Rosemary-Lemon Crusted Wild Salmon with Maple Glaze

A chill is in the air… it’s almost down to the 50s here in the sunshine state!  What better way to celebrate “cold” weather with a hearty, healthy meal of delicious cold water fish? Wild salmon has a higher fat content which makes it deliciously moist and chock full of omega-3’s.  You get the best benefits and most intense flavor from leaving the skin on, and when baked on a cedar plank, this swimmer really soars to new heights. I served this with lemon-maple green beans and wild rice – the nutty/sweet flavors really complimented the glaze well, and kicked the health factor up a notch.


Rosemary-Lemon Crusted Wild Salmon with Maple Glaze!
serves 2


1 lb. wild salmon, skin on
1 lemon
3 Tbsp. fresh rosemary, diced
1 Tbsp. sea salt
2 tsp. fresh ground black pepper
1/4 c. pure maple syrup or honey
1/4 c. olive oil
2 cedar planks – buy them here!

7 for only $17.90


2 hours before, soak your cedar planks in cold water.

Before cooking, preheat your oven and cedar planks to 350º F.  remove the scales from the skin if it hasn’t already been done.  To do this, take the flat side of a butter knife and lightly graze the skin.  You will see the transluscent scales flake off – and fly everywhere. You know, you might want to do that part outside.

Cut that beautiful salmon into whatever portions you would like, then rub the skin with olive oil and season with the salt and pepper.  Zest the entire lemon and chop your rosemary up very finely.  Once the oven is preheated, heat a skillet on medium/high heat (we used a cast iron to ensure non-stickiness) and sear the skin for 30 seconds – we’re just looking for a light crispiness here.  Transfer to the cedar planks skin side up and sprinkle with the lemon zest and rosemary.  Using a spoon, lightly drizzle half of the maple syrup over the skin, allowing it to run down to the cedar planks. Bake about 10 minutes, then “baste” with the rest of the maple syrup.  Bake another 5 minutes, remove from the oven, let rest for 5 and serve!

There you have it – quite possibly one of the shortest recipes I have here on Wine to Walnuts, and really quite delicious.


A light, sweeter white pairs well with the fresh flavors and maple sweetness of the salmon.  Try out this little mouthful, a German Riesling from the town of Zell.


Zeller Schwarze Katz, about $8/bottle.

Bon appetit and warm cheeks,


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