- 2/3 cup maple syrup
- 1/4 cup low sodium soy sauce
- 4 teaspoons freshly minced garlic
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 2 tablespoons lemon juice
- 2 tablespoons butter, melted
- 1–1/2 pound wild-caught salmon filet (skin on)
- 1/2 large lemon, thinly sliced
- Fresh thyme sprigs, for garnish (optional)
- Whisk together maple syrup, soy sauce, garlic, pepper, thyme, lemon juice and melted butter in a small bowl until combined.
- Place salmon in a large resealable bag and pour marinade into bag. Turn to coat evenly. Marinate in refrigerator for 30 minutes, turning once after 15 minutes.
- Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper. Place salmon filet (skin side down) on prepared baking sheet. Spoon about 1/4 cup of marinade evenly over salmon. Top with lemon slices.
- Bake for 25 minutes, or until salmon is cooked thoroughly and flakes easily with a fork (will depend upon thickness of filet). Top with fresh thyme sprigs, if desired.
The FDA recommends salmon to be cooked to an internal temperature of 145 degrees F.