Entree: United States – Vermont, New England – Vermont Maple-Glazed Salmon

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 15 min

Total 1 hr

Ingredients

- 4 salmon fillets, approx. 6 oz (170 g) each (total approx. 24 oz / 680 g)
- 3 tbsp (45 ml) pure Vermont maple syrup
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) low-sodium soy sauce or tamari
- 1 tbsp (15 ml) fresh lemon juice (about 1/2 lemon)
- 1 garlic clove, minced
- 1 tbsp (14 g) unsalted butter
- 1/2 tsp (2.5 g) flaky sea salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper, plus more to taste
- 1/4 tsp (1 g) crushed red pepper flakes (optional)
- 1.5 lb (680 g) fingerling potatoes, halved lengthwise
- 2 tbsp (30 ml) olive oil (for potatoes)
- 1/2 tsp (2.5 g) kosher salt (for potatoes)
- 1 lb (450 g) green beans, trimmed
- 1 tbsp (15 ml) olive oil (for green beans)
- 1/2 tbsp (7.5 ml) unsalted butter (for green beans)
- 1/2 small shallot, minced (approx. 1 tbsp / 10 g)
- Zest of 1/2 lemon (optional)
- 2 tbsp (8 g) fresh parsley, chopped
- Lemon wedges for serving

Instructions

Short Description:
Pan-seared and oven-finished salmon brushed with a glossy Vermont maple syrup glaze, served with roasted fingerling potatoes and lemon-parsley green beans for a complete New England main course. The glaze balances sweet maple with mustard and bright lemon for a savory-sweet finish.

Regional Notes:
This version highlights Vermont's high-quality pure maple syrup as the central glaze ingredient, lending a characteristic sweet-savory profile distinct from generic maple-salmon recipes. The dish pairs the maple-accented fish with simple roasted potatoes and seasonal green beans—reflecting New England's preference for straightforward, locally sourced sides.

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or foil.
2. Toss the halved fingerling potatoes with 2 tbsp (30 ml) olive oil, 1/2 tsp (2.5 g) kosher salt and a few grinds of black pepper. Arrange cut-side down on the prepared baking sheet. Roast in the oven until golden and tender, about 25–35 minutes, turning once halfway through.
3. While the potatoes roast, whisk together 3 tbsp (45 ml) maple syrup, 1 tbsp (15 ml) Dijon mustard, 1 tbsp (15 ml) soy sauce, 1 tbsp (15 ml) lemon juice, 1 minced garlic clove, 1 tbsp (14 g) butter, 1/4 tsp (1 g) crushed red pepper flakes (if using), 1/2 tsp (2.5 g) flaky sea salt and 1/4 tsp (1 g) black pepper in a small bowl to make the glaze.
4. Pat the salmon fillets dry and season both sides lightly with salt and pepper. Heat a large ovenproof skillet over medium-high heat and add 1 tsp (5 ml) olive oil. When the oil is hot, add the salmon fillets skin-side down and cook without moving until the skin is crisp, about 3–4 minutes.
5. Flip the salmon, brush the top of each fillet generously with the maple glaze, then transfer the skillet to the oven. Roast until the salmon reaches your preferred doneness, about 6–8 minutes for medium (internal temperature about 125–130°F / 52–54°C). If you want extra caramelization, broil on high for 1–2 minutes—watch closely to avoid burning.
6. While the salmon finishes in the oven, prepare the green beans: bring a medium pot of salted water to a boil and blanche the green beans for 2 minutes; drain and plunge into ice water to stop cooking, then drain again. In a large skillet over medium heat, warm 1 tbsp (15 ml) olive oil and 1/2 tbsp (7.5 ml) butter. Add the minced shallot and sauté until fragrant, about 1 minute. Add the drained green beans and sauté 3–4 minutes until crisp-tender. Season with salt and pepper and stir in lemon zest (if using) and chopped parsley.
7. When the salmon is done, remove the skillet from the oven and let fillets rest 1–2 minutes. Spoon any pan glaze over the fillets.
8. To serve, divide the roasted fingerling potatoes and lemon-parsley green beans among four plates. Top each portion with a salmon fillet, garnish with additional parsley and lemon wedges, and serve immediately.