Step 1

Preheat the oven to 375°F. Line a baking sheet with parchment paper (optional for easy clean up). You can also use a seasoned cast iron skillet in the oven. Place the salmon fillets on the parchment skin-side down. Lightly top the fillets with a big pinch of sea salt and a little freshly ground black pepper.

Step 2

Whisk the tamari (or soy sauce or coconut aminos), maple syrup, and mustard in a small mixing bowl for the marinade. Coat the salmon with the sauce, then place it in the oven (be sure oven is preheated before baking).Optional: Save a little sauce in the bowl and drizzle it on the hot salmon when it comes out of the oven for even more flavor.

Step 3

Cook 10-15 minutes until opaque (or use a meat thermometer to cook to 145°F). Salmon is ok to serve a little rare; you can usually tell it’s done when it’s opaque and the white lines (of fat) appear out of the top. Extra-thick pieces of salmon may take a few more minutes to cook. Let the salmon cool for 5 to 10 minutes before serving.

Step 4

Position your oven rack approximately 6 inches below the broiler. Preheat the oven to 325°F. Once the oven is preheated, turn it off and turn the broiler on. Cut pieces of parchment paper to the same size as the fish (optional for easy cleanup, but parchment can burn under the broiler so watch it carefully and don’t allow excess overhang). The parchment should only be under the fish. Place the salmon fillets on the parchment paper skin-side down then place on the baking sheet. Lightly top the fillets with a big pinch of sea salt and a little freshly ground black pepper.

Step 5

Whisk the maple syrup, tamari, and mustard in a small mixing bowl for the marinade. Coat the salmon with the sauce, then place in the oven and broil for 5-7 minutes, or until cooked through. until opaque (or use a meat thermometer to cook to 145°F) Thick cuts may take up to 10 minutes. Let the salmon cool for 5 to 10 minutes before serving. Again, this method is more advanced; watch it carefully under the broiler to make sure it doesn’t burn.

Step 6

Preheat the grill to 375°F (we use a Traeger smoker, but this works on a grill at medium-high heat). Line a cast iron skillet with a sheet of parchment paper (optional for easy clean up-you can also place the salmon directly on a seasoned cast iron skillet). Place the salmon fillets on the parchment or cast iron skin-side down. Lightly top the fillets with a big pinch of sea salt and a little freshly ground black pepper.

Step 7

Whisk the tamari (or soy sauce or coconut aminos), maple syrup, and mustard in a small mixing bowl for the marinade. Coat the salmon with the sauce, then place the cast iron skillet directly on the grill. Cook 10-15 minutes until opaque (or use a meat thermometer to cook to 145°F). Extra-thick pieces of salmon may take a few more minutes to cook. Let the salmon cool for 5 to 10 minutes before serving.