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Maple ginger salmon

Christine Cushing is here with a simple salmon recipe for that one person who burns everything they make. 



  • 4 pieces salmon fillets, each about 6-ounces
  • Salt and freshly cracked black pepper, to taste
  • 1 tablespoon grated ginger
  • 1 tablespoon canola oil
  • 1/2 tablespoon Canadian whisky
  • 1 1/2 tablespoon grainy Dijon mustard
  • 1 1/2 tablespoon maple syrup
  • Sprig of dill, for finishing the plate (optional)


  1. Preheat oven to 350 degrees F. 
  2. Season salmon very lightly with salt and cracked black pepper and rub in grated ginger.
  3. Heat oil in cast iron skillet over medium heat.
  4. When oil is hot, add the salmon, skin side down and sear until golden brown, about two to three minutes per side.
  5. Combine maple syrup, Dijon mustard and whisky in small bowl. Brush glaze on top of salmon.
  6. Transfer salmon in cast iron fry pan to preheated oven.
  7. Bake salmon until just cooked through, firm to the touch and when knife inserted in centre feels warm to touch, about five to seven minutes depending on thickness of fish. 
  8. Serve with Napa and Apple Coleslaw.
  9. Garnish with a sprig of dill, if desired.

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