Ingredients:

  • 1/4 cup (60 ml) Balsamic Vinegar
  • 2 tablespoons (30 ml) Dijon Mustard
  • 2 tablespoons (30 ml) Maple Syrup (pure maple syrup preferred)
  • 2 cloves Garlic, minced (approximately 1 teaspoon)
  • 1 tablespoon (15 ml) Olive Oil, extra virgin
  • 1/4 teaspoon Dried Thyme
  • 1/4 teaspoon Dried Rosemary
  • 1/4 teaspoon Salt (sea salt or kosher salt)
  • 1/4 teaspoon Black Pepper, freshly ground
  • 4 Salmon Fillets (about 6 ounces/170g each), skin on or off, your choice

Instructions:

  1. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, minced garlic, olive oil, thyme, rosemary, salt, and pepper until well combined.
  2. Place the salmon fillets in a resealable plastic bag or a shallow dish. Pour the marinade over the salmon, ensuring each fillet is well coated. Seal the bag or cover the dish.
  3. Refrigerate for at least 30 minutes, or up to 2 hours. Longer marinating times will result in a stronger flavour, but don't go too long or the acid in the balsamic vinegar could affect the texture of the salmon.
  4. Choose your cooking method (grill, bake, or pan-fry).
  5. Grill: Preheat grill to medium-high heat. Grill salmon skin-side down (if skin-on) for about 4-6 minutes, then flip and cook for another 3-5 minutes, or until cooked through.
  6. Bake: Preheat oven to 400°F (200°C). Place salmon on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until cooked through.
  7. Pan-Fry: Heat a tablespoon of olive oil in a skillet over medium heat. Place salmon skin-side down (if skin-on) and cook for 5-7 minutes until the skin is crispy. Flip and cook for another 3-5 minutes, or until cooked through.
  8. Salmon is cooked through when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
  9. Serve immediately. Garnish with fresh herbs, if desired.