Save to Pinterest The first time I made this maple soy glazed salmon, my kitchen filled with this incredible sweet and savory aroma that had my roommate wandering in from the living room, asking what restaurant I'd ordered from. When I told her it was a twenty minute weeknight dinner, she actually didn't believe me until I showed her the empty skillet with those gorgeous caramelized bits stuck to the bottom.
Last winter when my sister came over for dinner after a particularly brutal week at work, I made this salmon. She took one bite, closed her eyes, and said this was exactly what she needed after surviving on takeout for five days straight. Now whenever she visits, this is the first thing she requests.
Ingredients
- 4 salmon fillets: I've learned that slightly thicker fillets work better here since they stay juicy while the glaze reduces
- Salt and black pepper: Keep it light since the glaze brings plenty of seasoning on its own
- 3 tbsp pure maple syrup: The real stuff matters here, artificial pancake syrup won't give you that complex caramel flavor
- 3 tbsp low sodium soy sauce: Regular soy sauce can make the glaze too salty, you can always add more later
- 1 tbsp rice vinegar: This cuts through the sweetness and adds brightness
- 1 tbsp fresh lime juice: Bottled juice works but fresh makes the flavors pop
- 1 tsp sesame oil: A little goes a long way, use the toasted kind for depth
- 2 cloves garlic, minced: Fresh garlic transforms the glaze, don't skip it
- 1 tsp freshly grated ginger: Peel it first for the smoothest texture
- 1 cup jasmine or basmati rice: Rinse it until the water runs clear for fluffy results
- 2 cups water: This ratio works perfectly for most long grain white rice
- 1 cup broccoli florets: Cut them into similar sizes so they cook evenly
- 1 cup snap peas: Fresh ones snap satisfyingly when you bend them
- 1 medium red bell pepper: The sweetness of red peppers complements the salmon perfectly
- 1 tbsp vegetable oil: Use something neutral that can handle high heat
- 2 tbsp sliced green onions: Both green and white parts add color and mild onion flavor
- 1 tbsp toasted sesame seeds: Toast them yourself in a dry pan for maximum nuttiness
- Lime wedges: Extra wedges on the side let everyone add their own squeeze
Instructions
- Get the rice going first:
- Rinse your rice under cold water until it runs clear, then combine it with water in a medium saucepan. Bring it to a boil, turn down the heat to low, cover and let it simmer gently for 12 minutes. Take it off the heat and leave it covered for another 5 minutes, this step is crucial for perfect texture.
- Whisk up the glaze:
- In a small bowl, combine the maple syrup, soy sauce, rice vinegar, lime juice, sesame oil, minced garlic, and grated ginger. Whisk until the garlic and ginger are well distributed and the mixture looks smooth and glossy.
- Season the salmon:
- Sprinkle both sides of your salmon fillets with just a pinch of salt and pepper. Be conservative here since the glaze will add plenty of salty sweetness later.
- Sear the salmon:
- Heat your vegetable oil in a large nonstick skillet over medium high heat until it shimmers. Add the salmon skin side down if it has skin and let it cook undisturbed for 3 minutes. You'll hear it sizzle and start to smell amazing.
- Glaze and finish:
- Carefully flip the salmon and pour that maple soy mixture right into the pan. Keep cooking for 3 to 4 minutes, spooning the thickening glaze over the fish repeatedly. Watch as it transforms into this gorgeous sticky coating while the salmon cooks through.
- Cook the vegetables:
- While the salmon simmers in its glaze, steam or sauté your broccoli, snap peas, and bell pepper slices until they're tender but still have some crunch. This should only take 3 to 4 minutes, you want them vibrant, not mushy. Season them lightly with just a touch of salt.
- Assemble the bowls:
- Fluff your cooked rice with a fork and divide it among four bowls. Arrange the colorful vegetables alongside the salmon, then drizzle any remaining glaze from the pan over everything. Don't waste those flavorful pan juices.
- Add the finishing touches:
- Scatter sliced green onions and toasted sesame seeds over the top for color and crunch. Serve with lime wedges on the side so everyone can add an extra bright squeeze if they want.
Save to Pinterest This recipe became my go to for dinner parties after I served it to my new neighbors who had just moved in from out of state. We sat around my tiny kitchen table eating from bowls, and by the time we'd finished our plates, we'd planned three more meals together. Food really does bring people together like nothing else.
Making It Your Own
I've played around with this glaze so many times and found that a pinch of red pepper flakes adds this gentle warmth that cuts through the sweetness beautifully. Sometimes when I want extra depth, I'll add a teaspoon of miso paste to the glaze mixture. The earthiness makes everything taste more complex and restaurant worthy.
Perfect Pairings
While jasmine rice is my classic go to, I've also served this over cauliflower rice when I wanted something lighter, and it works surprisingly well. The vegetables can change with the seasons too, asparagus in spring or zucchini in summer keeps things interesting while maintaining that fresh crunch contrast.
Make Ahead Strategy
The glaze can be mixed up to three days ahead and stored in the fridge, which makes weeknight cooking feel almost effortless. I often double the vegetable batch and eat the leftovers for lunch the next day, though the salmon is definitely best enjoyed fresh from that first glossy glaze.
- Set out your salmon 15 minutes before cooking for more even results
- Keep some extra glaze separate in case you want more sauce at the end
- Prep all your vegetables before you start cooking, everything moves fast once that pan hits the heat
Save to Pinterest There's something deeply satisfying about a meal that comes together this quickly yet tastes like you spent all day cooking it. That first bite of tender salmon with that sweet and salty glaze never fails to make a regular weeknight feel special.
Your Questions Answered
- → How do I know when the salmon is cooked through?
The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The flesh should turn opaque and slightly firm to the touch, with a lovely glossy glaze coating each fillet.
- → Can I use other types of fish for this glaze?
Absolutely. The maple soy glaze works beautifully with other fatty fish like trout, Arctic char, or mackerel. For leaner options like cod or halibut, reduce cooking time by 1-2 minutes to prevent drying.
- → What vegetables work best as sides?
Broccoli, snap peas, and bell pepper provide excellent color and crunch. Asparagus, carrots, bok choy, or snow peas also complement the flavors beautifully. Choose quick-cooking vegetables that maintain their texture when steamed or lightly sautéed.
- → Can I make the glaze ahead of time?
Yes, whisk the glaze ingredients together and store in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before using, as cold glaze will lower the pan temperature and affect cooking time.
- → Is this suitable for meal prep?
This dish meal preps wonderfully. Store cooked salmon, rice, and vegetables in separate containers for up to 3 days. Reheat gently in the microwave or enjoy cold over salads. The flavors actually develop further overnight.
- → How can I make this gluten-free?
Simply substitute regular soy sauce with tamari or a certified gluten-free soy sauce alternative. Verify that all other ingredients, particularly the sesame oil and any condiments, are certified gluten-free as well.