This maple glazed salmon recipe can help you cook up an awesome meal in minutes.
Tonight’s schedule’s gonna be hectic, yet you decide to cook because you’re tired of living on take-outs. With our recipe, you can make a nutritious meal with tender salmon, cooked rice, and vegetables in just 15 minutes.
We’ll help you cook salmon quickly and glaze it in a thick, flavorful sauce with a hint of maple. We’ll also help you multitask — cooking fish in one pan, and broccoli in another.
So, let’s waste your time no longer — click here to go straight to the recipe section. Or, you can spend some time learning about:
- The different kinds of maple syrup;
- How healthy maple glazed salmon is;
- How to cook it quickly;
- What to serve it with;
- Preserving tips;
What Is Maple Syrup?
It came to me as a surprise that maple syrup has nothing to do with maple leaves. The maple syrup containers may take the shape of a leaf, but syrup actually comes from inside the tree.
To make maple syrup, the maple sap needs to be harvested first. Then, this thin, clear liquid is heated to become thick in consistency, before being filtered to produce a crystal-clear syrup.
Is Maple Glazed Salmon Healthy?
Yes, it is. Not only is it healthy because of the salmon, but maple is also a healthier option for glazes.
To begin with, salmon is a healthy food choice because it has loads of omega-3. Omega-3 is rarely found in nature, and there is evidence that it’s good for our hearts.
To see why maple is a good glaze choice, we need to look at how glazes are made.
Glazes are a thick, sweet sauce used to coat food. It’s often made using sugar, honey, or corn syrup, all of which are 78-100% sugar.
By using maple syrup (around 66% sugar), we’re getting the same caramel flavor with much less sugar intake. This is important, because the USDA recommends that no more than 10% of our daily calories should come from sugar, and we want to save space for sweets and juices.
Looking for other salmon recipes with delicious sauces? Check out our:
- Salmon fillets marinated in a miso mixture
- A recipe for teriyaki salmon
- This tasty way to dress up a salmon fillet
- Our salmon with capers recipe
- Filet wrapped in pastry
Maple Glazed Salmon Ingredients
Let’s have a look at what’s required for this maple glazed salmon recipe:
1. Salmon Fillet
For this particular recipe, we want lean cuts of salmon instead of those near the belly. If you have a fatty fillet, you might want to use it for another dish instead of this one.
Here’s why: we’ll be searing the fillets, skin-side down, and all of the fat will be rendered out. Discarding this fat would be wasteful, yet including it in the sauce makes for a fishy glaze, not five-star material.
Picking lean salmon fillets is, thankfully, an easy task. You simply need to look for pink cuts with no white area at the ends, which is the fish’s fat.
2. Maple Syrup
The Canadian staple comes in a variety of shades.
The shade indicates the syrup’s thickness, how long it’s been reduced, and how sophisticated its flavor profile is. We went for the “dark amber” because it’s suitably complex for making glazes.
To get the dark amber shade, look for those labeled “grade A dark” or “grade A dark amber”. Don’t go for the darkest shade, or “grade B”, because it will overwhelm the delicate aroma of the salmon.
Also, make sure you don’t pick “maple-flavored syrup”. It’s a play on words that means “a sugary syrup made to taste like maple”, not the healthy syrup we want.
Other things we’ll be adding to the maple are soy sauce, orange juice, lemon juice, and mustard. Together, they form a tasty sauce with a certain “je ne sais quoi” that makes for a luxurious dining experience.
How to Prepare Salmon
Sometimes, you can cook the fillet right away, but other times, the fillet comes with scales. You can tell by touching its skin — it should feel smooth, and slightly slippery.
Before cooking, you need an additional prepping step — descaling.
You can use a scale scraper, but our chefs recommend not to. An easier option is to take a knife and carefully slice off the scales. Be careful not to remove the skin in the process.
After the scales are removed, let’s get into cooking. Unlike this traditional cooking method. To save time, you’ll need to do some multitasking.
How to Make Maple Glazed Salmon
This is the brief how-to of our maple glazed salmon recipe:
- Boil broccoli
- Cook broccoli with butter and garlic
- Mix the sauce
- Marinade the fish
- Sear fish with olive oil
- Reduce the sauce
- Garnish and serve
And here’s how to multitask if your stove has more than one burner:
- Heat a pot of water. While waiting, mix the marinade and place the fillets in.
- After that, wait for the water to boil and add the broccoli. Cook for 2 minutes, then take the broccoli out. Also, take out the fillets.
- Heat two non-stick skillets over medium heat. Add butter to one and olive oil to the other. When the butter’s melted, add garlic and broccoli and cook for 2 minutes. Meanwhile, sear the fillets in olive oil for 3 minutes, skin-side down, then flip to cook for another 2 minutes and take them out.
- In the fish skillet, add the glaze and flour and then reduce for 2 minutes on medium-low heat.
- Garnish and serve.
What to Serve with Maple Glazed Salmon?
We served the fillets with white rice and broccoli, a side of tangy salad, and a glass of pineapple cucumber juice to round off the meal. You can also check out our other pairings with this skillet salmon recipe or our perfect dish for a weeknight dinner — whatever works for you!
|Maple Glazed Salmon||Main Course||489||3.6 g||558 mg|
|Greek Salad||Side Dish||173||3.0 g||275 mg|
|Pineapple Cucumber Juice||Beverage||83||0.0 g||6 mg|
|Total||745||6.6 g||839 mg|
Try them and let us know what you think!
Other Salmon Recipes You May Want to Try:
- Tuscan Fish Recipe
- Basic Salmon Croquettes
- Salmon Patties with Cornmeal and Flour
- Famous Salmon Hawaii Dish
Maple Glazed Salmon RecipePrint RATE
- 2 1/2 tbsp maple syrup
- 1.5 tbsp reduced sodium soy sauce
- 2 tbsp orange juice
- 1 tsp lemon juice
- 2 tsp traditional Dijon mustard
- 1/4 tsp black ground pepper
- 1/4 tsp salt
- 1 tbsp olive oil
- 20 oz boneless salmon 4 fillets
- 1 tsp all-purpose flour
- 8 oz broccoli cut into florets
- 1 tbsp unsalted butter
- 1 tsp garlic minced
- 1 tbsp parsley chopped
- 3 cups cooked medium-grain rice
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- Boil broccoli: Bring a pot of water to a boil and add 8 oz broccoli to cook for 2 minutes. Drain the water.
- Cook broccoli with butter and garlic: Heat a clean skillet and melt 1 tbsp unsalted butter. Add 1 tsp garlic and when it’s fragrant, add the broccoli to cook for 2 minutes then remove from heat.
- Mix the sauce: Combine 2 1/2 tbsp maple syrup, 1.5 tbsp soy sauce, 2 tbsp orange juice, 1 tsp lemon juice, 2 tsp traditional Dijon mustard, 1/4 tsp black ground pepper, 1/4 tsp salt in a large bowl.
- Marinade the fish: Place the fillets in and marinade for 5 minutes. Make sure all of the sides are coated in the marinade.
- Sear fish with olive oil: Heat olive oil in a nonstick skillet over medium heat and when it’s hot, place the skillets skin-side down and sear for 3 minutes. Flip the fillets and cook for another 2 minutes.
- Reduce the sauce: In that same skillet, add the marinade, 1 tsp all-purpose flour in and reduce on medium-low heat for 2 minutes.
- Serve and decor: Add cooked rice to a serving plate. Place the broccoli on the side, and the cooked fillet on top. Drizzle the fillet with sauce and sprinkle parsley to decorate.
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1. What Temp Is Salmon Done?
The FDA recommends that the inner temperature of salmon should reach 145°F for safe consumption. Measure by sticking the thermometer in the thickest part of the fillets.
Since we’re cooking thawed fillets that are rather thin, they will cook really quickly and still have this inner temperature.
2. How to Store Maple Glazed Salmon?
You might be wondering how to store your leftover maple glazed salmon and how long it will keep for.
The FDA states that cooked salmon lasts for 4-5 days in the fridge and longer than 3 months in the freezer. We recommend storing leftovers in the fridge, and if you have more than four portions, store them in the freezer.
In terms of containers, air-tight containers that are microwave- and oven-safe are the best. They’ll keep your food edible for the longest possible time.
If you’ve got plenty of portions on hand, we find Ziploc bags more useful as they take up less space in your fridge. Divide the portions into individual bags, zip them up while squeezing out excess air, and store away.