Salmon is such a tasty, healthy, and easy fish to cook. With its robust flavor, adding glazes and marinades suits it well. Here, the salmon is glazed with maple syrup and soy, providing the ideal sweet and savory combination.
The marinade takes only 20 minutes and when cooked in a hot pan, the glaze crisps up and slightly caramelizes resulting in a delightful color and texture. With the addition of garlic, ginger, and a dash of chili pepper this dish will is sure to be a crowd-pleaser.
Here the salmon is cooked on a griddle or frying pan, but works just as well when cooked on the grill, as long as the coal or flame is not too high. If the flame is too high, you will run the risk of burning the sweet glaze of the fish.
- 4 skinned salmon fillets (wild if possible)
- 1/2 cup maple syrup
- 1 lemon (juiced)
- 2 tablespoons dark soy sauce
- 2 teaspoons garlic (minced)
- 2 teaspoons fresh ginger (grated)
- 1/2 teaspoon chili flakes
- 2 tablespoons vegetable oil
Gather your ingredients.
Lay the salmon fillets on a piece of paper towel and dry carefully. Check the fish over for any bones (just in case). Remove with tweezers if you find any. Lay the fillets side by side in a glass or ceramic dish and put to one side.
Combine the maple syrup, lemon juice, soy sauce, garlic, and ginger and mix thoroughly in a jug. Add the chili flakes and stir again.
Pour the marinade over the salmon. Cover and put to one side, but not in the refrigerator, for 20 minutes. Turn after 10 minutes, so all sides of the fillets come into contact with the marinade.
Heat a griddle or cast iron frying pan with the oil until hot, but not smoking.
Take the fillets one at a time from the marinade and pop into the pan, taking care as this may sizzle and splash. Keep the heat high for 2 minutes after all the fillets are in the pan.
Reduce the heat to medium and cook the fillets for 4 minutes.
Then flip over and cook for a further 4. Remove from the pan and keep warm.
While the salmon is cooking, put the marinade into a small saucepan and bring to a gentle boil. Reduce to create a thick, syrupy sauce, then strain into a little jug.
Serve the hot, tasty salmon over brown or wild rice, or a bed of nutty grains with green vegetables, and the sauce on the side. The cold salmon is also super-delicious when cold and flaked onto a salad, or even stirred through pasta.
- If you have access to wild salmon, we recommend using it. The stronger flavor of wild suits the glaze best. No worries, if not, it is still delicious with farmed salmon.
- The recipe does lend itself to wrapping in foil for the grill as the fish will steam, not roast as here.