Maple and ginger buttered salmon

Main courses

Maple and ginger buttered salmon

4 portions


20 min


30 min

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  • 30 ml (2 tablespoons) oil
  • Four 150 g (1/3 lb.) salmon fillets (or steaks)
  • 80 ml (1/3 cup) apple juice or water
  • 80 ml (1/3 cup) white wine vinegar or white balsamic vinegar
  • 250 ml (1 cup) shallots, chopped
  • 5 ml (1 teaspoon) fresh ginger, grated
  • 375 ml (1 1/2 cups) chilled butter, cut into pieces
  • 80 ml (1/3 cup) 35% cream
  • 80 ml (1/3 cup) warm maple syrup
  • Salt and freshly ground pepper, to taste


  1. Preheat oven to 190 °C (375 °F).
  2. Oil and season salmon pieces, place on a tray and cook in centre of oven for 12 to 18 minutes, depending on size.
  3. Meanwhile, in a saucepan over gentle heat, cook apple juice, vinegar, shallots and ginger until it reaches a marmalade consistency.
  4. Gradually add butter, stirring constantly with a spoon or whisk until smooth. Season to taste.
  5. Add cream and continue cooking for 1 to 2 minutes.
  6. Stir maple syrup into beurre blanc and heat for 1 minute.
  7. To serve, remove skin and bones from fillets or steaks.
  8. Pour a layer of maple–ginger beurre blanc on a serving plate, place salmon on top and serve with green vegetables.

Additional Information

Salmon is best when cooked to medium-rare.

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