Maple Soy Glazed Salmon (Printer-Friendly)

Sweet maple and savory soy-glazed salmon over rice with crisp vegetables

# 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

# How-To Steps:

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 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 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.
05 - Flip salmon fillets and pour maple soy glaze over them. Continue cooking for 3 to 4 minutes, spooning glaze over the fish frequently, until salmon is cooked through and the glaze is thick and glossy.
06 - In a steamer basket or sauté pan, cook broccoli florets, snap peas, and bell pepper slices 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. 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 Advice:

01 -
  • The glaze gets thick and sticky in the pan, catching light like lacquer, which somehow makes the fish taste even better than it looks.
  • Everything finishes in 20 minutes but feels elegant enough to serve when people matter.
02 -
  • Don't flip the salmon too early or the glaze won't adhere; give it the full three minutes on the first side so it develops a slight crust.
  • If your glaze seems thin when the salmon is done, remove the fish to a plate and simmer the glaze alone for one minute to thicken it, then drizzle it over everything.
03 -
  • Pat the salmon completely dry before it hits the pan; any moisture keeps it from developing that slight golden edge that matters.
  • Taste the glaze before it goes over the fish so you know what you're working with—if it needs more salt or lime, adjust now.
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