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Guinness and Maple Glazed Salmon

Serves: Makes 4 servings


  • ¾ cup Guinness stout
  • ¼ cup maple syrup
  • 1 teaspoon Dijon mustard
  • 4 (5-ounce) salmon fillets, bones removed
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons flat-leaf parsley, minced
  • 1 lemon, cut into wedges


Guinness has a rich molasses flavor which increases when reduced, making a perfect accompaniment to salmon. When broiling larger pieces of fish, it is advised to regularly watch the glaze on the top of the fish so that it does not become too dark during the cooking process. Should this occur, lower the distance of the fish from the heat source.

Pre-heat an oven to 400-degrees, and position an oven rack in the middle.

In a small saucepan, add the Guinness, maple syrup and Dijon mustard, and bring to a boil. Reduce the heat to a simmer. When the mixture is just starting to thicken, remove from the heat and allow to cool slightly, about 5 minutes.

Pat dry the salmon fillets, sprinkle with salt and pepper and set aside.

Place a large oven-proof skillet over a medium-high heat, and add olive oil. When the oil just starts to shimmer, carefully add the salmon fillets, presentation side first (the top of the salmon) and sear until golden-brown. Turn the salmon over, and using a silicone pastry brush, lightly glaze the top of the salmon with Guinness-maple mixture.

Transfer the salmon, in skillet, to the oven and continue to cook until the fish just starts to become flaky, about 5 minutes. The salmon should still be slightly pink inside. Transfer the salmon to a plate; reserving the skillet and set aside.

Return the skillet to the stove and add the remaining Guinness maple mixture, scraping up any browned bits from the bottom of the pan. Bring the liquid to a boil, reduce the heat to low, taste and adjust seasoning. Remove the skillet from the heat; add salmon, and coat top and sides of salmon with the glaze.

To serve: Transfer the salmon to warmed dinner plates, drizzle the remaining glaze around the salmon and sprinkle with chopped parsley. Serve immediately with lemon wedges.

Tested and perfected in the Sur la Table kitchen

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