Free in-store delivery with purchases of $75+ in an estimated 3 to 5 business days.

    For all the information on the ongoing negotiation and which stores are open today, please visit this page

For our business customers, please visit this page

   Technical issue: All features of the Inspire program are temporarily unavailable. 

The Charter of the French language and its regulations govern the consultation of English language content.

Salmon in citrus sauce
Salmon in citrus sauce

Salmon in citrus sauce

Preparation 5 min
Cooking time 45 min
Servings 4


  • 2 oranges
  • 2 pink grapefruits
  • 1 lemon
  • 60 ml (1/4 cup) maple syrup
  • 125 ml (1/2 cup) cold butter, cut into chunks
  • Salt and freshly ground black pepper
  • 15 ml (1 tbsp) vegetable oil
  • 15 ml (1 tbsp) butter
  • 4 salmon fillets, about 200 g (7 oz) thick, skinless


  1. With a paring knife, segment 1 orange and 1 grapefruit.
  2. Set aside.
  3. With the same knife, cut off the lemon peel.
  4. Remove the white part and julienne the peel thinly.
  5. Blanch by starting in cold water.
  6. Bring the peel to a boil and allow it to boil for 1 minute.
  7. Drain peel and rinse in cold water.
  8. Repeat these steps twice.
  9. Set aside.
  10. In a saucepan, squeeze the other orange and the other grapefruit.
  11. Add the blanched lemon peel and the maple syrup.
  12. Bring to a boil over medium-high heat.
  13. Reduce by one third for about 25 minutes.
  14. With a whisk, add the butter chunks gradually, stirring constantly.
  15. Season with salt and pepper.
  16. Add the citrus segments and keep warm.
  17. In a skillet, heat the oil and butter over medium-high heat.
  18. Season the salmon fillets with salt and pepper.
  19. Cook for about 3 minutes on each side for rare doneness.
  20. Place on plates and top with sauce.
  21. Serve hot with rice mixed with vegetables.
Availability in stores