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Maple Soy Salmon with Salmon Bacon and Wasabi Avocado Cream

  • 2 Bristol Bay Sockeye Salmon filets

  • ½ cup real maple syrup

  • ½ cup high quality soy sauce

  • 5 avocados

  • 5 lemons

  • Wasabi

  • Salt and pepper

Prepare the marinade by first combining the soy sauce and maple syrup. Skin the salmon filets, adding the flesh to the marinade. Marinate for at least one hour or up to overnight.

When ready to cook, preheat the oven to 375°F.

Cover a tray with parchment paper and lay the skins. Salt generously to taste and sprinkle on the Rub with Love. Flip the skins and repeat. Lay another sheet of parchment paper on top and on another sheet tray to sandwich the skins. Bake in the oven for 30-40 minutes until crispy. Cool on a cooling rack until ready to serve.

For the avocado wasabi cream, halve the avocados and put the flesh into a food processor. Juice the lemons, adding the juice to the avocados. Puree until smooth. Add wasabi and salt, tasting frequently until you have the desired heat. Refrigerate the avocado cream.

In a small saucepan, add some marinade and reduce over medium heat until thickened to the consistency of a glaze.

Heat the grill and oil generously. Once hot, add the filets, cooking until the color change reaches halfway up the filet. Flip and cook, removing it from the heat after 2-4 minutes. Do not overcook the salmon, as it will continue to cook while resting.

Plate the salmon, and then drizzle the marinade glaze around the filet. Add a generous dollop of avocado cream and top with a chip of bacon salmon.

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