- 1 salmon fillet, skin on, 800 g (1 3/4 lb)
- 250 ml water
- 60 ml Lapsang Souchong smoked tea
- 125 ml maple syrup (preferably dark syrup for its robust flavour)
- 125 ml maple vinegar
- 15 ml old-fashioned mustard
- Salt and ground pepper
- 250 ml 35% cream
- 125 ml fresh dill, chopped
- Maple flakes
- Preheat oven to 200°C (400°F).
- Line a baking sheet with parchment paper. Place salmon on it, skin side down.
- Boil water in a saucepan.
- In a bowl, combine the boiling water, tea, maple syrup, maple vinegar, and mustard. Pour evenly on the salmon, then season with salt and pepper. Bake for 10 to 15 minutes or until salmon is pink.
- Gently remove the salmon from the sheet and transfer to a serving plate. Keep warm.
- Strain the cooking liquid through a sieve. Pour into a saucepan with the cream and, over medium heat, reduce by half.
- Sprinkle dill and maple flakes on the salmon, and garnish the plate as desired.
- Serve with the tea sauce on the side.
The Fédération des producteurs acéricoles du Québec is not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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