Maple Ginger Salmon Recipe

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Cooking with One Chef One CriticI love the flavour of maple, and like all Canadians I enjoy my share of maple syrup. When I was growing up, maple syrup and melting pats of butter were a must on pancakes. I had no idea back in my childhood days that maple syrup could make so many foods taste even better – like salmon. Who knew? Steve and I made this recipe with our guest, Geoff Eaton, of Young Adult Cancer Canada.

  • Yield: 4 Servings


  • 2 tbsp (30 ml) canola oil
  • 4 salmon fillets, 4 oz (120 g) each
  • 2 tbsp (30 ml) fresh ginger, grated
  • 4 tbsp (60 ml) lime juice
  • 1 cup (250 ml) maple syrup
  • 2 oz (60 ml) white wine
  • ½ tsp (2 ml) salt
  • ½ tsp (2 ml) pepper
  • lemon and fresh parsley for garnish
How to Make It
  1. Heat oil in large frying pan on medium high. Add salmon, skinless side down. Sear for 2 minutes. Turn and place grated ginger on top of salmon. Add lime juice and maple syrup.
  2. Turn heat to low and allow salmon to poach in liquid for 5 minutes. Add wine to pan and season with salt and pepper. Cook for another 2 or 3 minutes. Dress serving plates with lemon and parsley. Serve salmon with pan sauce poured on top.

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