Calabrian Maple Glazed Salmon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. If very thick, make 1 shallow diagonal cut across the thick end to promote even cooking. Season both sides lightly with Kosher salt and freshly ground black pepper (about 1 tsp total). Let rest at room temperature for 10 minutes while you make the glaze.

Heat a large ovenproof skillet (preferably cast iron) over medium-high heat. Add 2 tbs olive oil and swirl to coat. When oil shimmers but is not smoking, place salmon fillets skin-side up into the pan to get a quick sear on the flesh for 1–1½ minutes—this helps prevent sticking when you flip. Then carefully flip fillets so skin-side down. Sear on skin for 2–3 minutes until skin is crisp and golden. Do not move the fillets while searing.

Make the glaze

While salmon rests, combine 2 tbs Calabrian chili paste, 6 tbs maple syrup, 2 tbs soy sauce, 1 tbs lemon juice, 2 tbs white wine or chicken broth, 2 minced garlic cloves, 1 tsp red pepper flakes (if using), and 1 tsp lemon zest in a small bowl and whisk until smooth.

Pour the glaze mixture into a small saucepan and bring to a gentle simmer over medium-low heat. Simmer for 3–4 minutes, stirring, until slightly reduced and glossy. Remove from heat and whisk in 1 tbs unsalted butter to finish and add a silky sheen. Taste and adjust: add a pinch of salt if needed or a touch more lemon juice for brightness.

Spoon or brush about half of the warm glaze over the seared salmon fillets in the skillet, coating the tops evenly. Transfer the skillet to a preheated oven at 400°F (200°C) and roast for 5–7 minutes for 1-inch-thick fillets, or until salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium. Timing will vary with thickness—watch closely to avoid overcooking.

Remove skillet from oven, spoon remaining glaze over each fillet, and let rest in the warm skillet for 2 minutes. The residual heat will finish cooking and the glaze will set.

Transfer salmon to a serving platter or plates, skin-side down. Sprinkle chopped fresh parsley over the fillets and garnish with lemon slices or wedges. Serve immediately, with extra glaze on the side if desired.