Brined Salmon with Maple Syrup

87 Reviews
90% would make this recipe again

BRINING : 4 h Preparation : 10 min Cooking : 10 min
210 calories/serving


2 cups water 500 mL
2 tbsp coarse salt 35 g
1 pinch peppercorns 1 g
1/2 tsp lemon zest, finely grated 4 lemons
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.


  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 (120 g)


% Daily Value




9 g

14 %

Saturated 1.7 g
+ Trans 0 g

8 %


110 mg


790 mg

33 %


0 g

0 %


0 g

1 %


0 g

Net Carbs

0 g


30 g

Vitamin A

4 %

Vitamin C

3 %


2 %


6 %


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


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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87 Reviews (80 with rating only) 90% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful
april 25, 2019 | I would make this recipe again

This recipe was amazing. Left the wild salmon in the brine for 5 hours. I did rinse it quickly before drying and cooking it.

Useful 0
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
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
april 30, 2018 | 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
november 11, 2011 | I would make this recipe again

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

Useful 0

Top Reviews

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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
october 20, 2021 | I would make this recipe again

Delicious, though a wee bit salty.

Useful 0
april 25, 2019 | I would make this recipe again

This recipe was amazing. Left the wild salmon in the brine for 5 hours. I did rinse it quickly before drying and cooking it.

Useful 0

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