Maple Soy Glazed Salmon (Printable)

Sweet and savory maple glazed salmon with vegetables and rice ready 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

# 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 carefully. Pour the maple soy glaze over the salmon and continue cooking for 3 to 4 minutes, spooning glaze over the fish frequently, until salmon is cooked through and glaze becomes 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 each portion with vegetables and glazed salmon fillet. Drizzle any remaining glaze from the pan over the top.
08 - Finish each bowl with sliced green onions, toasted sesame seeds, and lime wedges on the side.

# Expert Tips:

01 -
  • Twenty minutes start to finish means this works on nights when you're tired but refuse to order takeout.
  • That maple-soy glaze tastes like you spent hours developing it, even though you didn't.
  • It's naturally protein-packed and vegetable-loaded, so you feel good eating it.
02 -
  • Don't move the salmon during the first sear—it needs those uninterrupted 3 minutes to develop that golden crust that keeps it from sticking and tasting bland.
  • Taste your glaze before it hits the pan because cooked glaze tastes different and you can't adjust it retroactively; the raw version should taste bold enough that it seems almost aggressive.
03 -
  • Pat your salmon dry before seasoning and searing because moisture is the enemy of a good crust, and that crust is what keeps the fish from tasting steamed.
  • Make your glaze thicker than you think it needs to be because it will thin out slightly when it hits the warm salmon, and you're aiming for that glossy coating, not a sauce that pools on the plate.
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