Entree: Canada – Atlantic Canada (New Brunswick) – New Brunswick Maple-Glazed Salmon

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 2 min

Total 50 min

Ingredients

- 4 salmon fillets, approx. 6 oz (170 g) each, skin-on if available
- 1/3 cup (80 ml) pure maple syrup
- 2 tbsp (30 ml) low-sodium soy sauce
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) whole-grain mustard (optional, for texture)
- 1 tbsp (15 ml) apple cider vinegar or lemon juice
- 1 clove garlic, minced (about 1 tsp / 5 g)
- 1 tbsp (15 g) unsalted butter, melted
- Salt and freshly ground black pepper
- 1 lb (450 g) baby potatoes, halved
- 1 tbsp (15 ml) olive oil (for potatoes)
- 1 tsp (5 ml) fresh thyme leaves or 1/2 tsp (2.5 ml) dried thyme
- 12 oz (340 g) green beans, trimmed
- 1 tbsp (15 ml) olive oil (for beans) or 1 tbsp (14 g) unsalted butter
- 1 tbsp (15 g) unsalted butter (to finish beans)
- 1 lemon, halved (for juice and wedges)
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Instructions

Short Description:
Salmon fillets glazed with a classic New Brunswick blend of pure maple syrup, soy sauce, and mustard, baked until caramelized and served with roasted baby potatoes and lemon-butter green beans for a complete Atlantic Canada main course.

Regional Notes:
This New Brunswick version emphasizes local maple syrup combined with a savory soy-mustard balance common in Maritime salmon preparations; the glaze is lightly caramelized rather than heavily spiced, and the meal is paired with simple potatoes and seasonal green beans typical of Atlantic Canadian home cooking.

1. Preheat the oven to 425 F (220 C). Line a rimmed baking sheet with parchment or lightly oil a large ovenproof skillet.
2. Toss the halved baby potatoes with 1 tbsp (15 ml) olive oil, thyme, 1/2 tsp (2.5 ml) salt and 1/4 tsp (0.5 g) black pepper. Spread them cut-side down on one side of the prepared baking sheet. Roast in the preheated oven for 20–25 minutes, turning once, until golden and tender.
3. While the potatoes roast, whisk the glaze: in a small bowl combine 1/3 cup (80 ml) pure maple syrup, 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) Dijon mustard, 1 tsp (5 ml) whole-grain mustard if using, 1 tbsp (15 ml) apple cider vinegar or lemon juice, minced garlic, melted butter, and a pinch of salt and pepper. Taste and adjust balance—maple should be prominent but balanced by the soy and mustard.
4. When the potatoes have about 8–10 minutes remaining, pat the salmon fillets dry and season lightly with salt and pepper. Transfer them to the other side of the baking sheet (skin-side down) or to a second small sheet/skillet. Brush each fillet generously with about half of the maple glaze.
5. Return the baking sheet to the oven and bake the salmon at 425 F (220 C) for 8–12 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork. Halfway through baking (after about 5–6 minutes), brush the fillets with the remaining glaze. Optional: for a slightly caramelized top, switch the oven to broil for 1–2 minutes at the end—watch closely to avoid burning the maple.
6. While the salmon finishes, prepare the green beans: bring a medium pot of salted water to a boil. Blanch the trimmed green beans for 2–3 minutes until bright green and just tender, then drain and plunge into ice water to stop cooking. Drain again.
7. Heat 1 tbsp (15 ml) olive oil or 1 tbsp (14 g) butter in a skillet over medium heat. Add the blanched green beans and sauté 2–3 minutes until heated through. Stir in 1 tbsp (15 g) butter and the juice of half a lemon, season with salt and pepper to taste, and remove from heat.
8. Remove salmon and potatoes from the oven. Let the salmon rest 2 minutes. Plate each portion with a salmon fillet, a portion of roasted baby potatoes, and a serving of lemon-butter green beans. Spoon any pan juices or an extra drizzle of glaze over the salmon.
9. Garnish with chopped parsley and lemon wedges. Serve immediately.