In this ultimate “Great Canadian” sheet pan recipe, an ultra-quick glaze of East Coast maple syrup, a classic Prairies ingredient–mustard!–and a touch of smoky barbecue sauce make the perfect lacquered finishing touch for Canadian salmon fillets. This quick-prep recipe cooks in mere minutes, whether you prepare it in the oven or try our air fryer variation.
Prep time: 3 minutes
Cook time: 10 to 12 minutes
Total time: 13 to 15 minutes
Makes 4 servings
Ingredients
4 (150 g) skinless Canadian salmon fillets
2 tbsp (30 mL) dark maple syrup
2 tbsp (30 mL) grainy Dijon mustard
2 tbsp (30 mL) barbecue sauce
Salt and pepper
Method
1. Arrange salmon fillets on a lightly greased, foil-lined baking sheet. Sprinkle with salt and pepper.
2. In a small bowl, stir together maple syrup, mustard, and barbecue sauce until combined. Brush salmon with half of the glaze.
3. Bake in preheated 400°F (200°C) oven, brushing with remaining glaze halfway through cooking, until fish
flakes easily when tested with a fork; about 10 minutes. Broil on high heat 2 to 3 inches (5 – 8 cm) from burner until browned; about 1 minute.
Variation: Air Fryer Arrange salmon fillets in the basket of the air fryer. Proceed with the recipe as directed, reducing cooking time to 8 to 10 minutes and skipping the broiling step.
Tip: Serve with roasted or air-fried Brussels sprouts or broccoli and aromatic jasmine or basmati rice.
Tip: Dark maple syrup is richer in flavour, but any maple syrup or your favourite local honey will work for this delicious glaze.
Tip: Baking the salmon on foil makes clean up a snap, especially if the glaze caramelizes on the baking sheet.
Tip: For a hit of colour and freshness, sprinkle finished salmon with finely chopped chives, parsley, or green onion if desired.
Canadian seafood is a complete protein source, and contains all essential amino acids for overall health, and omega-3 fatty acids for brain health.
In partnership with Choose Canadian Seafood
The Choose Canadian Seafood Task Force, a program led by the Canadian Aquaculture Industry Alliance (CAIA) and The Fisheries Council of Canada (FCC) announced the launch of a new, national awareness campaign aimed at encouraging consumers to choose Canadian seafood more often. This campaign is noteworthy in light of how the pandemic and geopolitical events are impacting global food supply chains with disruptions and rising food prices.
“Only 30 per cent of seafood consumed in Canada is actually Canadian,” says Timothy Kennedy, President & CEO, CAIA. “By choosing Canadian seafood, we can enjoy a secure, sustainable, domestic food supply from our oceans that is good for you and good for the planet. It’s smart to choose Canadian Seafood.”
Canada’s seafood production is amongst the most sustainable in the world, with one of the lowest carbon footprints for proteins you can choose. Seafood is a critical future food for your health and for our planet.
The Smarter Meals Out of the Blue awareness campaign features helpful tips and family-friendly recipes like this Mustard Glazed Seafood Salmon.
About the Canadian Aquaculture Industry Alliance (CAIA)
The Canadian Aquaculture Industry Alliance (CAIA) is the national association that speaks for Canada’s seafood farmers, representing their interests in Ottawa to regulators, policy makers and political leaders. With a membership that reaches coast to coast to coast, comprised of finfish, shellfish and aquatic plant farmers, feed companies and suppliers, as well as regional aquaculture associations, CAIA is a passionate advocate for the quality and sustainability of farmed seafood. For more information visit: www.aquaculture.ca.
About The Fisheries Council of Canada
The Fisheries Council of Canada (FCC) is the voice of Canada’s wild capture fish and seafood industry, promoting a healthy resource and prosperous industry playing a vital role in the Canadian economy. Our members include small, medium and larger-sized companies along with Indigenous enterprises that harvest and process fish from Canada’s three oceans. For more information, visit: www.fisheries council.ca.
This project is funded via the Canadian Fish and Seafood Opportunities Fund (CFSOF).
