Pepper-crusted Maple-glazed Salmon

The marinade used here is also available as a standalone recipe: Maple-Soy Salmon Marinade.

Ingredients

• 3/4 cup (180 ml) maple syrup
• 1/4 cup (60 ml) soy sauce
• 4 (6-oz) salmon fillets, skin removed)
• 1/4 cup (60 ml) coarsely ground black pepper
• 1/2 teaspoon (2.5 ml) peanut (or other vegetable) oil, or a spritz of oil spray

Method

1. In a small deep bowl or a plastic bag, mix the maple syrup and soy sauce. Arrange the fillets so that the marinade completely covers the fish. Marinate in the refrigerator for as long as possible (a minimum of 4 hours, but ideally 24 to do it justice), turning the salmon every few hours.
2. Preheat the oven to 500 degrees F (260°C).
3. Rub oil on a 10 x 10-inch (25x25 cm) sheet of aluminum foil. Place the pepper on a small plate. Remove the salmon from the marinade and pat the topside only into the cracked pepper to coat. Place the fillets, pepper side up, on the foil.
4. Bake on the top rack of the oven for 7 minutes. (The syrup may cause the fish to smoke when cooking, but don't be alarmed.) The salmon can also be grilled directly over hot coals for about 3 minutes per side. Don't even think about using a microwave.
5. Avoid overcooking the flets. The salmon is best when the color has turned to a pale pink but the fish is still moist throughout. Serve immediately on warmed plates.

I HAVE MADE THIS ON THE BBQ TOO.