Maple Salmon: Tried and True

Maple salmon

I have made this recipe many times on the barbecue and in the oven. It is tried and true. I made it at the Auberge St. Simon while on the Crustacean Cruise, a cycling trip along the St. Lawrence River in the region of Quebec known as the lower St. Lawrence ( The recipe is based on one from and can be cooked in the oven using a glass baking dish or on the barbecue using a metal cookie sheet or perforated barbecue sheet.

¼ cup maple syrup

2 teaspoons soy sauce

1 clove garlic, minced

¼ teaspoon garlic salt

1/8 teaspoon ground black pepper

1 tablespoon of fresh ginger, minced (my addition)

1 lb. salmon filet (or steaks)

1. In a small bowl, mix all ingredients except salmon.

2. Place salmon in a glass baking dish and coat with marinade. Cover dish and place in refrigerator for 30 minutes, turning once.

3. Bake salmon uncovered in 400 degrees F. oven for 20 minutes or until it flakes easily with a fork using the glass baking dish or metal cookie sheet if cooking on the barbecue.

I have hiked and biked through Nepal, Cuba and Mexico. I also maintain a busy schedule of adventure traveling in Canada. Many stories in the blog were originally published in the Travel Section of The Montreal Gazette. My web site is:

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Posted in recipes
5 comments on “Maple Salmon: Tried and True
  1. rrsamata says:

    Hello I liked some of your posts. I would like to share some of them on do I get permission from you? Of course i would love if you can do it yourself. No offense please!

  2. Susan Schwartz says:

    Hey, Dave. I tend to grate ginger rather than mince it: more flavour that way, I find.

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