Description
This Maple Glazed Salmon recipe offers a delicious balance of sweet and savory flavors with a sticky maple syrup glaze combined with soy sauce, brown sugar, and spices. Pan-seared to perfection, the salmon has a crispy skin and tender, flaky flesh, enhanced by a quick reduction sauce. Perfect for a quick, elegant weeknight dinner served alongside rice or your favorite side dishes.
Ingredients
Scale
Salmon and Seasoning
- 1 1/2 pounds salmon fillets
- 1/2 tablespoon olive oil (for brushing)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon old bay seasoning
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Glaze Sauce
- 1 tablespoon olive oil (for cooking)
- 1/4 cup maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
Instructions
- Prepare the Salmon: Pat salmon fillets dry thoroughly with a paper towel to ensure a good sear. Brush them evenly with 1/2 tablespoon of olive oil to help seasonings adhere and promote crisp skin.
- Season the Salmon: In a small bowl, mix garlic powder, old bay seasoning, sea salt, and ground black pepper. Sprinkle the seasoning evenly over both sides of the salmon fillets and gently pat it in with your fingers for better flavor absorption.
- Heat the Skillet: Place a large skillet on medium heat and add 1 tablespoon of olive oil, allowing it to warm until shimmering but not smoking.
- Cook the Salmon: Place the salmon fillets skin side down into the hot skillet. Cook undisturbed for 6 minutes to get a crispy skin. Then carefully flip the fillets and cook for an additional 1 minute to finish cooking the top side.
- Prepare the Maple Glaze: Remove the cooked salmon from the skillet temporarily. Add maple syrup, soy sauce, brown sugar, minced garlic, and lemon juice to the skillet. Lower the heat to low and stir the mixture, letting it simmer gently for 2 minutes until slightly thickened to a glaze consistency.
- Glaze the Salmon: Return the salmon fillets to the skillet with the skin side facing up. Let the fillets cook in the glaze for an additional 1 minute or until the internal temperature reaches 145°F as measured by an instant-read thermometer.
- Serve: Transfer the salmon to plates, spoon the remaining maple glaze over the fillets, and serve immediately. This dish pairs wonderfully with steamed rice or your choice of vegetables.
Notes
- Patting the salmon dry is crucial for achieving crispy skin during pan-searing.
- Use a non-stick or well-seasoned skillet to prevent the salmon from sticking.
- Adjust cooking time slightly depending on the thickness of the fillets.
- Maple syrup adds a natural sweetness, but you can substitute with honey if preferred.
- Check the salmon’s internal temperature to avoid overcooking; 145°F ensures it is safely cooked yet moist.
- Leftover glaze can be used as a dipping sauce or drizzled over vegetables.
