Bourbon Maple Dijon Salmon

This autumnal, smoky twist on a savory margarita with mezcal, orange and maple is the perfect way to enjoy cooler weather.


  • 1 -lb. salmon fillet, bones removed and cut into pieces
  • 1/4 cup (60 mL) Becel® Buttery Taste margarine*
  • 1/4 cup (60 mL) Boiteau bourbon maple syrup
  • 4 tsp. (20 mL) Dijon mustard or grainy Dijon mustard
  • 1 tsp. low sodium soy sauce


  1. Preheat oven to 425°F. Arrange salmon in baking dish.
  2. Microwave Becel® margarine at HIGH until melted about 20 seconds. Stir in maple syrup, Dijon mustard and soy sauce. Pour over salmon.
  3. Bake until salmon flakes with a fork, about 12 minutes.