Maple Salmon Fillet with Chives

Fish and Seafood / Recipes with Maple Syrup

Cooling Time:
4 portions
Metric Imperial


  • 1 680-g (1 1/2-lbs) salmon fillet
  • 1/2 cup chives, chopped
  • 2 cloves of garlic, minced
  • 1/4 cup olive oil
  • 3 tablespoons maple syrup (preferably amber syrup for its rich flavour)
  • 1 tablespoon soya sauce
  • 1 Juice of 1 lemon
  • Salt and pepper, to taste


  1. Preheat barbecue on medium heat.
  2. Cut the salmon fillet into 4 equal parts. Keep the salmon skin on each piece.
  3. In a bowl, combine chives, garlic, olive oil, maple syrup, soya sauce and lemon juice. Season well.
  4. Baste salmon with marinade and refrigerate for 15 minutes, then grill for 3 to 4 minutes on each side (or until desired doneness).

This recipe works well with swordfish, trout or tilapia. If you inquire at the seafood counter; they will be able to advise you on what other type of fish will go well with this recipe. Remember that for grilling, fish that has firm flesh is best.

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.

Fish and Seafood Recipes

Recipes with Maple Syrup

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.