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Ahornglasierter Lachsfilet mit karamellisierter Glasur, schwarzem und weißem Sesam und frischen Korianderblättern auf einem weißen Teller, daneben ein Sektglas mit goldenem Riesling-Secco

Maple Salmon with Ginger, Lime, and Sesame

Salmon fillets in a rich maple syrup glaze with ginger, lime, and soy sauce—caramelized in a skillet, ready in 25 minutes. Pair it with Fresh Wines Secco Sparkling from the Niagara Peninsula: a finely sparkling Riesling secco whose residual sweetness complements the maple glaze and whose effervescence cuts through the richness of the fish. Canada meets Canada.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Asian-inspired, Fish & Seafood
Cuisine Asian fusion, Canadian, International, Seasonal
Servings 2 people
Calories 540 kcal

Equipment

  • 1 Beschichtete Pfanne oder Gusseisenpfanne
  • 1 Kleines Gefäß für die Glasur
  • 1 Pinsel oder Löffel zum Bestreichen
  • 1 Scharfes Messer

Ingredients
  

FOR THE SALMON:

  • 2 Salmon fillets about 180 g each, with skin
  • 1 EL butter or neutral oil
  • sea salt freshly ground black pepper

FOR THE MAPLE GLAZE:

  • 3 teaspoon of maple syrup dark, Grade A
  • 1 Tablespoon soy sauce
  • 1 teaspoon of fresh ginger finely grated
  • 1 garlic clove finely chopped
  • juice of half a lime
  • 1 Teaspoon sesame oil roasted

FOR SERVING:

  • 1 tablespoon of mixed sesame seeds white and black
  • Fresh cilantro or chives
  • lime wedges
  • Fleur de Sel

Instructions
 

PREPARING THE GLAZE:

  • Mix the maple syrup, soy sauce, ginger, garlic, lime juice, and sesame oil in a small bowl.
  • Taste for seasoning: The glaze should taste sweet, slightly salty, and have a distinct ginger kick.
  • Set aside.

SEARING SALMON:

  • Season the salmon fillets with salt and pepper.
  • Heat butter or oil in a pan over medium to high heat.
  • Place the salmon skin-side down—cook for 4–5 minutes, until the skin is crispy and golden brown.
  • Turn.

GLAZING:

  • Reduce the heat to medium.
  • Generously pour the maple glaze over the salmon fillets or brush it on.
  • Continue frying for 2–3 minutes—the glaze will visibly caramelize, darken slightly, and stick to the fish.
  • Just before it's done, drizzle some glaze over it again.
  • Remove from the heat—don't overcook the salmon. The center should still be slightly pink.

SERVE:

  • Place the salmon fillets on preheated plates, skin side up.
  • Spoon the remaining glaze from the pan over the top.
  • Sprinkle sesame seeds generously over the top.
  • Add fresh cilantro and lime wedges.
  • Finish with Fleur de Sel.
  • Serve Fresh Wines Secco Sparkling well chilled at 6–8 °C.

SIDE DISHES:

  • Jasmine Rice with Fresh Cilantro
  • Or: Pak choi quickly sautéed in sesame oil

Nutrition

Calories: 540kcalCarbohydrates: 20gProtein: 38gFat: 32g
Keyword Fresh Wines, ginger, Glazed Salmon, Lakeview, lime, Maple Salmon, Maple syrup, Niagara, Secco, Sesame, Sparkling Wine from Canada, Summer Recipe
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