Entrée: Canada – Maple-Glazed Salmon from the Pacific Northwest, Canada

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 3 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 salmon fillets (5–6 oz (140–170 g) each), skin-on preferred
1 / 3 cup (80 ml) pure maple syrup
2 tbsp (30 ml) low-sodium soy sauce or tamari
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) fresh lemon juice
2 cloves garlic, finely minced
1 tsp (5 ml) freshly grated ginger (optional)
1 / 4 tsp (1.25 ml) red pepper flakes (optional, for heat)
1 tbsp (15 ml) olive oil (for pan)
1 / 2 tsp (2.5 ml) kosher salt, plus more to taste
1 / 4 tsp (1.25 ml) freshly ground black pepper
1 tbsp (15 ml) chopped fresh parsley or chives, for garnish
Lemon wedges, for serving

Show original ingredient measurements

4 salmon fillets (5–6 oz / 140–170 g each), skin-on preferred
1 / 3 cup (80 ml) pure maple syrup
2 tbsp low-sodium soy sauce or tamari
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
2 cloves garlic, finely minced
1 tsp freshly grated ginger (optional)
1 / 4 tsp red pepper flakes (optional, for heat)
1 tbsp olive oil (for pan)
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
1 tbsp chopped fresh parsley or chives, for garnish
Lemon wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment and lightly oil it, or use an oven-safe skillet.
Make the glaze: In a bowl, whisk together the maple syrup, soy sauce, Dijon, lemon juice, garlic, ginger (if using), and red pepper flakes. Transfer 2 tablespoons (30 ml) of this glaze to a small saucepan and set aside for finishing; do not let it touch raw fish.
Pat the salmon dry with paper towels. Season both sides lightly with the kosher salt and black pepper.
Place the salmon skin-side down on the prepared sheet or skillet. Brush the tops evenly with the remaining (non-reserved) glaze.
Bake for 8–10 minutes, depending on thickness.
While the salmon bakes, bring the reserved 2 tablespoons (30 ml) of glaze to a gentle simmer over medium heat and cook 1–2 minutes until slightly thickened and syrupy; remove from heat.
Optional for extra caramelization: Switch the oven to broil and broil the salmon for 1–2 minutes, watching closely to prevent burning.
Cook until the thickest part of the fillets reaches 125–130°F (52–54°C) for medium and flakes easily with a fork.
Brush the hot salmon with the reduced finishing glaze and let rest 3 minutes.
Garnish with chopped parsley or chives and serve with lemon wedges. Pair with steamed rice, roasted vegetables, or a crisp salad.

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment and lightly oil it, or use an oven-safe skillet.
Make the glaze: In a bowl, whisk together the maple syrup, soy sauce, Dijon, lemon juice, garlic, ginger (if using), and red pepper flakes. Transfer 2 tablespoons of this glaze to a small saucepan and set aside for finishing; do not let it touch raw fish.
Pat the salmon dry with paper towels. Season both sides lightly with the kosher salt and black pepper.
Place the salmon skin-side down on the prepared sheet or skillet. Brush the tops evenly with the remaining (non-reserved) glaze.
Bake for 8–10 minutes, depending on thickness.
While the salmon bakes, bring the reserved 2 tablespoons of glaze to a gentle simmer over medium heat and cook 1–2 minutes until slightly thickened and syrupy; remove from heat.
Optional for extra caramelization: Switch the oven to broil and broil the salmon for 1–2 minutes, watching closely to prevent burning.
Cook until the thickest part of the fillets reaches 125–130°F (52–54°C) for medium and flakes easily with a fork.
Brush the hot salmon with the reduced finishing glaze and let rest 3 minutes.
Garnish with chopped parsley or chives and serve with lemon wedges. Pair with steamed rice, roasted vegetables, or a crisp salad.