(3) 5 oz. portions Naked Norwegian Salmon, thawed and patted dry
¼ cup Pure maple syrup
3 tbsp. Soy sauce
1 tbsp. Dijon mustard
2 Garlic cloves, minced
1 tsp. Fresh ginger
Salt and pepper, to taste
2 tbsp. Toasted sesame seeds, for topping
2 tbsp. Chives, finely chopped
Pre-heat oven to 375°F.
Whisk together the maple syrup, soy sauce, Dijon, and ginger.
Placed Salmon on baking sheet lined with parchment paper and top with 1/3 of your maple glaze, reserving the rest for later.
Bake Salmon for 15-20 minutes, adding 1/3 more glaze after the first 10 minutes. CHEF TRICK: *Fish is finished cooking when the flat end of a wooden skewer can push through the thickest part of the fish with no resistance. If there is resistance, cook for another 1-2 minutes and test again.*
When Salmon is fully cooked, remove from oven and top with remaining glaze, toasted sesame seeds and chives before serving.