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Spicy Lemon Maple Salmon

Spicy Lemon Maple Salmon fillets have a subtle but lively flavor and just a hint of heat. Finishing them under the broiler caramelizes the glaze.
Servings 2 (can be doubled—see Kitchen Notes)

Ingredients

  • 2 tablespoons fresh lemon juice, plus zest of 1 lemon
  • 2 tablespoons maple syrup
  • 1 tablespoon cider vinegar
  • grapeseed oil (or other neutral cooking oil)
  • 1/4 teaspoon cayenne pepper or to taste (see Kitchen Notes)
  • 2 6-ounce salmon fillets
  • salt and freshly ground black pepper to taste

Instructions

  • Whisk together the lemon juice, maple syrup, vinegar, 1 tablespoon of oil and cayenne pepper in a shallow bowl or baking dish just large enough to hold the salmon fillets in a single layer. Add fillets to marinade, turning to coat on all sides. Marinate fillets at room temperature for 10 minutes, turning occasionally.
  • While salmon fillets are marinating, make a shallow aluminum foil tray, doubling the foil and folding up the edges. Place it on an rimmed baking sheet to make it easier to transfer to and from the broiler.
  • Preheat broiler. Transfer marinated fillets to a plate and season with salt and pepper. Reserve marinade and microwave it on high for 1 minute. Heat large nonstick skillet over medium-high heat. Add a tablespoon or so of oil, then place the fillets in the skillet flesh side down. Sauté for 3 minutes. Meanwhile, lightly coat your foil tray with more oil. Transfer fillets to foil tray, cooked side up. Brush fillets liberally with reserved marinade.
  • Transfer foil tray to broiler pan, sliding it from the baking sheet. Broil until fish is just cooked through, about 3 minutes. Use the baking sheet to remove foil tray from broiler. Sprinkle lemon zest over fillets and serve immediately.

Kitchen Notes

Doubling the recipe. The only thing you need to double is the number of fish fillets. The marinade will cover them all. Actually, it was intended for 4 fillets; I didn’t halve it because I didn’t want to be chasing marinade around the dish to coat the pair of fillets I cooked.
Adjusting the heat. The 1/4 teaspoon of cayenne pepper I used was very subtle, giving just a hint of heat. That makes sense—much of it stayed behind in the leftover marinade. While it didn’t supply much heat, the cayenne pepper added to the overall liveliness of the salmon. Next time, I might add a bit more. We like heat, though—adjust according to your own taste buds. You can even leave the cayenne pepper out altogether, if you must, but it’s really better with it.