I had no idea salmon could be sexy.

But the flavor of this fish — and watching my husband make it — moves me.

This is my favorite meal. Ever.

And he makes it for me each and every time.

He found the recipe on Allrecipes, made it one night and changed my mind about salmon…forever.

It’s hard to describe.

I don’t think the typical “delicious,” “amazing” and “mouth-watering” can convey this meal experience (although when I talk about this salmon, I salivate).

Simply put: the maple suits the salmon. Suits. Complements.

The two make a very lovely pair.

The salmon needs little accompaniment…a side of steamed broccoli, a little rice, a glass of wine.

And let someone make it for you…it tastes even better that way.

Maple Salmon

adapted from Allrecipes.com

  • 1/4 cup maple syrup (see note)
  • 2 tablespoons low-sodium soy sauce
  • 1 clove garlic, minced
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon ground black pepper
  • 1 lb. salmon

In a small bowl, whisk together the syrup, soy sauce, garlic, garlic salt and pepper.

Place salmon in a baking dish. Pour maple marinade over the salmon and cover the dish with plastic wrap. Marinate salmon for 30 minutes in refrigerator, turning fish over after 15 minutes.

Meanwhile, preheat oven to 400 degrees. Uncover salmon and bake for about 20 minutes, until fish flakes easily with a fork.

Note: Real maple syrup is a necessity, even if it’s generic grade A, like mine, rather than the coveted label-brand grade B.