Maple Sumac Salmon with Shiitake Mushrooms

Maple Sumac Baked Salmon with Shiitake Mushrooms










Staghorn Sumac is a native plant that everyone should know about and have in their spice cabinet.  Abundant in Western North Carolina, it can be harvested in the fall. It  is the basis for Sumac Lemonade and has many other delicious applications. It is widely used in Mediterranean cooking and imparts a unique and delicious savory rich lemon flavor to dishes due to high levels of oxalic acid.  It is paired here with maple syrup to create a sweet and savory combination that is spectacular, in my humble opinion. This recipe features all the herbs currently growing in the garden, wild Alaskan Salmon, and our Shiitake mushrooms.


1 lb Wild Alaskan Salmon

1/2 lb Shiitake Mushrooms:                              de-stemmed & sliced

1/3 cup Maple Syrup

2 teaspoons Ground Sumac

2 oz Fresh Oregano

2 oz Fresh ThymeIMG_20150811_122625

3 large cloves Garlic: minced

4 tablespoons Olive Oil

1/2 teaspoon Sea Salt

& Salt to Taste

Glass Baking Dish

Prep Time: 15 minutes

Marinade: 30 minutes

Bake: 15-20 Minutes, Until Flakey or Preferred Texture


1. Mix 1 & 1/2 cloves of minced garlic, 1 oz of oregano, 1 oz of thyme, 2 tablespoons olive oil, 1/3 cup maple syrup, 1/2 teaspoon sea salt and sumac









2. Cut Salmon into 4 pieces and coat turning flesh side down into glass baking dish               allowing it to marinate in fridge for 30 minutes








3. Preheat oven to 400 degrees Fahrenheit

4. Toss sliced Shiitakes with remaining thyme, oregano, olive oil, garlic & a pinch of salt

5. Lay mushrooms in the bottom of the baking dish and place salmon, skin side down, on top of the mushrooms








6. Bake in the oven for 20 minutes or until fish texture is flaky








7. Serve alone, with roasted vegetable, a grain or a dressed salad

It is great warm or chilled and you can use the same ingredients, adding some Apple Cider Vinegar, to create a maple sumac vinaigrette for the salad greens.

8. Enjoy!!