Maple Glazed Salmon Recipe
Make Maple Glazed Salmon Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Glaze
Salmon
Method
Marinade & Glaze
- 1
Make the marinade
In a medium bowl, whisk together the maple syrup, soy sauce, lemon juice, Dijon mustard, grated ginger, minced garlic and red pepper flakes until smooth and combined.
- 2
Reserve glaze
Pour about 1/3 cup of the maple mixture into a small saucepan and set aside for glazing during and after cooking. This reserved portion will be reduced later to a shiny glaze.
- 3
Thicken glaze
In a small cup, stir the cornstarch into the cold water to make a slurry. Bring the reserved maple mixture to a gentle simmer over medium-low heat, then whisk in the cornstarch slurry. Cook, stirring, 1–2 minutes until slightly thickened and glossy. Remove from heat and keep warm.
Salmon
- 4
Prepare salmon
Pat the salmon fillets dry with paper towels. Season both sides lightly with kosher salt and freshly ground black pepper. If the fillets are particularly thick (over 1 inch), let sit 10 minutes at room temperature for more even cooking.
- 5
Marinate (optional)
Place the salmon in a shallow dish or resealable bag and pour the remaining maple-soy mixture over the fillets. Marinate in the refrigerator for 15–30 minutes. Do not marinate longer than 30 minutes or the acid and salt can begin to cure the fish.
- 6
Preheat and oil the pan
Preheat oven to 400°F (205°C) if finishing in the oven (see pan-sear then oven method) or prepare a large nonstick or ovenproof skillet over medium-high heat on the stovetop. Add 1 tablespoon olive oil and heat until shimmering.
- 7
Pan-sear the salmon
Remove salmon from the marinade (discard any marinade that contacted raw fish). Place fillets skin-side down in the hot skillet. Press gently with a spatula for 10 seconds to ensure even contact. Sear skin-side down, undisturbed, for 4–5 minutes until the skin is crisp and the salmon is cooked about two-thirds of the way through.
- 8
Glaze and finish cooking
Brush the tops of the fillets with the warmed maple glaze. If using the stovetop-only method, flip the fillets carefully for 30–60 seconds to set the glaze (do not overcook). For oven finish: transfer the skillet to the preheated oven and roast 4–6 minutes until the salmon reaches desired doneness (125–130°F/52–54°C for medium-rare to 140°F/60°C for well-done). During the last minute of cooking, brush once more with glaze for a glossy finish.
- 9