Fresh Arctic Char fish pan seared covered in a maple butter glaze

Maple Butter Arctic Char

One of the unsung heroes of fish night, in my opinion, will always be the Arctic Char. This bright pink fish is often mistaken for salmon, but it has a unique and more powerful taste that I really appreciate, even though I love salmon.

To prepare the Arctic Char, start by pulling the fish or fillets out of the refrigerator at least 30 minutes before cooking to allow them to come to room temperature. This helps ensure more even cooking. Next, lightly score the skin of the fish in a diagonal pattern to prevent it from curling up during cooking.

For cooking, you'll need a screeching hot pan with oil of your choice. Remember, any pan can be non-stick if it's hot enough. Season your fish generously with salt and pepper, and then place it in the pan skin side down. Immediately lower the heat to medium to avoid burning the skin.

After about 2 to 3 minutes, you'll have the crispiest skin you've ever seen. Look for the bottom half inch of the skin to turn golden and cooked before carefully flipping the fish. Cook for an additional 2 to 3 minutes. At this point, you can add two large scoops of Maple Butter Buddies directly on top of the fish. Place the pan in the oven at 375°F for around 4 to 6 minutes, or until the internal temperature of the fish reaches at least 125°F.

Once cooked, remove the fish from the pan and let it rest for about 3 minutes. And that's it! You've done it. The result is a sweet, salty, savory, and distinctly Canadian piece of fish that may even change the hearts and minds of those who claim they don't like seafood.

I personally enjoy serving this dish with some steamed broccolini and garlic mashed potatoes. As a final touch, I drizzle some maple syrup over the fish. Of course, you can pair it with whatever sides you prefer. Enjoy!

Back to blog