Brined Salmon with Maple Syrup

88 Reviews
90% would make this recipe again

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Ingredients

??? water ???
??? coarse salt ???
??? peppercorns ???
??? lemon zest, finely grated ???
??? maple syrup ???
??? salmon fillet ???
??? olive oil ???

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.

Method

  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)

Amount

% Daily Value

Calories

210

Fat

9 g

14 %

Saturated 1.7 g
+ Trans 0 g

8 %

Cholesterol

110 mg

Sodium

790 mg

33 %

Carbohydrate

0 g

0 %

Fibre

0 g

1 %

Sugars

0 g

Net Carbs

0 g

Protein

30 g

Vitamin A

4 %

Vitamin C

3 %

Calcium

2 %

Iron

6 %
More info

Claims

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
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives 3 ½
Fats ½
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

88 Reviews (80 with rating only) 90% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
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
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
cinzia
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

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