Entree: Canada – British Columbia (Pacific Canada) – Pacific Salmon with Maple Glaze

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr

Ingredients

- 4 Pacific salmon fillets, approx. 6 oz (170 g) each
- 1/4 cup (60 ml) pure Canadian maple syrup
- 2 tbsp (30 ml) low-sodium soy sauce or tamari
- 1 tbsp (15 ml) Dijon mustard
- 2 tsp (10 ml) fresh lemon juice
- 2 cloves garlic, minced
- 2 tbsp (28 g) unsalted butter, divided
- 1 tbsp (15 ml) olive oil (for searing)
- 3/4 tsp (4 g) kosher salt, divided, or to taste
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 1 cup (185 g) wild rice blend, dry
- 2 1/2 cups (600 ml) low-sodium chicken or vegetable broth
- 1 tbsp (14 g) unsalted butter for the rice
- 1 bunch (about 12 oz / 340 g) BC asparagus, trimmed
- 1 tbsp (15 ml) olive oil (for asparagus)
- Zest of 1 lemon
- 2 tbsp (8 g) chopped fresh dill or parsley, for garnish
- Lemon wedges, for serving (optional)

Instructions

Short Description:
Pan-seared and oven-finished Pacific salmon fillets glazed with a bright Canadian maple syrup sauce, served with a wild rice pilaf and roasted asparagus for a complete Pacific Canada main course.

Regional Notes:
This British Columbia version highlights locally sourced Pacific salmon and pure Canadian maple syrup for the glaze, pairing coastal fish with inland maple sweetness. The use of wild rice and seasonal BC asparagus keeps the plate regional and balanced compared with more generic salmon preparations.

1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for the asparagus.
2. Rinse the wild rice blend under cold water. In a medium saucepan bring the broth to a boil, add the rice, reduce heat to a low simmer, cover and cook until the grains split and are tender, about 35–45 minutes. Drain any excess liquid, stir in 1 tbsp (14 g) butter, season with 1/4 tsp (1.5 g) salt and 1/4 tsp (0.5 g) pepper, keep covered and warm.
3. Meanwhile whisk together the maple syrup, soy sauce, Dijon mustard, lemon juice, and minced garlic in a small bowl; set aside.
4. Pat the salmon fillets dry with paper towels and season both sides with remaining 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper.
5. Toss the trimmed asparagus with 1 tbsp (15 ml) olive oil, a pinch of salt and pepper, and spread in a single layer on the prepared baking sheet. Place the asparagus in the oven and roast for 8–10 minutes total (you will add it to the oven with the salmon later).
6. Heat a large ovenproof skillet over medium-high heat and add 1 tbsp (15 ml) olive oil. When shimmering, add the salmon fillets skin-side down (if skin-on) and sear until the skin is crisp and the bottom is golden, about 2–3 minutes. If skinless, sear 2–3 minutes until brown.
7. Flip the fillets, brush each generously with the maple glaze, and add 1 tbsp (14 g) butter to the skillet. Transfer the skillet to the oven and roast until the salmon reaches medium and flakes easily, about 6–8 minutes (internal temp ~125–130°F / 52–54°C for medium). In the last 2 minutes, spoon glaze from the pan over the fillets once more.
8. As soon as you place the salmon in the oven, move the asparagus to the oven rack so it finishes roasting during the same 6–8 minute interval (total asparagus time ~8–10 minutes). If your asparagus is very thick, allow an extra 1–2 minutes.
9. Remove salmon from oven and let rest 2 minutes. If desired, spoon any pan juices into a small saucepan, add the remaining 1 tbsp (14 g) butter and warm over low heat, whisking to make a glossy sauce.
10. To serve, divide wild rice among 4 plates, top with a salmon fillet, arrange roasted asparagus alongside, drizzle with extra maple-pan sauce, sprinkle lemon zest and chopped dill or parsley, and serve with lemon wedges.