King Salmon Recipe

Prepare the glaze

In a small saucepan over medium heat combine 6 tbs maple syrup, 2 tbs soy sauce, 1 tbs rice vinegar, 1 tbs chili garlic sauce, 1 tbs lemon juice, 1 tsp grated ginger and 1 tsp minced garlic. Bring to a gentle simmer and cook 3–5 minutes until slightly thickened. Remove from heat and whisk in 1 tbsp unsalted butter. Taste and adjust balance — add a pinch more chili sauce for heat or 1 tsp extra maple for sweetness. Reserve about 2 tablespoons of glaze for finishing the plate.

Season the salmon

Pat salmon fillets dry with paper towels. Lightly oil each fillet with 2 tbs olive oil (divide) and season both sides with 1 tsp salt and 1 tsp freshly ground black pepper (divide evenly among fillets). Let sit at room temperature 10 minutes while you finish other components.

Cook the salmon — pan-sear then oven-finish

Preheat oven to 400°F (204°C). Heat a large ovenproof skillet over medium-high heat until hot. Place the salmon fillets skin-side down and sear 2–3 minutes without moving, until the skin is crisp and releases easily. Spoon 2–3 tablespoons of the chili-maple glaze over the tops of the fillets. Transfer the skillet to the preheated oven and roast 5–8 minutes, depending on thickness, until salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium. Remove from oven and let rest 2–3 minutes; brush with reserved glaze before plating.

Cook the squash

Place the cubed butternut squash in a medium saucepan and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, reduce to a simmer and cook until very tender, 12–15 minutes. Drain well, letting excess moisture steam off for 1–2 minutes.

Puree and finish

Transfer the drained squash to a blender or use an immersion blender/food mill. Add 2 tbs unsalted butter, 4 tbs heavy cream (or half-and-half), 1 tsp ground nutmeg, 3 tsp salt, and 1/2 tsp black pepper. Purée to a smooth consistency. Taste and adjust seasoning; if you want a sweeter note to tie to the glaze, stir in 1 tsp maple syrup. Keep warm until plating. If the purée is too thick, thin with up to 2 tbs warm cream or water.

Blanch or roast the broccolini

Option A — Blanch: Bring a pot of salted water to a boil. Add broccolini and blanch 2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry. Option B — Roast: Toss broccolini with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper; spread on a baking sheet and roast in the 400°F oven (can be cooked alongside salmon) for 8–10 minutes until tender and slightly charred. Choose one method; both yield excellent results.

Finish and season

If blanched, heat a skillet over medium heat with 1 tsp olive oil, add broccolini and sauté 1–2 minutes to warm through. Add lemon zest and toasted almond slices (2 tbs) if using; toss to coat and season with a final pinch of salt and pepper. Keep warm for plating.

Spoon a generous portion (about 3/4 cup) of warm butternut squash purée onto each plate and spread into a swoosh. Place a salmon fillet on top or beside the purée, skin-side down. Arrange 3 broccolini stalks alongside. Drizzle reserved maple-chili glaze over the salmon (and a touch over the broccolini if desired). Garnish with microgreens or chopped chives and a few extra toasted almond slices. Serve immediately.