Pink Peppercorn Salmon with Orange, Maple & Balsamic Aioli

lean machine, ocean wise champion, seafood lover, taste of intercity -

Pink Peppercorn Salmon with Orange, Maple & Balsamic Aioli

2 portions of Spring or Sockeye Salmon
A pinch of whole pink peppercorns
1/4 cup (60 mL) mayonnaise
1/4 tsp (1 mL) finely grated orange zest
1 Tbsp (15 mL) orange juice
2 tsp (10 mL) maple syrup
1/4 tsp (1 mL) balsamic vinegar

  1. Preheat the oven to 450 degrees F.
  2. Combine the mayonnaise, orange zest, orange juice, maple syrup and balsamic vinegar together. Refrigerate.
  3. Remove defrosted salmon portions from their packaging and pat dry before placing on a baking sheet lined skin side down with foil.
  4. Crack fresh black pepper and salt on top of the salmon. If you have pink peppercorns, sprinkle a pinch of that on top of the salmon as well.
  5. Bake until salmon is cooked through, about 12 to 15 minutes. 
  6. When the salmon is done, swirl the aioli on to two plates. Top with the salmon and serve immediately.


“Serve with” suggestions: rice, cauliflower rice, roasted cauliflower, quinoa, broccoli, arugula salad


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