Ingredients :

• Maple Syrup — Quality really changes the result here. An amber-grade syrup (called ‘Grade B’ in some countries) is bolder, with woody caramel notes that hold up better during cooking. Very light versions tend to become bland once reduced. Avoid flavored table syrups — it’s just colored glucose; it won’t behave the same way in the glaze.
• Dijon Mustard — Its role is to cut the sweetness of the syrup and provide structure. Without it, the glaze slides right off the fish. Use a strong mustard — not a mild or grainy version. Grainy mustard changes the glaze’s texture, and mild barely does the job.
• Cranberries — Fresh or frozen, both work. Fresh ones yield a slightly firmer relish. Frozen ones release more juice when cooking and thicken the sauce faster. Outside of October-December, go straight for frozen — they are often better than imported out-of-season fresh ones.
• Soy Sauce — The discreet ingredient that provides all the depth. It brings the umami that would be missing if you only used syrup and mustard. One tablespoon. No more — otherwise the salmon tastes like a wok dish instead of maple glaze.