Instructions

• In a small bowl combine 3 tbsp pure maple syrup, 3 tbsp reduced sodium soy sauce (or gluten-free soy sauce), 1 tbsp sriracha hot sauce, and 1 clove garlic (smashed).
• Pour the mixture into a gallon-sized resealable bag, add the 46 oz wild salmon fillets, skinless, seal the bag, and refrigerate to marinate for 20 to 60 minutes, turning the bag once halfway through the marinating time.
• Preheat the oven to 425°F. Lightly grease a baking sheet with nonstick spray.
• Remove the salmon from the bag and place the bagged marinade into a small saucepan. Pat the salmon dry with paper towels and arrange the fillets on the prepared baking sheet.
• Bake the salmon in the preheated oven for 8 to 10 minutes, or until the fish is opaque and flakes easily with a fork.
• While the salmon is baking, bring the reserved marinade in the saucepan to a simmer over medium heat. Cook, stirring occasionally, until it reduces and thickens to a glaze consistency, about 3–5 minutes (this cooks the raw marinade).
• Spoon the hot glaze over the cooked salmon just before serving. Discard any unused marinade that was not cooked.