In this ultimate “Great Canadian” sheet pan recipe, an ultra-quick glaze of East Coast maple syrup, a classic Prairies ingredient – mustard! – and a touch of smoky barbecue sauce makes the perfect lacquered finishing touch for Canadian salmon fillets. This quick-prep recipe cooks in mere minutes, whether you prepare it in the oven or try our air fryer variation.
Arrange salmon fillets on lightly greased, foil-lined baking sheet. Sprinkle with salt and pepper.
In a small bowl, stir together maple syrup, mustard and barbecue sauce until combined. Brush salmon with half of the glaze.
Bake in preheated 400°F (200°C) oven, brushing with remaining glaze halfway through cooking, until fish flakes easily when tested with a fork; about 10 minutes. Broil on high heat 2 to 3 inches (5 – 8 cm) from burner until browned; about 1 minute.
Tip: Serve with roasted or air-fried Brussels sprouts or broccoli and aromatic jasmine or basmati rice.
Tip: Dark maple syrup is richer in flavour, but any maple syrup or your favourite local honey will work for this delicious glaze.
Tip: Baking the salmon on foil makes clean-up a snap, especially if the glaze caramelizes on the baking sheet.
Tip: For a hit of colour and freshness, sprinkle finished salmon with finely chopped chives, parsley or green onion, if desired.
Variation: Air Fryer Maple-Mustard Glazed Salmon
Arrange salmon fillets in basket of air fryer. Proceed with recipe as directed, reducing cooking time to 8 to 10 minutes and skipping the broiling step.