Baked Candied Salmon

  • By Amanda Li
  • 10 Jun, 2016

A versatile marinade designed to suit practically all proteins including fish, tofu, chicken or beef!


2 tbsp soy sauce or tamari
2 tbsp maple syrup
1 clove garlic, finely grated** 
1 tsp ginger, finely grated**
2-4 oz salmon portions
½ lb baby bok choy, halved and rinsed
4oz mushrooms, sliced*
1 tbsp sesame oil

*A microplane zester is the perfect tool to finely grate garlic and gingerroot.


Step 1

Preheat oven to 400oF and line a baking sheet with parchment paper. In a small dish, mix the soy sauce, maple syrup, garlic and ginger. Reserve 1 tbsp of the marinade and set aside. Add the salmon and turn to coat. Let it sit for 15-20 minutes.

Step 2

Place baby bok choy and mushrooms onto the baking tray. Drizzle with sesame oil and the reserved marinade and gently toss to coat. Arrange the vegetables on half of the baking tray and make sure there is no overlap. Transfer the marinated salmon fillets onto the other half of the baking tray. Place in the oven and bake for 10-12 minutes or until salmon is golden and flakes easily with a fork. Serve over a bed or steamed rice and enjoy

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