“Salmon is probably my favourite fish & I'm always looking for new ways to prepare it. This recipe came from the Maple Restaurant in Halifax Nova Scotia & was created by Michael Smith (Chef At Large on the Food Network). Note overnight marinating is required!”

Ingredients Nutrition


  1. Whisk syrup and salt in small bowl until well combined.
  2. Place salmon in a container just big enough to hold them in a single layer.
  3. Pour syrup mixture over top, cover tightly and refrigerate overnight.
  4. Remove salmon from the brine and place on a roasting rack.
  5. Let it drain briefly; bake in a preheated 400F oven for 5- 7 minutes (depending on the thickness of the fish).
  6. To judge doneness, squeeze the fish or prod with a thin-bladed knife.
  7. The flesh should just begin to flake and will be moist and juicy inside.
  8. Meanwhile, place Chardonnay, mustard and cream into a small pot and bring to a boil; reduce heat and simmer for 8- 10 minutes to allow liquid to reduce and sauce to thicken.
  9. Reserve& keep hot while the salmon cooks.
  10. Just before serving, add the chives and swirl to combine.

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