Salmon with Maple Dijon Glaze

One of the greatest things about living on an island is that we have access to fresh fish. A favourite of ours is salmon.  Manitoulin Island is a fisherman’s paradise.

The fish you can catch depends on the time of year, and which lake you are fishing at.  Whether you are a beginner or a seasoned fishing enthusiast, or whether you like fishing from the shore, the dock or by boat, you can be sure that you’ll find the perfect kind of fishing for you on Manitoulin Island.

Photo cred: My lovely and talented friend,  @jessicaxallen.

Manitoulin Island has 108 lakes.  The island’s lakes have lake trout, bass, walleye, pike, perch, salmon, smelts, etc.

Luckily for us, my Dad is an avid fisherman and he has been giving us gifts of salmon these days.  He cleans them and fillets them for me, and all I have to do is cook the fish.

I need to have a lot of fish recipes handy, because we’re in Fall fishing season and the salmon are biting.

Salmon with Maple Dijon Glaze

Ingredients:

• 2 1/2 lb side of salmon, skin on
• 3 Tbsp maple syrup
• 3 Tbsp Dijon mustard (I use Maille mustard)
• 4 cloves garlic, minced
• freshly cracked black pepper
• Himalayan pink sea salt

Instructions:

1. Preheat oven to 400 degrees. In a large bowl, add maple syrup, dijon mustard, garlic, freshly cracked black pepper, and Himalayan pink sea salt. Add salmon fillets and coat well.  Let marinate for at least 30 min.
2. Place fillets skin side down on parchment lined baking sheet. Baste with maple mixture. Bake for 15 to 20 min. Make sure not to overcook.