The Ultimate Smoked-Tea Maple Salmon

Fish and Seafood / Recipes with Maple Flakes / Recipes with Maple Syrup / Recipes with Maple Vinegar

Preparation Time:
Cooking Time:
10-12 portions
Metric Imperial


  • 1 salmon fillet, skin on, 800 g (1 3/4 lb)
  • 1 cup water
  • 1/4 cup Lapsang Souchong smoked tea
  • 1/2 cup maple syrup (preferably dark syrup for its robust flavour)
  • 1/2 cup maple vinegar
  • 1 tbsp old-fashioned mustard
  • Salt and ground pepper
  • 1 cup 35% cream
  • 1/2 cup fresh dill, chopped
  • Maple flakes


  1.   Preheat oven to 200°C (400°F).
  2. Line a baking sheet with parchment paper. Place salmon on it, skin side down.
  3. Boil water in a saucepan.
  4. In a bowl, combine the boiling water, tea, maple syrup, maple vinegar, and mustard. Pour evenly on the salmon, then season with salt and pepper. Bake for 10 to 15 minutes or until salmon is pink.
  5. Gently remove the salmon from the sheet and transfer to a serving plate. Keep warm.
  6. Strain the cooking liquid through a sieve. Pour into a saucepan with the cream and, over medium heat, reduce by half.
  7. Sprinkle dill and maple flakes on the salmon, and garnish the plate as desired.
  8. Serve with the tea sauce on the side.

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.