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Crisp-skinned salmon with apple compote Add to ...

Who knew until we tried this mixture that salmon and apples would make such a lovely combination?

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  • Servings: 8


2 tablespoons maple syrup

1 teaspoon freshly ground black pepper

¼ cup apple cider vinegar

4 tablespoons olive oil

8 six-ounce pieces salmon filet

Salt to taste

Apple Compote

2 tablespoons butter

2 teaspoons grated ginger

4 apples, preferably spys, Granny Smith or pink lady, peeled and cut in chunks

1 tablespoon maple syrup

1 tablespoon lemon juice


1 cup apple juice

1/2 cup cider vinegar

2 teaspoons sugar

2 teaspoons chopped candied ginger

1/3 cup unsalted butter, diced

Salt and freshly ground pepper


Combine maple syrup, black pepper, apple cider vinegar and 3 tablespoons of olive oil. Pour over salmon pieces and marinate for 30 minutes. Season with salt.

Preheat oven to 450 F.

Heat butter in a large skillet over medium heat. Add ginger and apples and cook for 4 minutes or until apples are softened. Add maple syrup and lemon juice and continue to cook until apples begin to caramelize, about 2 to 3 minutes. Cover pan, turn heat to low and cook for 10 minutes, stirring occasionally or until apples are cooked through. Remove from heat and place apples in a bowl.

Heat a non-stick skillet over high heat. Add remaining 1 tablespoon olive oil and swirl carefully to coat. Place salmon in skillet, skin side down. Cook for 2 minutes or until skin is very crisp. Turn salmon skin side up and place on oiled baking sheet. Bake for 5 to 6 minutes or until white juices just begin to appear and salmon has a slight redness in the middle. Keep warm while making sauce.

Return skillet to stove on high heat and add apple juice, cider vinegar, sugar and ginger. Bring to boil and boil until slightly thickened, about 3 to 5 minutes. Remove from heat, stir in butter and season with salt and pepper to taste.

Serve salmon with apples and a little sauce.

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