Maple Glazed Salmon

Simple, quick, light, yummy and healthy are a few magic words that should sell you on this recipe.  Living in the largest maple syrup producing region in the world, I am always in search of recipes that incorporate the natural goodness produced in our local sugar shacks.

A typical “cabane à sucre” or sugar shack.

Any visitor to Quebec or Ontario in spring should make sure to include a visit to a sugar bush to experience the art of maple syrup production in a traditional setting. The kids can sample some taffy on snow, while many maple themed delights are served on the premises or sold in the gift shops. Some operations even include dining halls featuring hearty traditional fare or creative maple themed cuisine. Some locations offer dinner and entertainment packages that attract large groups of visitors each spring.

Ontario Sugar Shacks

Quebec Sucreries

Maple Glazed Salmon
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Simple, quick, light, yummy and healthy are a few magic words that should sell you on this recipe. in our local sugar shacks.
Course: Main Course
Cuisine: Canadian
Keyword: butter, glaze, maple, nuts, salmon, sugar, syrup
Servings: 2 people
Calories: 270 kcal
Author: Kevin Lamoureux
Maple Sauce
  • 3 tbsp pure maple syrup
  • 1 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 1 tsp water
For the Pan
  • ¾ lb salmon filet cut into 2 equal pieces
  • 1 ½ tbsp butter
  • ½ tsp fresh pepper
  • ½ tsp salt
  • ¼ cup chopped walnuts
  • ¼ cup chopped cashews
  1. Preheat oven to 425 F. 

  2. Apply a non-stick spray to an enamel coated cast iron roast pan or 9×9-inch baking dish.

  3. In a cup, mix the mustard, soy sauce, maple syrup and water.

  4. Arrange the salmon in the pan and pour the maple sauce over the filets.

  5. Cover the filets with thin slices of butter.

  6. Sprinkle salt and pepper over the filets.

  7. Bake uncovered for about 15 minutes for smaller filets about 1 inch thick or up to 20 minutes for thicker filets.

Recipe Notes

To check salmon for ideal doneness, cut into the thickest part of the filet. Ideal doneness is when the flesh in the centre has turned pink and the salmon is still flaky and the centre and tender.

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