Baked Chinook Salmon with Maple Syrup & Spices

In North America, the Chinook or king salmon is one of the most important sport and commercial fish. They’re also the largest salmon species, commonly exceeding thirty pounds. The salmon can be baked with or without the skin. If you prefer to leave the skin on, make sure it has been descaled and thoroughly cleaned and washed beforehand.

Serves 4 to 6

2 tablespoons chili powder

2 tablespoons onion powder

1 tablespoon garlic powder

1 teaspoon ginger powder

1 tablespoon fresh minced thyme

1 lemon, zested

1 medium-sized orange, zested

2 tablespoons smoked paprika

5 tablespoons kosher salt

1 teaspoon white pepper

2 1⁄2 pounds fresh Chinook (king) salmon fillet

3 tablespoons pure maple syrup

Preheat the oven to 350°F.

In a small bowl, add the chili powder, onion powder, garlic powder, ginger powder, thyme, lemon zest, orange zest, smoked paprika, salt, and pepper. Mix well until combined.

Arrange the salmon fillet, skin-side down, on a parchment-lined baking sheet. (Note: You can also use a cedar plank or place on top of herbs and aromatics to introduce more flavor, but that will increase the cooking time.)

Rub the top of the salmon fillet with a thin layer of maple syrup. Then lightly coat the fillet with the spice mixture.

Place the salmon in the preheated oven for approximately 14 minutes. Note: Actual cooking time can depend on the thickness of the fillet, fat content, if you’re using the baking sheet or cedar plank, additional herbs, and your individual oven. If you see any albumin (congealed white protein that oozes out the side of the salmon), that usually means the fish is overcooking or cooking too quickly. Best to keep checking the salmon during the baking process; you can always cook it longer, but there’s not much you can do when it’s overcooked. Additional note: The salmon will continue to cook when removed from the oven, so best to remove it when the middle of the fillet is medium rare.