Entree: United States – New England (New Hampshire) – Maple Balsamic Glazed Salmon

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

- 4 salmon fillets, approx. 6 oz (170 g) each, skin-on if available
- 3 tbsp (45 ml) pure maple syrup (use New Hampshire maple syrup if available)
- 2 tbsp (30 ml) balsamic vinegar
- 1 tsp (5 ml) Dijon mustard
- 1 clove garlic, minced
- 1 tbsp (15 ml) olive oil, plus 2 tbsp (30 ml) divided
- 1 tbsp (15 g) unsalted butter
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (2.5 g) freshly ground black pepper, divided
- 1 lemon, cut into wedges (for serving)
- 1 tbsp (15 ml) fresh parsley, chopped (for garnish)
- 1 lb (450 g) baby Yukon gold or fingerling potatoes, halved
- 1 tbsp (15 ml) olive oil (for potatoes)
- 1/2 tsp (2.5 g) dried thyme or 1 tsp (5 ml) fresh thyme leaves
- 10 oz (285 g) fresh green beans, trimmed
- 1 small shallot, thinly sliced (about 1 oz / 30 g)
- 1 tbsp (14 g) unsalted butter (for green beans)

Instructions

Short Description:
Salmon fillets glazed with a sweet-tangy reduction of pure maple syrup and balsamic vinegar, served with roasted baby potatoes and sautéed green beans for a complete New England main course.

Regional Notes:
This New Hampshire–style version highlights locally produced maple syrup in a simple glaze paired with balsamic vinegar for balance; unlike plain maple-glazed salmon, the balsamic adds a tang that cuts the sweetness. Served with roasted potatoes and seasonal green beans to make a complete, regionally grounded entree typical of New England home cooking.

1. Preheat the oven to 425°F (220°C). Toss the halved baby potatoes with 1 tbsp (15 ml) olive oil, 1/2 tsp (2.5 g) kosher salt, 1/4 tsp (1.25 g) black pepper, and thyme; spread cut-side down on a rimmed baking sheet. Roast until golden and tender, about 25–30 minutes, turning once halfway through.
2. While the potatoes roast, make the glaze: in a small saucepan over medium heat combine the maple syrup, balsamic vinegar, Dijon mustard, and minced garlic. Bring to a gentle simmer and reduce until slightly thickened, about 4–6 minutes. Remove from heat and whisk in 1 tbsp (14 g) butter. Reserve 2 tbsp (30 ml) of glaze for finishing and transfer the rest to a bowl for brushing.
3. Prepare the green beans: bring a medium pot of salted water to a boil and blanch the trimmed green beans for 2 minutes until bright green and just tender. Drain and immediately plunge into a bowl of ice water to stop cooking; drain again and set aside.
4. In a large ovenproof skillet (cast iron preferred), heat 1 tbsp (15 ml) olive oil over medium-high. Pat the salmon fillets dry and season both sides with the remaining 1/2 tsp (2.5 g) kosher salt and 1/4 tsp (1.25 g) black pepper. Place salmon fillets skin-side down and sear without moving for 3–4 minutes until the skin is crisp and the fish releases easily.
5. Flip the fillets, brush the tops generously with the reserved warm glaze, then transfer the skillet to the preheated oven. Roast until the salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium, about 6–8 minutes depending on thickness. Remove salmon to a plate and let rest 3 minutes; brush once more with glaze before serving.
6. While the salmon rests, finish the green beans: in a sauté pan over medium heat melt 1 tbsp (14 g) butter with the sliced shallot and cook until softened, about 2 minutes. Add the blanched green beans, toss to coat, and sauté 2–3 minutes until heated through and glossy. Season with a pinch of salt and pepper.
7. To serve, divide the roasted potatoes and sautéed green beans among 4 plates. Place a glazed salmon fillet on each plate, spoon any pan juices over the salmon, garnish with chopped parsley, and serve with lemon wedges for squeezing.
8. Optional: pass additional maple-balsamic glaze at the table for guests who prefer extra sweetness or tang.