Ingredients
3tbsppure maple syrup
3tbspreduced sodium soy sauce,or gluten-free soy sauce
1tbspSriracha Hot Sauce
1garlic clove,smashed
4wild salmon fillets,skinless
Preparation
In a small bowl, combine maple syrup, soy sauce, sriracha, and garlic. Pour into a gallon-sized resealable bag and add the salmon. Marinate for about 20 to 60 minutes, turning once in a while.
Preheat oven to 425 degrees F. Lightly grease a baking sheet with nonstick spray. Remove the fish from the marinade and pat dry with paper towels. Pour the marinade into a small saucepan.
Place the fish on the baking sheet and cook for about 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.
