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.
Maple Glazed Salmon makes a Scrumptious Addition to your Seafood Menu
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.
Tips for Making Maple Glazed Salmon
- As with any dish, use a quality 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.
Other Dishes to Serve with Salmon
While I most often serve this dish over rice, you can shake-up your sides to suit your taste.
- Teriyaki Rice with Mushrooms and Peas
- Cilantro Lime Cauliflower Rice
- Parmesan Panko Sugar Snap Peas
- Roasted Asparagus
- Asian Cole Slaw
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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.