Saffron, Dill, and Maple Salmon

This elegant preparation relies on a classic pantry trick: balancing high-impact aromatics with a hit of sweetness. The combination of saffron and turmeric lends the fish a regal, sunset-gold glow.

A glaze of Vermont maple syrup and soy sauce creates a savory-sweet lacquer. This plays beautifully against the richness of the wild salmon. Plenty of fresh dill and lime juice cut through the fat.

The final dish feels bright rather than heavy. It is a foolproof method, fast enough for a Tuesday but refined enough for guests. The tender, fragrant fish demands crusty bread to swipe up the saffron-stained juices.

Serves 4-6

1 ½ lbs. skin-on Wild Atlantic Salmon
2 tbsp. extra virgin olive oil
1 ¼ tsp. kosher salt
1/4 c. fresh lime juice
2 tbsp. soy sauce
2 tbsp. Vermont maple syrup
1 tbsp. dried dill or 3 tbsp. chopped fresh dill
1 garlic clove, crushed
1/8 tsp. ground Lemonfair Saffron
¼ tsp. ground turmeric

Pre-heat your oven to 425 degrees. The baking sheet you use should closely fit the salmon to avoid burning the juices. Line sheet with parchment paper and place the salmon on the sheet skin down. Season with salt and pepper.
Combine all other ingredients in a small bowl, pour slowly over salmon.
(Optional): Flip salmon over, let marinate 15 minutes.
Bake salmon skin side down, 9-12 minutes. Drizzle pan juices over salmon.