Entree: Canada – Central Canada (Ontario) – Maple-Glazed Salmon

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

- 4 salmon fillets, skin-on, approx. 6 oz (170 g) each
- 1/4 cup (60 ml) pure Ontario maple syrup
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) soy sauce or tamari
- 1 tbsp (15 ml) lemon juice, freshly squeezed
- 2 tsp (10 g) unsalted butter, softened (for glaze)
- 1/2 tsp (2.5 g) smoked paprika (optional)
- Salt and freshly ground black pepper
- 1 lb 8 oz (680 g) baby potatoes or fingerlings, halved if large
- 2 tbsp (30 ml) olive oil (for potatoes)
- 1 tsp (5 g) fresh thyme leaves, chopped (divided)
- 12 oz (340 g) green beans, trimmed
- 1 tbsp (15 ml) unsalted butter (for beans)
- 1 tbsp (15 ml) maple syrup (for beans)
- 1 clove (3 g) garlic, minced
- 1 tbsp (15 ml) olive oil (for searing salmon)
- Lemon wedges, for serving

Instructions

Short Description:
Salmon fillets glazed with Ontario maple syrup and mustard, served with roasted baby potatoes and maple-butter green beans for a complete main-course meal. The glaze caramelizes to form a sweet-savory crust that complements the tender salmon.

Regional Notes:
This Ontario version highlights locally produced maple syrup as the primary sweetener in the glaze, giving a pronounced maple character distinct from generic sweet glazes. Using maple both on the fish and in the vegetable component echoes a central-Canadian approach of integrating local syrup into multiple elements of the plate.

1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment.
2. Toss the baby potatoes with 2 tbsp (30 ml) olive oil, 1/2 tsp (2.5 g) salt, 1/4 tsp (0.5 g) pepper, and 1/2 tsp (2.5 g) chopped thyme. Spread cut-side down on the prepared baking sheet. Roast until golden and tender, 30–35 minutes, turning once halfway through.
3. While potatoes roast, make the maple glaze: in a small bowl whisk together 1/4 cup (60 ml) maple syrup, 2 tbsp (30 ml) Dijon mustard, 1 tbsp (15 ml) soy sauce, 1 tbsp (15 ml) lemon juice, 2 tsp (10 g) softened butter, and smoked paprika if using. Season lightly with black pepper (the soy adds saltiness).
4. Pat salmon fillets dry and season skin and flesh lightly with salt and pepper. Heat 1 tbsp (15 ml) olive oil in a large ovenproof skillet over medium-high heat until shimmering.
5. Place salmon fillets skin-side down and sear 2–3 minutes until the skin is crisp and releases from the pan. Carefully flip and cook the flesh side 1–2 minutes. Brush a thin layer of the maple glaze over the flesh side.
6. Transfer the skillet to the preheated oven (or move salmon to a baking sheet if skillet is not ovenproof). Roast 5–7 minutes for medium doneness (internal temperature about 125–130°F / 52–54°C), then brush another layer of glaze and broil 1–2 minutes to caramelize the surface—watch closely to avoid burning. Remove from oven and let rest 2 minutes.
7. While salmon finishes, prepare the green beans: heat 1 tbsp (15 ml) butter and 1 tbsp (15 ml) olive oil in a sauté pan over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add green beans and sauté 5–7 minutes until tender-crisp.
8. Stir in 1 tbsp (15 ml) maple syrup and the remaining 1/2 tsp (2.5 g) chopped thyme. Season to taste with salt and pepper and toss to coat. Warm through 1 minute, then remove from heat.
9. To serve, divide roasted potatoes and maple-butter green beans among 4 plates. Top each with a glazed salmon fillet, spoon any pan juices or remaining glaze over the fish, and garnish with lemon wedges. Serve immediately.