You’re certain to add pizzazz to your dinner menu with this skillet Maple Glazed Salmon. Serve it over steamed rice with the vegetable of your choice for a restaurant quality meal at your own kitchen table.
Easy Maple Glazed Salmon Recipe
When you’re looking for ways to incorporate easy meals into your dinner rotation, seafood can sometimes be overlooked. I was raised on old fashioned salmon patties that my Mom made with canned salmon from the pantry. I confess, I still love them. Salmon also makes a fabulous addition to a seafood chowder, not to mention salmon dip as an appetizer around the holidays. Salmon is an elegant dish that cooks quickly and one you’ll pay top dollar for when dining out. How to make easy Maple Glazed Salmon: (Scroll down for full printable recipe.)
- Salmon – Place salmon fillets in a gallon size zip top storage bag or non reactive dish.
- Marinade – In a medium size bowl whisk together maple syrup, brown sugar, teriyaki, lime juice, ginger, red pepper flakes and minced garlic.
- Pour over salmon. Seal the bag and chill for 1 1/2 hours turning occasionally.
- Prepare – Heat a large skillet over medium heat. Coat the skillet liberally with cooking spray. (Start on medium heat and increase if needed, being careful not to burn glaze)
- Remove from Mariande – Add fillets to the skillet pan cooking for 3-4 minutes per side or until the salmon easily flakes with a fork.
- Cook Marinade – Add the marinade to pan after the first turn. Spoon the glaze over fillets while cooking.
- Serve immediately drizzled with glaze garnished with green onions and sesame seeds.
How to Make the BEST Maple Glazed Salmon Recipe
- Ingredients you’ll need to make Maple Glazed Salmon: Four 6 ounce skinless salmon fillets, maple syrup, light brown sugar, teriyaki sauce, fresh lime or lemon juice, grated and peeled ginger root, crushed red pepper flakes or freshly ground black pepper, garlic, green onions, toasted sesame seeds plus cooked white rice and snow peas for serving.
- Kitchen tools you’ll need: Large skillet, measuring cups and spoons, fish turner, sharp knife and cutting board and mixing board.
- As with any dish, it’s important to begin with a quality fresh salmon for the best end result. You may enjoy this article on The Spruce Eats discussing the top 6 types of salmon.
- You can use lemon or lime juice in the marinade.
- I prefer teriyaki sauce for this dish, but, you could use soy sauce in a pinch.
- If you enjoy lots of sauce, double it! You can simmer it in a small saucepan nearby while you prepare the salmon with the marinade as written in the recipe instructions.
- I love serving this dish with Jasmine rice and snow peas. Any fragrant rice or your favorite vegetable will do.
- Store cooked Maple Glazed Salmon chilled in the refrigerator for up to 2 days. Reheat in a non stick skillet over medium heat just until heated through.
Dishes to Serve with Salmon
While I most often serve this dish over rice, you can shake-up your sides to suit your taste.
- Add Asian flair with this Teriyaki Rice with Mushrooms and Peas.
- Cilantro Lime Cauliflower Rice is a lower carb option.
- Make ahead Sour Cream and Onion Smashed Potato Casserole.
- Roasted Parmesan Panko Sugar Snap Peas.
- Easy Roasted Asparagus comes together in minutes.
- Crunchy Asian Cole Slaw is packed with flavor!
- These Loaded Potato Cakes are crispy and delicious.
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Helpful Kitchen Items:
Maple Glazed Salmon
- 4 6 oz skinless salmon fillets
- 1/2 cup pure Maple Syrup
- 6 Tbsp light brown sugar
- 4 Tbsp teriyaki sauce
- 2 Tbsp fresh lime or lemon juice
- 1 Tbsp grated and peeled ginger root
- 1/4 tsp crushed red pepper flakes or freshly ground black pepper
- 4 cloves garlic minced
- 3 medium green onions thinly sliced on bias
- 2 tsp toasted sesame seeds
- cooked white rice and snow peas for serving
- Place salmon fillets in a gallon size zip top storage bag or non reactive dish.
- In a medium size bowl whisk together maple syrup, brown sugar, teriyaki, lime juice, ginger, red pepper flakes and minced garlic. Pour over salmon. Seal bag and chill for 1 1/2 hours turning occasionally.
- To prepare: Heat a large skillet over medium heat. Coat skillet liberally with cooking spray. (Start on medium heat and increase if needed, being careful not to burn glaze)
- Add fillets to pan cooking for 3-4 minutes per side or until salmon easily flakes with fork. Add marinade to pan after first turn. Spoon glaze over fillets while cooking.
- Serve immediately with rice and snow peas or asparagus drizzled with glaze.
- Garnish with green onion and sesame seeds. May serve excess glaze on the side.