This is what it looks like when Vermont and Alaska have a baby. The sauce is crazy good, and I think its largely due to the cilantro stems. Try this one, you will be glad you did. Many thanks to Genevieve Ko for the inspiration. 


  • 16 oz Alaska Sockeye Salmon portions
  • 1 bunch of fresh cilantro 
  • 2 tablespoons of Vermont Maple syrup
  • 2 tablespoons of grainy mustard
  • 1 tablespoon of mayo
  • 1 lemon sliced up
  • Kosher salt and black pepper


  1. Preheat oven to 325 degrees. 
  2. Chop up the the stems from the cilantro and put into a bowl. Chop and reserve the leaves, too. 
  3. Add syrup, mustard, and mayo to the chopped cilantro stems and stir. 
  4. Put salmon skin side down on a baking sheet and slather the maple mustard sauce on top of each portion. 
  5. Bake about 15 minutes, until the center of the portions just begin to flake. You're looking for medium rare here. 
  6. Serve with cilantro leaves on top and some lemon slices on the side.