Maple Soy Glazed Salmon (Printable)

Sweet and savory glazed salmon with rice and vegetables in 20 minutes.

# What You’ll Need:

→ Salmon

01 - 4 salmon fillets (about 5.3 oz each), skin-on or skinless
02 - Salt and black pepper to taste

→ Maple Soy Glaze

03 - 3 tablespoons pure maple syrup
04 - 3 tablespoons low-sodium soy sauce
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon fresh lime juice
07 - 1 teaspoon sesame oil
08 - 2 cloves garlic, minced
09 - 1 teaspoon freshly grated ginger

→ Vegetables and Rice

10 - 1 cup jasmine or basmati rice
11 - 2 cups water
12 - 1 cup broccoli florets
13 - 1 cup snap peas, trimmed
14 - 1 medium red bell pepper, sliced
15 - 1 tablespoon vegetable oil

→ Garnish

16 - 2 tablespoons sliced green onions
17 - 1 tablespoon toasted sesame seeds
18 - Lime wedges

# How to Prepare:

01 - Rinse rice under cold water. In a medium saucepan, combine rice and water. Bring to a boil, reduce heat, cover, and simmer for 12 minutes or until tender. Remove from heat and let stand covered for 5 minutes.
02 - In a small bowl, whisk together maple syrup, soy sauce, rice vinegar, lime juice, sesame oil, garlic, and ginger until well combined.
03 - Season salmon fillets lightly with salt and pepper on both sides.
04 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Add salmon skin-side down if applicable and cook for 3 minutes until lightly browned.
05 - Flip salmon fillets and pour maple soy glaze over them. Continue cooking for 3-4 minutes, spooning glaze over the fish frequently, until salmon is opaque throughout and glaze becomes thick and glossy.
06 - While salmon cooks, steam or sauté broccoli florets, snap peas, and bell pepper until crisp-tender, approximately 3-4 minutes. Season lightly with salt.
07 - Divide cooked rice among four bowls. Top each portion with prepared vegetables and glazed salmon fillet. Drizzle any remaining glaze from the pan over the top of each serving.
08 - Garnish each bowl with sliced green onions, toasted sesame seeds, and lime wedges. Serve immediately.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen when you actually spent twenty minutes, which is a victory worth savoring.
  • The glaze is that perfect sweet-savory balance that makes even people who say they don't like fish ask for seconds.
  • Everything cooks simultaneously, so you're not juggling pans like a circus act on a Tuesday night.
02 -
  • Don't flip your salmon too early or too many times because it's delicate and you'll end up with flakes instead of that beautiful intact fillet that looks impressive on the plate.
  • The glaze thickens as it sits, so if you're not serving immediately, thin it out with a splash of water or extra lime juice so it doesn't turn into a caramelized brick.
03 -
  • Pat your salmon completely dry before it hits the pan because even a tiny bit of moisture will steam instead of sear, and you're after that gorgeous golden exterior that makes people think you're a professional.
  • Use a nonstick skillet for this because it prevents sticking disasters and makes flipping less terrifying, which means you actually enjoy cooking instead of white-knuckling through it.
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