Maple Glazed Salmon with Sea Salt

Chardonnay (Unoaked): An unoaked Chardonnay brings fresh, green apple and citrus flavours that balance the sweetness of the maple syrup, enhancing the salmon&#8217;s delicate taste.
Pinot Noir: A light-bodied Pinot Noir with soft tannins and red berry notes pairs wonderfully with salmon, especially when it has a hint of sweetness from the maple glaze.
Riesling (Dry or Off-Dry): A dry or off-dry Riesling offers a touch of natural sweetness, along with floral and citrus notes, that enhances the maple flavour while providing a crisp, refreshing contrast.

Prepare the Glaze:
In a small bowl, whisk together the Swallowtail Maple Syrup, soy sauce, Dijon mustard, and minced garlic until well combined.

Season the Salmon:
Pat the salmon fillets dry with a paper towel, then season each fillet with sea salt and freshly ground black pepper.

Sear the Salmon (Optional):
If you prefer a crispier exterior, heat olive oil in a skillet over medium-high heat. Sear the salmon, skin-side down, for 2-3 minutes until the skin is crispy. Flip and sear the other side for 1-2 minutes.

Add the Glaze:
Pour the maple glaze over the salmon fillets in the skillet (or if you skipped searing, simply place the fillets in an oven-safe dish and pour the glaze on top).

Bake:
Transfer the skillet or baking dish to a preheated oven at 400°F (200°C). Bake for 10-12 minutes, or until the salmon flakes easily with a fork.

Serve:
Remove from the oven, spooning any extra glaze over the fillets. Serve immediately with your choice of sides.