- 1 lb. fillet wild-caught salmon (such as coho or sockeye)
- 1–2 tablespoons extra-virgin olive oil
- unrefined sea salt
- 2–3 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 2 teaspoons fresh rosemary, chopped finely
- 2 teaspoons maple syrup (optional)
- a few pinches unrefined sea salt
- Preheat oven to 320° F.
- Prepare topping ingredients first so it can be cooked while salmon is baking.
- Keep skin on salmon. Rinse and pat dry with a paper towel.
- Place salmon fillet in glass or metal baking dish.
- Coat both sides of salmon with a thin layer of olive oil, then sprinkle both sides with sea salt (about a teaspoon).
- Bake until white albumin protein show on the outside of the fish, or until cooked almost through when flaked with a fork.
- Remove from the oven and cover with foil until topping is ready.
- While salmon is baking, prepare topping.
- Heat up olive oil in a heavy-bottomed, small skillet or saucepan until shimmery. Turn to low and add garlic, rosemary, and sea salt. When garlic softens, turn off heat and add maple syrup. Whisk to combine and pour over cooked salmon. Return to the oven, if desired, for a minute or two or serve as is.