Maple bourbon seafood glaze


  • 4 each Fish fillets (salmon, halibut, etc.)
  • ¼ tsp (1.25 ml) Kosher salt
  • ¼ tsp (1.25 ml) Black pepper
  • 1 cup (250 ml) Wabanaki Maple, Bourbon Barrel-Aged Maple Syrup
  • 2 tsp (10 ml) Balsamic vinegar
  • ¼ cup (60ml) Butter, cubed

Method: Fish

1. Preheat oven to 400°F.
2. Place salmon or halibut fillets on parchment paper-lined baking sheets. Season to taste with salt and pepper.
3. Bake in the oven for 12-14 minutes or until fish flakes easily when tested with a fork. While the fish is cooking, prepare the sauce.


Method: Sauce

1. Place maple syrup & balsamic vinegar into a small pot. Heat over medium-high heat, simmer for 5-10 minutes or until mixture has reduced by half and becomes syrupy.
2. Whisk in butter just until melted and sauce is glossy. Pour over cooked fish and serve warm.


Chef's Tip

This recipe will also work well as a sauce drizzled over seared scallops.