1 pound salmon fillets (4-6 ounces each)
1/4 c maple syrup
2 T olive oil
1 tsp minced garlic
2 T Dijon mustard
2 tsp apple cider vinegar
2 tsp Worcestershire sauce
Salt (Borsari) and black pepper
Preheat the over to 450 degrees.
In a small saucepan, combine the maple syrup, olive oil, mustard, garlic, vinegar, Worcestershire and pepper. Allow to simmer, whisking occasionally until thickened (10-15 minutes). Then allow the sauce to cool significantly and thicken even more.
Generously season the salmon with salt. I prefer to use Borsari seasoned salt. Nestle the salmon on a lined, rimmed baking sheet. Pour most of the sauce over the salmon, covering completely. Reserve some for later.
Bake the salmon for 10-14 minutes, depending on how thick the fillets are. Let the salmon rest about 5 minutes before serving.
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