• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
First...you have a beer
  • Home
  • It's Me
    • Privacy Policy
  • Recipes
  • Lagniappe
  • Contact Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • All Recipes
  • It's Me
    • Privacy Policy
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Creole Recipes

    Baked Salmon with Cane Syrup Sauce

    Published: Aug 12, 2020 · Modified: Jan 24, 2021 · By: Sweet Daddy D · This post may contain affiliate links · This blog generates income via ads

    Jump to Recipe Print Recipe

    This is what happens when salmon cops a Creole and Cajun attitude. It doesn’t get much easier than Sweet Daddy D’s Baked Salmon with Cane Syrup Sauce. This sweet and tangy sauce starts in the cane fields of South Louisiana and doesn’t give up until it converts this Northern fish into a real Cajun. You’ll be thrilled at how easy this is to do.

    roasted salmon with cane syrup sauce on a white plate with blue-green trim
    Salmon with Cane Syrup Sauce

    This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

    Jump to:
    • South Louisiana Salmon?
    • Here is what you need
    • Here is What You Do
    • Hints and Tips
    • Recipe
    • Baked Salmon with Cane Syrup Sauce

    South Louisiana Salmon?

    South Louisiana is known for its bounty of fresh and saltwater seafood, including some of the most delicious fish anyone can catch. However, salmon isn’t one of the fish native to the region. That doesn’t mean salmon isn’t good and above being treated to a little Cajun and Creole voodoo. Primarily known as a North Atlantic and Pacific fish, salmon is “anadromous” which means it lives in both saltwater and freshwater during its life. You’d think that would make South Louisiana a perfect habitat, but I guess the water is a little too warm for this out-of-towner. Salmon is also farmed quite widely throughout the world and is readily available in most markets. The flavors of Cane Syrup Sauce sets this rich, meaty, flakey fish off on a fais-do-do. Check out the Hints and Tips section below for more about salmon and some alternates if you can’t get your hands on any. 

    Here is what you need

    salmon fillets on parchment paper with salt and pepper with graphics
    Here is what you need

    Equipment

    Cutting board, fillet (boning) knife, baking sheet, parchment paper, kitchen tweezers, silicone brush

    As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. These items from Amazon will help you with this recipe:

    For a reliable instant-read thermometer, check out the Thermopen from ThermoWorks.

    Here is What You Do

    First...you have a beer. So simple, but you still need to be prepared. Sip on a beer while you read the recipe all the way through. When you know what you have to do, start with preparing the ingredients.

    Prepare the salmon

    Make sure the salmon is cut in about 1 ½ inch to 2-inch slices crossways, leaving the skin on one side. Rinse the fillets in cold water and pat dry with a paper towel. Feel for bones by lightly rubbing your hand over the meat of the fish. If you find any, simply pull them out with a pair of kitchen tweezers. Prepare your baking sheet by spraying a little nonstick spray on it, then lining it with parchment paper. Place the salmon skin-side down on the parchment paper and sprinkle kosher salt and ground black pepper over the top. Set the salmon aside for about 30 minutes. Preheat the oven to 425 degrees Fahrenheit.

    salmon fillets with kpsher salt and pepper on parchment
    Simple kosher salt and ground pepper

    Make the Cane Syrup Sauce

    While the fish is resting, prepare one recipe of Sweet Daddy D’s Cane Syrup Sauce. When you are done with that it should be about time to place the fish in the oven. How’s your beer?

    Cane Syrup Sauce
    From the cane field of South Louisiana, this sweet and tangy sauce will brighten up almost any dish and can be used as a glaze as well.
    roasted salmon filet on a white plate with blue trim with cane syrup sauce being poured from a sauce pan
    cane syrup sauce with a spoon in a small sauce pan
    Sweet Daddy D's Cane Syrup Sauce

    Bake the Salmon

    Pour about ½ of the Cane Syrup Sauce over the fillets. Use a silicone brush to distribute sauce all over the top and both sides.

    cane syrup sauce being poured over salmon fillets
    Coat the fillets with Cane Syrup Sauce

    Place the baking sheet into the preheated oven and bake for about 10 minutes. Take the baking sheet out of the oven and use the silicone brush to baste the fillets with some of the sauce on the baking sheet. It should be nice and thick and easy to spread over the fillets. 

    salmon fillets with cane syrup sauce on a baking sheet
    Baste the fillets

    Return the baking sheet to the oven and bake another 10 minutes or until the internal temperature reaches at least 125 degrees Fahrenheit. Remove the baking sheet from the oven and let the fish rest for about 5 minutes. 

    salmon fillets with cane syrup sauce on a baking sheet
    Roasted to perfection

    When ready to serve, plate one fillet per serving and spoon more Cane Syrup Sauce on top.

    pouring cane syrup sauce onto a baked salmon fillet
    Serve with more Cane Syrup Sauce!

    Hints and Tips

    What can I use besides salmon?

    You want a nice meaty and flakey fish for this recipe, so most Gulf fish will work very well. Try some redfish, red snapper, drum or speckled trout. In the east, a nice rockfish would be good. You can prepare any of these just like the recipe, although the cooking time may differ depending upon the thickness of the fish. If the fish is pretty thin, you could also adapt this recipe to pan-fry the fish in some butter, then finish it in the oven for a few minutes to set the sauce.

    How long can I keep leftovers?

    Leftover salmon with Cane Syrup Sauce will be good in the refrigerator for 3 to 4 days if stored in an airtight container. The butter in the sauce will harden, so set the container out a couple of hours before you are ready to eat. You can reheat it in the microwave but be careful that you don’t inadvertently overcook the fish. Another reheating option is to place the fish and sauce in an ovenproof baking dish, cover with aluminum foil and heat at 350 degrees Fahrenheit until warmed through, which should take about 20 minutes. 

    Is salmon good for you?

    It’s like a superfood and really should be a big part of our diets. It’s a great source of protein, potassium and several B-vitamins that we need for energy production and controlling inflammation. Salmon contains antioxidants that promote heart and brain health. It's also a great aid if you are trying to lose weight. Check out this article for more details on the nutritional benefits of salmon in your diet. 

    Can I cook this on the grill?

    Salmon with Cane Syrup Sauce is great on the grill. Follow the recipe almost exactly but prepare the grill for medium-high indirect heat. Instead of placing the salmon in a baking pan, layer several lemon slices on the grill on which to set the salmon. Brush the Cane Syrup Sauce on before and a couple of times during the grilling. We’re talking an outstanding flavor when it’s grilled this way.

    lemon slices set on a grill
    Make a layer of lemon slices on your grill

    What temperature should salmon be cooked to?

    The USDA recommends an internal temperature of 145 degrees Fahrenheit for salmon when measured with an instant-read thermometer. Most people will think that is too high and the fish will be a little dry. For medium to medium-well, cook the fish to an internal temperature of 125 to 130 degrees Fahrenheit. When you take the fish out of the oven or off the grill, the internal temperature will increase by about 5 degrees while it rests. I use this Thermopen from Thermoworks to test the IT of anything I am cooking (I am a ThermoWorks affiliate and will receive a modest commission should you buy anything through my links). 

    salmon with cane syrup sauce
    Sweet Daddy D's Baked Salmon with Cane Syrup Sauce

    Try this other great recipe with Cane Syrup Sauce:

    Sauteed Shrimp with Cane Syrup Sauce
    A quick, easy saute featuring plump Gulf shrimp with onions and peppers in a tangy Cane Syrup Sauce
    shrimp with cane syrup sauce in a wok

    Lovin' some salmon...try these:

    Cilantro-Creole Mustard Marinaded Salmon
    Salmon, not from Louisiana, but when marinated in a sweet and savory blend of cilantro, creole mustard, honey, lemon juice and spice, its got that Creole kick! Best of all, it's healthy, it's simple and it's delicious! It can be baked, roasted or my favorite...right on the grill.
    Grilled Cilantro-Creole Mustard Marinaded Salmon on a platter
    Dill Butter Salmon
    Salmon filets, painted with a paste of butter, dill and herbs, then roasted in a high oven. The result is a simple, healthy and delicious entree that will be enjoyed by all.
    Baked Dill Butter Salmon

    If you make this recipe:

    • Tell us about it in the Comments section below
    • LEAVE A RATING ON THE RECIPE-worthy of 5-Stars?
    • Questions or Comments? that’s the place!
    • SIGN UP FOR OUR EMAIL UPDATES so you don't miss anything!
    • Post a picture and share it with your friends on our Social Media:

    Yeah You Right!

    Recipe

    roasted salmon filet on a white plate with blue trim with cane syrup sauce being poured from a sauce pan

    Baked Salmon with Cane Syrup Sauce

    When salmon cops a Creole and Cajun attitude. Baked Salmon fillets with sweet and tangy Cane Syrup Sauce.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Cajun, Creole
    Keyword: salmon
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Waiting Time: 30 minutes
    Total Time: 55 minutes
    Servings: 4 Servings
    Calories: 245kcal
    Author: Sweet Daddy D

    Here's What You Need

    • 1 ½ pounds salmon fillets
    • 1 tablespoon Kosher Salt
    • 1 tablespoon Ground Black Pepper
    • 1 ¼ cups Cane Syrup Sauce

    Here's What You Do

    Preparation

    • Rinse salmon fillets under cold water and pat dry.
    • Using your hands lightly rum the salmon to check for bones. Use a pair of tweezers to remove any bones.
    • Prepare a baking sheet with parchment paper.
    • Place the salmon fillets skin side down on the parchment paper.
    • Lightly sprinkle kosher salt and ground black pepper over the salmon and set aside for about 30 minutes.
    • Preheat the oven to 425 degrees Fahrenheit.
    • Pour about ⅓ to ½ of the Cane Syrup Sauce over the salmon fillets; brush sauce on all sides.

    Bake the salmon

    • Place the baking sheet with the salmon in the 425-degree Fahrenheit preheated oven.
    • Check the salmon after 10 minutes and brush some of the sauce from the parchment paper onto the fish.
    • Return the baking sheet to the oven and bake an additional 10 minutes until the internal temperature of the salmon reaches 125-130 degrees Fahrenheit.
    • Remove from the oven and allow it to rest for about 5 minutes

    Recipe Notes

    How long can I keep leftovers?
    Leftover Salmon with Cane Syrup Sauce will be good in the refrigerator for 3 to 4 days if stored in an airtight container. The butter in the sauce will harden, so set the container out a couple of hours before you are ready to eat. You can reheat it in the microwave but be careful that you don’t inadvertently overcook the fish. Another reheating option is to place the fish and sauce in an ovenproof baking dish, cover with aluminum foil and heat at 350 degrees Fahrenheit until warmed through, which should take about 20 minutes. 
    Is Salmon good for you?
    It’s like a superfood and really should be a big part of our diets. It’s a great source of protein, potassium and several B-vitamins that we need for energy production and controlling inflammation. Salmon contains antioxidants that promote heart and brain health and are a great aid if you are trying to lose weight. Check out this article for more details on the nutritional benefits of salmon in your diet.  
    Can I cook this on the grill
    Salmon with Cane Syrup Sauce is great on the grill. Follow the recipe almost exactly but prepare the grill for medium-high two-zone heat. Instead of placing the Salmon in a baking pan, layer several lemon slices on the cool side of the grill on which to set the salmon. Brush the Cane Syrup Sauce on before and a couple of times during the grilling. We’re talking an outstanding flavor when it’s grilled.
    What temperature should Salmon be cooked to?
    The USDA recommends an internal temperature of 145 degrees Fahrenheit for Salmon when measured with an instant-read thermometer. Most people will think that is too high and the fish will be a little dry. For medium to medium-well, cook the fish to an internal temperature of 125 to 130 degrees Fahrenheit. When you take the fish out of the oven or grill, it will increase by about 5 degrees while it rests. I use this Thermapen from Thermoworks to test the IT of anything I am cooking (I am a ThermoWorks affiliate and will receive a modest commission should you buy anything through my links). 
    Check out my full article Baked Salmon with Cane Syrup Sauce for more detailed step-by-step instructions and pictures. 

    Nutrition

    Calories: 245kcal | Carbohydrates: 1g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 1819mg | Potassium: 853mg | Fiber: 1g | Sugar: 1g | Vitamin A: 68IU | Calcium: 27mg | Iron: 2mg
    « Crawfish Eggplant Rollatini
    Sauteed Shrimp with Cane Syrup Sauce »

    Reader Interactions

    Have a Comment or a Question? Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    It's Me!

    Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Sweet Daddy D and glad you found my website. I look forward to exploring the cultural mosaic of Louisiana with you... read the "It's Me" page to find out more about me and this website...

    Have My Recipes and Articles Delivered Right to Your Inbox

    Privacy Policy

    NOW AVAILABLE!

    Follow Me on Social Media!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Most Popular Posts

    mirliton shrimp dressing on a blue green plate

    Mirliton and Shrimp Dressing

    close-up of crawfish monica

    How to Make Crawfish Monica

    green beans smothered with potatoes, ham and bacon in a white bowl

    Smothered Green Beans and Potatoes-Cajun Style

    crawfish bisque with stuffed heads and rice in a white bowl with french bread and salad

    Cajun Crawfish Bisque

    stuffed artichoke casserole topped with lemon slices in a baking dish

    Stuffed Artichoke Casserole

    Copyright © 2021 • SDD Enterprises, LLC • All rights reserved.

    Search this Site

    Footer

    ↑ back to top

    Copyright © 2021 • SDD Enterprises, LLC • All rights reserved

    Join our Email list

    • Sign Up! for emails and updates

    About

    • It's Me!
    • Privacy Policy
    • Contact

    Search this Site

    As an Amazon Associate, I earn from qualifying purchases.