Maple and Ginger Buttered Salmon

Ingredients (4 portions)

  • 30 ml of oil (2 tablespoons)
  • 4 - 150 g salmon filets or salmon steaks
  • 80 ml of apple juice or water (1/3 cup)
  • 80 ml of pure maple wine vinegar (1/3 cup)
  • 250 ml of shallot, chopped (1 cup)
  • 5 ml of freshly ground ginger (1 teaspoon)
  • 375 ml of cold butter cut in pieces (1 1/2 cup)
  • 80 ml of cream 35% (1/3 cup)
  • 80 ml of warm maple syrup (1/3 cup)
  • Salt and freshly ground pepper to taste
  • 30 ml of coriander or Italian parsley, chopped (2 tablespoons)


  1. Preheat oven to 350 °F (190 °C).
  2. Oil and season the salmon pieces, place on a cookie sheet and cook in the center of the oven for 12 to 18 minutes depending on their size.
  3. While the fish is cooking, in a saucepan, cook the apple juice, the maple vinegar, the shallots and the ginger on low heat until it turns to marmalade.
  4. Gradually add the butter while stirring with a spoon or a whisk until a smooth texture is reached.  Season to taste.
  5. Add the cream and keep cooking for 1 or 2 minutes.
  6. Incorporate the white butter syrup and heat for 1 minute.
  7. To serve, remove the skin and the bones from the steaks.  Cover the bottom of a serving platter with white maple and ginger butter, place the salmon in the center and garnish with coriander or parsley.


* Salmon is best when half cooked.


Source: Fédération des producteurs acéricoles du Québec