This maple glazed salmon recipe can help you cook up an awesome eat in minutes.
Tonight’s schedule’s gonna be hectic, yet you still choose to cook because you’ve been having take-outs for so long. With our recipe, you can make a nutritious meal with tender salmon, cooked rice and vegetables in just 15 minutes.
Specifically, 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, cooking broccoli in another.
So, let’s waste your time no longer— click here and you’ll be transported straight to the recipe section. Or, you can spend some time learning about:
- The 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?
To many’s surprise, maple syrup has nothing to do with maple leaves. The maple syrup containers may take the shape of the leaves, 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, then filtered so the final product is crystal-clear.
Is Maple Glazed Salmon Healthy?
Yes, it is. Not only is it healthy because of salmon, 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 sweet sauce that’s thickened and coats the 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 suggests no more than 10% of daily calories from sugar, and we want to save space for sweets and juices.
Want other salmon recipes with delicious sauce? Check out:
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 fats will be rendered out. Discarding this fat would be wasteful, yet including it in the sauce makes for a… fishy glaze, not 5-star material.
Picking lean salmon fillets is, gladly, 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 got the complexity suitable 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 salmon.
Also, make sure you don’t pick “maple-flavored syrup”. It’s a play on words that means “a sugary syrup flavored with maple flavors”, 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 a luxurious experience.
How to Prepare Salmon
Sometimes, you can cook the fillet right away, but sometimes, the fillet comes with scales. You can tell by touching its skin— it should feel smooth, but has got a bit of slipperiness.
Before cooking, you need an additional prepping step— descaling.
You can use a scale scraper, but our chefs recommend not too. Instead, take a knife and carefully slice off the scales (not the skin) as they are attached to each other, and slicing would be easier.
After the scales are removed, let’s get into cooking. Different from other recipes, we’ll be needing you to do some multitasking.
How to Make Maple Glazed Salmon
This is the brief how-to of our maple glazed salmon recipe:
- Mix the sauce;
- Marinade the fish;
- Sear fish with olive oil;
- Reduce the sauce;
- Boil broccoli;
- Cook broccoli with butter and garlic;
- Serve and decor.
And here’s how to multitask if your stove has more than 1 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 2 non-stick skillets over medium heat. Add butter to one and olive oil in 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, flour and reduce for 2 minutes on medium-low heat.
- Serve and decor.
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.
Healthy Maple Glazed Salmon Recipe
- 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
Sometimes, we have no choice but to get on with our lives with leftovers. So you might be wondering how, and how long you can keep your cooked salmon edible.
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 4 portions, store them in the freezer.
In terms of containers, air-tight containers that are microwave-safe, 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 less space in your fridge. Divide the portions into individual bags, zip them up while squeezing out excess air, and store away.