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Brined Salmon with Maple Syrup

70 Reviews
90% would make this recipe again

Brining : 4 h Preparation : 10 min Cooking : 10 min
210 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Kid-friendly
  • Diabetes-friendly

Ingredients

2 cups water 500 mL
2 tbsp coarse salt 35 g
peppercorns
1/2 tsp lemon zest, finely grated
1/4 cup maple syrup 65 mL
300 g salmon fillet
2 tsp olive oil 10 mL

Before you start

Be sure to precisely measure the salt amount and not to exceed the brining time, otherwise the final result may be too salty.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Pour the water and salt in a bowl or shallow mould, then mix well until the salt is dissolved. Lightly crush the peppercorns then add them to the brine. Add the grated zest and maple syrup.
  2. Remove and discard the skin of the salmon, then put the salmon in the brine. Cover the salmon completely with the brine (Depending on the size of the bowl, it may be necessary to add some additional brine to cover the salmon: you will need 1 tablespoon of salt for every cup of water). Cover and chill in the refrigerator for at least 4 h (maximum overnight).
  3. Take the salmon out of the brine, pat it dry using paper towels, then cut it into serving size pieces. Discard the brine.
  4. Heat the oil in a nonstick pan over medium heat. Sear the salmon, 2 min per side, until a light gold crust is formed. Lower the heat to 'low' and cook an additional 4-5 min. Check with a fork to see if the fish is cooked through. Serve on the warmed plates.

Nutrition Facts Table

per 1 Serving (120g)

Amount

% Daily Value

Calories

210

Fat

9 g

14 %

Saturated 1.7 g
+ Trans 0 g

8 %

Cholesterol

110 mg

Sodium

790 mg

33 %

Carbohydrate

0 g

0 %

Fibre

0 g

1 %

Sugars

0 g

Protein

30 g

Vitamin A

4 %

Vitamin C

3 %

Calcium

2 %

Iron

6 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 0 serving
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ½ servings

Claims

This recipe is :
Free  :
Sugar, Trans Fat
Low  :
Saturated Fat
Source of  :
Iron, Magnesium, Omega-3, Pantothenic Acid, Vitamin B1, Zinc
Good source of  :
Vitamin B2, Vitamin E
Excellent source of  :
Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B6, Vitamin D

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives 3 ½
Fats ½
Other Foods 0

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Members' Reviews

70 Reviews (64 with rating only ) 90% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
PaniniPrincess
november 06, 2012 | I would make this recipe again

I didn't notice I had to brine the fish, so I replicated the recipe, brine and all, and cooked it a l'etouffee in the oven for 15 minutes after boiling the brine mix. Guest and husband were very impressed.

Useful 0
DMCLEAN
november 06, 2012

I enjoyed this recipe; however, results are equally as good in half the prep time and without the need of 4 hours of brine and dishes for prep. Simply saute the salmon in syrup with a hint of cinnamon using an oven safe pan. Then place the pan in the oven at 350 F for about 10 minutes. Also, for best result the fish should be firm.

Useful 0
cinzia
november 14, 2011 | I would make this recipe again

Recommendation to Lestobo: make sure you measure carefully the quantity of salt and do not leave it brine for too long, otherwise it may be too salty.

Useful 0
Lestobo
november 11, 2011 | I would make this recipe again

Definitely too salty! I will try again but use less salt.

Useful 0
shoshi68
november 08, 2010 | I would make this recipe again

Delicious, though a wee bit salty.

Useful 0

Top Reviews

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chuff
november 08, 2009 | I would make this recipe again

I cooked this fish for family who were visiting and we all agreed that it was better than anything we'd eaten in a restaurant! I didn't take the skin off before marinating, just put it flesh side down in the brine and left it for 6-7 hours. Fried it in the olive oil for 2-3 minutes on the flesh side, long enough to sear, then turned it over and put the lid on for about five more minutes on the skin side. Delicious and infinitely repeatable!

Useful 3
PaniniPrincess
november 06, 2012 | I would make this recipe again

I didn't notice I had to brine the fish, so I replicated the recipe, brine and all, and cooked it a l'etouffee in the oven for 15 minutes after boiling the brine mix. Guest and husband were very impressed.

Useful 0
DMCLEAN
november 06, 2012

I enjoyed this recipe; however, results are equally as good in half the prep time and without the need of 4 hours of brine and dishes for prep. Simply saute the salmon in syrup with a hint of cinnamon using an oven safe pan. Then place the pan in the oven at 350 F for about 10 minutes. Also, for best result the fish should be firm.

Useful 0