Maple Soy Glazed Salmon (Printable)

Sweet and savory glazed salmon with rice and fresh vegetables, ready in just 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

# Directions:

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, minced garlic, and grated ginger until well combined.
03 - Season salmon fillets lightly with salt and black 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 without moving.
05 - Flip salmon fillets. Pour the maple soy glaze over the salmon. Continue to cook for 3 to 4 minutes, spooning the glaze over the fish repeatedly, until salmon is just cooked through and the glaze is thick and glossy.
06 - Meanwhile, steam or sauté broccoli florets, snap peas, and bell pepper until crisp-tender, approximately 3 to 4 minutes. Season lightly with salt.
07 - Divide cooked rice among serving bowls. Top with sautéed vegetables and glazed salmon. Drizzle any remaining glaze from the pan over the top.
08 - Garnish each bowl with sliced green onions, toasted sesame seeds, and lime wedges.

# Expert Tips:

01 -
  • The glaze gets thick and glossy in the pan, turning simple salmon into something that feels restaurant-quality without the fuss.
  • Everything cooks simultaneously, so you're not standing around staggering pans at seven o'clock on a Tuesday.
  • The balance of maple sweetness against salty soy somehow feels both comforting and sophisticated at the same time.
02 -
  • Don't move the salmon around in the pan during that first three minutes; it needs that contact to develop a golden exterior that won't stick to your plate.
  • The glaze thickens as it sits, so if you make it ahead and it looks thin when you pour it, just let it cook with the salmon for a moment longer until it transforms into something glossy and clingy.
03 -
  • Pat your salmon completely dry before seasoning; any moisture on the surface will steam instead of sear, and you'll miss out on that golden crust.
  • Make the glaze while the rice cooks so it's ready to go when the salmon hits the pan, eliminating that moment of panic where everything is done at once.
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