Experience the exquisite blend of sweet and savory with this Maple Salmon recipe, a highlight from my collection of Newfoundland community cookbooks spanning the 60s, 70s, and 80s. This dish beautifully showcases the island’s love for fresh, local seafood and its knack for innovative flavors. Maple syrup, a beloved ingredient in Newfoundland kitchens, meets tender salmon fillets in a deliciously unexpected pairing.
In this recipe, the salmon is coated in a luscious maple glaze that caramelizes during baking, adding a rich, sweet flavor while preserving the fish’s delicate taste. The result is a stunningly simple yet impressive dish that’s perfect for both casual dinners and special occasions. The hint of maple syrup enhances the natural richness of the salmon, creating a mouthwatering contrast that’s sure to delight your taste buds.
Ideal for those who appreciate the unique fusion of traditional Newfoundland ingredients with a touch of gourmet flair, Maple Salmon is a dish that embodies the essence of local culinary creativity. Whether you’re a seasoned chef or a home cook looking to explore new flavors, this recipe offers a delightful journey into Newfoundland’s diverse and flavorful food culture.
Maple Salmon Recipe:
Ingredients:
2 salmon fillets skin on
1 tbsp fresh or dried dill
1/2-cup thick maple syrup
Juice of a lemon
4 tablespoons vegetable oil
1/2-cup butter
3 tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp pepper
Melt butter in saucepan.
Turn heat to low.
Quickly add remaining ingredients (except salmon) and stir.
Remove from heat and continue to stir for about thirty seconds.
Place the salmon in a glass dish or on a large plate.
Pour saucepan mixture over salmon.
Turn salmon a few times to make sure all the fish is well coated.
Let the salmon rest in the marinade in the fridge for about twenty minutes.
Turn the fillets after ten minutes.
Heat outdoor grill to moderately high.
Place fillets on grill, skinless side down for five to seven minutes then turn and cook for another five to seven minutes.
Serve with grilled corn on the cob and rice.
Photo Provided by Lucas Wood
“Thanks for the recipe it was delicious!”
