These juicy pan-fried maple-glazed salmon fillets with a sweet sticky glaze of maple syrup and soy sauce is ready in just 15 minutes, and so delicious! It goes perfectly with purple sprouting broccoli.
The maple syrup-soy sauce combination
This maple-glazed salmon dish is all about the sauce. It packs so much flavour that you do not need anything else to enjoy the salmon. The main ingredients for making the sauce are garlic, maple syrup and soy sauce. The caramelisation that happens once the marinated salmon hits the hot pan is just wow; you hear the sizzling sound of the pan and you get a sweet smell of caramelised maple syrup that fills the air.. and then you get the drooling effect! The best thing about this dish is it only takes less than 15 minutes to cook from scratch! Salmon takes only a few minutes to cook and goes well with sauces. If you are a big fan of salmon check out my salmon in tomato sauce recipe.
What ingredients you will need for the maple-glazed salmon
- Salmon: This easy dish is made using fresh salmon that has been cut with the skin on. You want the skin to be slightly crispy after cooking.
- Broccoli: You can use any broccoli head, however in this recipe I have used purple sprouting broccoli which is currently in season. The heads are smaller and the stems are soft and edible.
- Garlic: It enhances the flavour of the fish.
- Maple syrup: It brings sweetness and caramelisation to the dish.
- Soy sauce: It helps season the fish as it is salty, but also brings colour and a depth of flavour to the dish.
- Spring onions: Add them to the pan at the end for added flavour and crunch.
Best tips for cooking salmon perfectly
The best thing about this dish is the salmon only takes a few minutes to cook. It is perfectly soft, flaky and the caramelisation on top is to die for. It is impressive how only a few ingredients can bring this dish right up to the next level.
- Season: Marinate or season the salmon before cooking it. It will absorb and retain all the good flavours when cooking.
- Skin side down: Allow the pan to heat up to medium heat and the oil or butter to be hot before adding the salmon to the pan skin side down. This will crisp up the skin and bring a nice caramelised colour to it. It will also help release some of the oils that helps cook the salmon.
- Do not overcook: Salmon is a delicate fish that cooks quickly. You want soft flaky flesh that comes off easily when you dig your fork in it. You also want the salmon to be juicy and melt in the mouth.
- 2 salmon fillets, 250g
- 75g maple syrup (1/4 cup)
- 2 tbsp light soy sauce
- 1 large clove garlic, minced
- sea salt and cracked black pepper to taste
- 1/4 cup spring onions, sliced
For the Broccoli
- 200g purple sprouting broccoli
- 1 garlic clove, minced
- 1 tsp oil
- Salt and pepper to taste
- 1 cup water
- Make the salmon marinade: Combine the maple syrup, garlic and soy sauce in a small bowl. Season the salmon with a little salt and pepper, and pour the sauce over the top, making sure the salmon is well coated.
- Cook the Broccoli: Wash the broccoli and steam it in a saucepan with the water for 3 minutes until it is al-dente.
- Cook the salmon: Bring a large frying pan to a medium heat and add 1 tbsp oil. Place the salmon skin side down and sear it for about 3-4 minutes, turning it every minute for even cooking on each side. Sprinkle the spring onions and stir well.
- Stir-fry the broccoli: Add the broccoli and move it around so the sauce coats the broccoli. Stir-fry for 2 minutes and turn off the heat.
- Serving suggestions: on its own or with jasmine rice, baked potatoes or garlic bread.
Nutrition InformationServing Size 2 people
Amount Per Serving Calories 580