Maple-Roasted Salmon with Maple Béarnaise Sauce

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Recipe — Maple-Roasted Salmon with Maple Béarnaise Sauce
8 portions
Metric Imperial



  • 1/4 cup Dijon mustard
  • 1 teaspoon ground fennel
  • 1/4 cup maple syrup (preferably amber syrup for its rich flavour)
  • Juice of 1 lemon
  • 1 900-g (2 lbs) salmon filet, skin removed
  • Salt and freshly ground pepper
  • 12 slices of prosciutto
  • Maple sugar crystals (or maple flakes), to taste

Béarnaise Sauce

  • 2 tablespoons butter
  • 4 shallots, chopped
  • 2 sprigs of fresh tarragon, chopped
  • Salt and freshly ground pepper
  • 1 cup wine vinegar
  • 1/2 cup maple syrup
  • 4 egg yolks
  • 1 tablespoon cold water
  • 1 cup melted butter
  • 1/2 cup chervil (or fresh basil), chopped


  1. In a bowl, combine the mustard, fennel, maple syrup and lemon juice. Set the marinade aside.
  2. Lay out the salmon filet in a dish. Season with salt and pepper and pour the marinade over it.
  3. Cut the filet in half widthwise. Place the pieces of salmon flesh against flesh, head to tail.
  4. Preheat the oven to 200 °C (400 °F).
  5. Wrap the marinated salmon with the prosciutto and tie with string. Place on a parchment-lined baking sheet, sprinkle with maple crystals and bake for 40 minutes.
  6. While it bakes, prepare the béarnaise. In a saucepan, melt the butter and sweat the shallots with half of the tarragon. Season with salt and pepper.
  7. Add the vinegar and maple syrup, then reduce by half over very low heat. Strain the sauce into a bowl. Let the sauce cool, then whisk in the egg yolks.
  8. Add the cold water and place the bowl over a double boiler. Next, gradually pour in the melted butter, whisking continuously to ensure the sauce emulsifies. Once it has the consistency of mayonnaise, add the rest of the tarragon and the chervil (or basil). Correct the seasoning if necessary.
  9. Serve with seasonal vegetables.
  10. Spoon the maple béarnaise over the salmon to serve.

Step by step available: step_rotisaumonhr

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.