Ingredients
Units
Scale
- 1/4 cup loosely packed fresh herbs*, plus more for (optional) garnish
- 4 cloves garlic
- 1 (2-in.) piece of fresh ginger, peeled and cut into 3 or 4 pieces
- 1/2 tsp. pepper
- 2/3 cup soy sauce
- 1/4 cup olive oil, plus more for the baking sheet
- 3 Tbsp. maple syrup
- 4 (5-6 oz.) salmon fillets, about 3/4-in. thick, with or without skin
Instructions
- In the bowl of a food processor, combine the herbs, ginger, garlic, and pepper and process to chop.
- Add the soy sauce, oil, and maple syrup and process to make a marinade.
- Transfer about half of the marinade to a resealable bag and add the salmon. Set aside in the refrigerator for 1 to 4 hours.
- Preheat the oven to 450°F.
- Meanwhile, brush a rimmed baking sheet with oil. Remove the salmon from the marinade and arrange it on the baking sheet, skin (if any) side up for crispy skin.
- Bake** until the salmon is barely opaque throughout, 13 to 15 minutes.
- Arrange the salmon on plates or a platter, drizzle with some of the remaining marinade, and garnish with herbs, if using. Serve any remaining marinade at the table.
Notes
*You can use rosemary, sage, oregano, or marjoram leaves, tender thyme sprigs, or a combination.
**If you prefer to grill your salmon, cook it on a lightly oiled grill over direct, medium-high heat for about 4 minutes per side.