Lemon Maple Salmon served with Wild Rice and Broccoli Rabe

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From the Chef

John J. Griffin, CEC, CEPC

“This is a great, unexpected use for local maple syrup. It is a delicate flavor, compared to the salmon, but its mild sweetness goes well with the tartness of the lemon and the saltiness of the soy sauce. It is an easy dish to set up and serve on a busy hot line, and will command a very good price for a nice looking plate. This dish will also sit very well for a limited time in a hotel pan, say a half hour, making it very useful for high end buffets and weddings menus.”


6 each Lemons
8 oz Pure NY Maple Syrup
4 oz Good Cider Vinegar
2 oz Soy Sauce
12 each Salmon filets, boneless 8 oz
18 oz Wild Rice
3 pounds Fresh Broccoli Rabe
2 oz Olive oil
2 oz Garlic, peeled


Squeeze the juice from the lemons into a saucepan, and slice the remaining lemons as thin as you can.

Add the maple syrup, the soy sauce, and the vinegar to the lemon juice, bring to a boil and reduce a little.

When ready to fire the order, place the salmon filet on a sizzle platter, cover with the sliced juiced lemons, and some of the maple sauce.

When ready to fire the order, place the salmon filet on a sizzle platter, with a little water underneath.

Cover the fish with sliced, juiced lemons, and pour on some of the maple sauce. Bake in a hot oven until the fish is done. You may need to add a little water to the pan, or some marinade to keep the fish moist.

Prepare the Wild Rice as usual, in salted water for 50-60 minutes. Cool, and reheat for each order.

Blanch the Broccoli Rabe in water, and cool.

Brown some garlic in a sauté pan, and toss in the Broccoli Rabe, just enough for a few orders. Serve the Salmon on a plate with the Wild Rice on one side, and the Broccoli Rabe on the other


12 servings


Main Dish, Seafood

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Association of Nutrition & Foodservice Professionals