- Preheat oven to 425F.
- In a 9 x 13 inch baking dish, whisk together the maple syrup, soy sauce, orange juice, cayenne and pepper. Place the salmon flesh side down into the maple marinade. Let sit 15 minutes.
- After 15 minutes, remove the salmon from the sauce and place on a baking sheet. Transfer to the oven and roast for about 10-15 minutes or until the salmon has reached your desired doneness.
- Meanwhile, pour the remaining maple sauce into a small sauce pan and bring to a boil over high heat. Cook for 3-5 minutes or until the sauce has reduced into a glaze.
- Plate the salmon, drizzle the glaze over the fish sprinkle with optional pomegranate seeds and serve.
NOTE: To learn more about this recipe, visit Tieghan Gerard’s website ‘Half Baked Harvest’.