Canadian Maple Glazed Salmon

About This Recipe

Canada produces 75% of the world's pure maple syrup, and maple-glazed salmon is one of the most elegant expressions of this beloved Canadian ingredient. The glaze is a simple combination of maple syrup, Dijon mustard, soy sauce and garlic — sticky, caramelised and perfectly balanced between sweet and savoury. Pair it with wild BC or Atlantic salmon and you have a 20-minute dinner that looks and tastes like it came from a fine dining restaurant.

Ingredients

Serves 4

• 4salmon fillets(about 180g each, skin-on)
• 3 tbsppure maple syrup
• 1 tbspDijon mustard
• 2 tbspsoy sauce
• 2garlic cloves(minced)
• 1 tbspolive oil
• 1 tspfresh ginger(grated, optional)
• salt and black pepper
• 2 tbspfresh dill or parsley(to garnish)
• 1lemon(cut into wedges, to serve)

Instructions

1. 1

   Make the glaze

   Whisk together maple syrup, Dijon mustard, soy sauce, garlic and ginger (if using). Reserve 2 tablespoons of the glaze in a small bowl for serving.

2. 2

   Marinate

   Season salmon fillets with salt and pepper. Place in a shallow dish, pour over the glaze and turn to coat. Marinate for at least 15 minutes at room temperature.

3. 3

   Sear and finish

   Heat oil in an oven-safe frying pan over medium-high heat. Place salmon skin-side down and cook without moving for 3–4 minutes until the skin is crisp. Spoon more glaze over the salmon, flip and cook flesh-side down for 2 minutes. Transfer to a preheated 200°C grill or oven for 3–4 minutes until caramelised.

   Salmon is done when it flakes easily but still has a slightly translucent centre. Don't overcook — it continues cooking off heat.

4. 4

   Rest and serve

   Rest for 2 minutes. Drizzle with the reserved glaze, scatter with herbs and serve with lemon wedges and roasted vegetables or rice.

Variations

• •

  Maple Miso Salmon: replace Dijon with 1 tablespoon white miso for a Japanese-Canadian fusion glaze.

• •

  Sheet Pan Version: lay glazed salmon on a foil-lined tray with asparagus and roast at 220°C for 12–15 minutes.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate cooked salmon for up to 2 days. Excellent flaked cold over salad the next day.

Frequently Asked Questions