A quick 2-hour marinade of maple syrup, mustard, and rum turns the salmon dark and glazes the flesh. Boneless sides of Atlantic farm-raised salmon are available everywhere year-round, they're consistently good, and they can be prepared simply: roasted in a hot oven. You'll need parchment paper for this recipe, available at some supermarkets or at specialty food shops.

　　

Ingredients

Serves 4

　　1 2-pound piece of boneless salmon (cut from the wide end of the fish)

　　1/4 cup maple syrup

　　1/4 cup rum

　　2 tablespoons Dijon mustard

　　

Step 1

Set the fish, skin side down, in a plastic container or shallow baking dish large enough to hold it flat.

　　

Step 2

In a small bowl, combine the maple syrup, rum, and mustard. Rub the fish all over with the marinade. Cover and refrigerate for at least 2 hours, turning once or twice.

　　

Step 3

Set the oven at 450°F. Line a rimmed baking sheet with parchment paper.

　　

Step 4

Set the salmon on the baking sheet skin side down.

　　

Step 5

Roast the salmon for 15 minutes, or until the fish flakes easily when tested with the tip of a knife. Remove from the oven and slide onto a platter to serve.

　　The Way We Cook

　　Houghton Mifflin