🇨🇦 CanadaCatalog recipe
Salmon fillets seared skin-crisp then lacquered in a quick maple and Dijon glaze that caramelizes into a sticky, savory-sweet crust.
For 4 servings.
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Whisk maple syrup, dijon, tamari and garlic into a glaze.
Pat the salmon dry and season; sear skin-side down in the oil over medium-high heat 4 minutes until the skin is crisp.
Flip the fillets, pour the glaze around them, and spoon it over as it bubbles and reduces, 3–4 minutes, until the fish is just opaque at the thickest point.
💡 Pull it while the center still looks faintly translucent — it finishes cooking off the heat.
Squeeze lemon over the pan and let the fish rest 2 minutes in the glaze.
Plate the fillets glaze-side up and spoon the sticky pan sauce on top.
Wild and farmed salmon from British Columbia's Pacific coast and Atlantic-province waters are staples of Canadian home cooking, and pairing salmon with maple syrup — tapped each spring from Ontario and Quebec sugar bushes — became shorthand for a Canadian flavor pairing on menus and in home kitchens through the late 20th century. The reduce-and-lacquer glazing technique itself is a modern, practical addition, not a historic one.
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