Maple & Lime Glazed Salmon

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2 October 2023

Reading Time: 2 minutes

Salmon always makes for an impressive dish to serve guests. Here’s a little trick: instead of serving a baked side of salmon, gently warm a piece of quality hot smoked salmon and it’s as though you’ve just pulled it out of the smoker yourself! Serve it with a kicky little citrus and fennel salad to lighten the richness and there you have it – a spectacular and impressive centrepiece for your spring table, guaranteed to be absolutely scrumptious. 

Serves 6-8 



  • 600-800g hot smoked salmon
  • ¼ cup maple syrup 
  • 3 tablespoons lime or lemon juice
  • Small squeeze of orange juice
  • Pinch of sea salt 


  • 3 tablespoons quality olive oil 
  • 3 tablespoons verjuice or red wine vinegar
  • Dash of pepper   
  • 1-2 fennel bulbs, shaved thinly 
  • 2 oranges, peel and pitch removed, sliced thinly 


  • Preheat oven to 160°C. Line a tray with baking paper. Place the salmon on the lined tray. 
  • Mix maple syrup and citrus juices and brush liberally over salmon. Sprinkle with salt and bake for 30 minutes or until just warmed through. 
  • Carefully transfer salmon to a serving plate/platter. 
  • In a bowl, whisk olive oil and vinegar with pepper and then toss the freshly shaved fennel with orange slices. 
  • When ready to serve, top warmed salmon with the salad and some fennel fronds. 

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