This healthy, pan-seared, crispy-yet-tender salmon is your perfect 30 minute quick-fix restaurant meal at home. The maple glaze is crazy you guys. Also, pistachios!! Originally published September 3, 2015.
Table of Contents
- You’ll love this maple glazed salmon recipe
- Maple glazed salmon recipe ingredients
- How to make maple glazed salmon with pistachios
- What to serve with maple glazed salmon
- How to store maple glazed salmon
- Can you freeze maple glazed salmon?
- Salmon recipes for daaaays…
- Pan-Seared Salmon with Maple Glaze and Pistachios Recipe
Years ago I got a text from my best friend Sarah about a recipe she had fallen in love with for ahi tuna. She raved about it so much that somehow it got lodged in my long-term memory.
Fast forward to last year when I went to visit her in Texas. She meticulously planned out our menu of course, because what is there to do in a sleepy border town in Texas besides eat like kings. She asked if I had any requests and I said YES, I want to try that ahi tuna that you told me about once upon a time. I had never had ahi tuna, but if Sarah freaked out about it via text with 11 exclamation points, it had to be good.
So when I saw the tuna in the fridge, I thought, whoa, 27 dollars. That’s a lot of cash for one tuna. (I’m new to expensive seafood, okay. I grew up on chicken and ground beef.)
Later she was instructing her husband on how to cook it on the grill. “Just cook it long enough to kill the bacteria, about 30 seconds per side.” And I started to get a little nervous.
They brought it in and sliced it. And it was red on the inside. Completely red.
When it was time to eat I put a few slices on my plate. I choked a few bites down. Then when no one was looking I stuck it in the microwave until it wasn’t red anymore.
That’s right. I MICROWAVED a 27 dollar piece of tuna.
You’ll love this maple glazed salmon recipe
I don’t think the foodie in me has ever been more ashamed. (I feel like now is a good time for my sushi-hatred admission. Every time I stuff a too-big-roll in my mouth my brain starts screaming at me, THIS COULD HAVE BEEN PIZZA.)
But that’s not what my brain says when I stuff this maple salmon in my mouth. The reason I told the ahi tuna story is because I’m SO proud to report that this salmon is seared on the outside and kind of not so much cooked on the inside. AND IT’S AMAZING.
Maple glazed salmon recipe ingredients
I love this recipe because well, it’s delicious. And easy. And I bet you already have most of the ingredients at home. Here´s a quick shopping list to help you gather your stuff. Jump to the recipe card below for full ingredients and instructions!
- maple syrup
- lemon juice and zest
- ginger powder
- crushed red pepper
- soy sauce
- corn syrup
- olive oil
- salt and pepper
- flour
- salmon filets
- pistachios
How to make maple glazed salmon with pistachios
Ok, so there is NO microwave in this recipe. That is only for tuna 😂. KIDDING. I now know better….but if you are afraid of making fish for fear of overcooking (or undercooking it), then this recipe is for you.
Start by combining maple syrup, lemon juice, ginger, crushed red pepper, soy sauce, lemon zest, and a bit of corn syrup in a sauce pan. Cook and stir over medium-high heat until it just starts to boil and thicken slightly—this only takes a couple of minutes. Then turn off the burner and set the sauce aside. (Try not to eat it all with a spoon.)
Then, heat olive oil in a large skillet over high heat. Pat your salmon filets dry (this helps get that golden sear) and season the skin side with salt and pepper. Then dust each filet with about a half teaspoon of flour. Drizzle about 1–2 teaspoons of the glaze you just made onto each filet.
Place the salmon skin-side down into the hot skillet. Do not crowd the pan—if it feels tight, do it in batches. We want that sear, not a steam bath.
Sear the salmon over high heat for 1–2 minutes, flip, and then turn the heat off. That’s it. That’s the magic. The residual heat finishes the job, gently coaxing the salmon to buttery, tender perfection without overdoing it. You’ll be tempted to leave the burner on—don’t do it. Trust the process. What you get is the most succulent, melt-in-your-mouth salmon of your life.
As I was researching this recipe, I stumbled across a little salmon scandal: apparently, salmon is not supposed to flake. I know. I had to sit down too. All these years, I’ve been proudly forking my salmon into neat little flakes thinking, “Look at me, nailing this dinner.” Turns out? That’s a sign it’s overcooked. Who knew?! I’ve been flaking for years. YEARS.
But now? I’ve seen the light. Moist, gently cooked salmon with that just-barely-set center is where it’s at. This method feels almost too simple, but it works every single time—and paired with a sticky-sweet maple glaze? Game over.
Don´t forget to drizzle more of the maple glaze on top of the cooked salmon. And if you have any extra? Drizzle it over roasted veggies or rice or literally anything—it’s that good.
What to serve with maple glazed salmon
I served this with polenta, which was an awesome choice if I do say so myself! You could also serve it with rice, or even oven roasted potatoes. Need more options? Here are some of my favorite pairings with salmon.
- Lemon Almond Green Beans >> super easy with tons of flavor!
- Honey Roasted Butternut Squash Salad >> I am normally not a salad person AT ALL you guys, but this is a mic drop situation
- Mashed Potatoes Recipe with Cream Cheese >> like soft, pillowy clouds that melt in your mouth
- Riced Cauliflower >> a great low carb substitute for any recipe you want to serve “over rice”
- Sautéed Carrots and Shallots with Thyme >> sautéing carrots with shallots and fresh thyme makes them next-level
- Wholesome Mashed Potatoes With Carrot & Parsnip from Walder Wellness
- Easy Couscous Recipe from Heidi Hearts
- Basic Risotto with Parmesan from Cooking with Mamma C.
How to store maple glazed salmon
You can store leftover maple glazed salmon in an airtight container in the refrigerator for up to 3 days. To reheat on the stovetop, place the salmon in a skillet over low heat and warm gently until heated through. To reheat in the oven, place the salmon on a foil-lined baking sheet and cover it loosely with foil to prevent it from drying out. Warm in a 275–300ºF oven for about 10–15 minutes, or until heated through. You can add a splash of water or a bit of extra glaze to keep it moist. Or skip the reheating altogether—this salmon is also fantastic cold, over a salad, or tucked into a grain bowl.
Can you freeze maple glazed salmon?
Yes! Let the salmon cool completely, then wrap each filet tightly in plastic wrap or foil and place in a freezer-safe zip-top bag or airtight container. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator, then warm in a 275–300ºF oven for 10–15 minutes, loosely covered with foil to keep it moist. Add a little fresh glaze if you have extra, or whip up a quick batch to drizzle on top before serving.
Salmon recipes for daaaays…
- Honey Salmon with Browned Butter Lime Sauce >> this is a family fav!
- Caramelized Salmon >> 4 ingredients. Unreal.
- Creamy Tuscan Salmon >> restaurant quality, but super easy to make
- Honey Sriracha Salmon Bowls >> my favorite last minute weeknight dinner
- Asian Salmon Burgers with Wasabi Mayonnaise >> I’d never even had a salmon burger before these, and I honestly don’t even see a need to try any others…ever.
- Pan-Seared Salmon with Dill Butter from Tastes Lovely
- Honey Garlic Salmon from The Cooking Jar
- Easy Salmon Tacos from Taming Twins
Pan-Seared Salmon with Maple Glaze and Pistachios
Ingredients
- 3/4 cup maple syrup
- 4 teaspoons lemon juice, fresh, about half a lemon
- 1/4 teaspoon ginger powder
- 1 dash crushed red pepper, up to 1/4 teaspoon
- 1 teaspoon soy sauce
- 1 teaspoon lemon zest
- 1 tablespoon corn syrup
- 1-2 tablespoons olive oil
- salt and pepper
- flour
- 2 pounds salmon filets, fresh, skin on
- pistachios, chopped, to garnish
Instructions
- In a small saucepan, combine maple syrup, lemon juice, ginger, crushed red pepper, soy sauce, lemon zest, and corn syrup. Cook and stir over medium-high heat until it just starts to boil and thicken, then turn off the burner.
- Heat olive oil in a large skillet. Pat salmon filets dry and sprinkle the skin side with salt and pepper. Dust each filet with about a half teaspoon flour. Drizzle each with about 1-2 teaspoons of the sauce in the pot.
- Place salmon filets skin side down in the hot skillet. (Don’t crowd the pan, you don’t want them to steam. Do it in batches if you don’t have room.)
- Cook over high heat for 1 1/2 to 2 minutes, or until there is a nice sear on the bottom. Sprinkle the top with salt and pepper, flour, and another drizzle of sauce, then flip. Cook for 30 seconds to 1 minute and then turn off the heat. Let sit in the pan for another couple minutes.
- Serve with the maple glaze. There may be extra glaze, it’s great drizzled over vegetables!
This will be my next recipe to try. We love salmon. You didn’t specify what grade of maple syrup to use. Here in Ontario Canada we have more than just the table syrup. The cooking grade is much darker, and keeps its flavour better when used in cooking. I buy mine at an open air market where the Mennonites have it for sale. It’s great in cookies too!
Oh wow Linda! You’re so fancy with your maple syrup grades! I think since this is cooking not baking (for salmon) it would be a matter of personal preference. Did you try it out?
OMG laughed so hard at your microwaving tuna story!
I once, in my not-so-knowledgable early 20s, ordered take out tuna sashimi then cooked it cause it was still a little frozen and I freaked out. Ha!
Your salmon here looks perfect. :)
Haha you’d totally be the person who’d order those deep-fried sushi rolls, wouldn’t you? When I come for dinner, I’d like this also, k?
That’s the most gorgeous salmon I’ve ever seen!