That depressing paragraph aside. There are a few ways that I make eating salmon more enjoyable. Salmon Fish Cakes is my favourite. Next would be this salmon. Marius declared it, "The Best Salmon Ever." Considering how much he’s ate in his life, paired with how many different ways I’ve cooked it, that's a pretty good compliment. Lucky for us it’s also a ridiculously easy recipe, easy to throw together!
How to Make Maple Sugar Salmon
Get yo’self a pound of beautiful wild salmon. (Just say NO to farmed salmon!) I love tail pieces. Less bones is my friend.
Smear it with some bacon fat or lard. Please tell me you save your bacon fat. I keep it in a bowl beside the stove. We use it up fast enough that I’ve never worried about putting it in the fridge. Sprinkle the salmon with maple sugar, salt and pepper. I get maple sugar at Costco and it’s super reasonably priced, and makes terrific popcorn…
Bake that thang!
Sprinkle with a little lemon juice, then eat up! This is enough to for about 4 servings. Although since the kids and I aren't big fans, usually we all share one fillet, and Marius eats the leftover fillet another day. Cook once, eat twice, yo.
Maple Sugar Salmon
- 1 lb wild salmon fillets
- 2-3 tablespoons bacon fat or lard
- 2-3 tablespoons Maple Sugar
- salt+pepper to taste
- 1 tablespoon lemon juice
- Preheat oven to 450F.
- Put the salmon fillets on a parchment lined baking sheet. (Or not. It's just easier clean up.)
- Spread bacon fat on the salmon.
- Sprinkle maple sugar, salt and pepper.
- Bake for 10-15 minutes until the salmon is firm and opaque.
- Sprinkle the lemon juice over the fillets and serve.
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