My deep love and respect for salmon comes from living by the Pacific and seeing the catch brought into the markets during the salmon run by generations of fishermen. In honour of Canadian Mother’s Day I wanted to share one of my most Canadian salmon dishes; Maple Baked Salmon. This meal is so beautiful and incredibly tasty. The quality of the maple syrup makes a difference so buy the best you can afford. You can leave the skin on or remove it to crisp up separately then serve with your meal.
Serves 2 Adults & 2 Kids
500g salmon fillet
60ml maple syrup
1 tbsp soy sauce
2 garlic cloves
1 tsp grated ginger
(finely chopped chilli optional)
15g unsalted butter
1 lemon or lime
sesame seeds and chives to garnish
I took the skin off the salmon so I could crisp it up and serve with the meal. You can leave the skin on though and flake the salmon away as you eat it.
- Pre-heat the oven to 195°C (175° Fan). Peel and finely chop the garlic and ginger. Season the top of the salmon fillets with salt.
- Put the butter into a large frying pan on a medium high heat and once it’s foaming put the fillets in salted side down and cook for 90 seconds. Remove the salmon and put it salted side up (skin side down) into an ovenproof dish.
- Put the garlic, ginger, soy sauce, and maple syrup into the frying pan (along with chilli if using) and heat until bubbling then pour over the salmon fillets making sure to coat all the sides. Put into the oven for 7 minutes then squeeze over with a little lemon juice then sprinkle with sesame seeds and chopped chives. Serve with new potatoes and salad.