Servings: 4 to 6 Servings

½ Cup pure maple syrup ½ Cup pure maple syrup
¼ Cup grainy mustard ¼ Cup grainy mustard
½ Cup sunflower oil1 tsp vanilla ½ Cup sunflower oil1 tsp vanilla
2 tsp garlic, minced 2 tsp garlic, minced
1 tbsp fresh rosemary, minced 1 tbsp fresh rosemary, minced
1 tsp fresh thyme, minced 1 tsp fresh thyme, minced
2 tsp salt 2 tsp salt
1tsp smoked paprika 1tsp smoked paprika
½ Tsp white pepper ½ Tsp white pepper
4 to 6 (6 oz each) salmon portions 4 to 6 (6 oz each) salmon portions

Combine all ingredients except salmon.  Place salmon in a large zip-close Bangor sealablecontainer.  Pour in marinade; coat salmon on all sides.  Seal and refrigerate at least 4 hours.  Remove salmon from marinade.  Place in a pan and bake at 425° for 6 to 8 minutes, or to desired done ness.  Salmon can also be grilled on cedar planks on the barbecue.

Recipe courtesy of chef Quentin Globus.  Recipe courtesy of chef Quentin Globus.