Maple Soy Glazed Salmon (Print)

Sweet and savory maple-soy glazed salmon over fluffy 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 Make It:

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 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 until golden.
05 - Flip salmon fillets. Pour maple soy glaze over the salmon. Continue cooking for 3-4 minutes, spooning glaze over the fish constantly, until salmon is cooked through and glaze is thick and glossy.
06 - Steam or sauté broccoli florets, snap peas, and bell pepper until crisp-tender, approximately 3-4 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 - Finish each bowl with sliced green onions, toasted sesame seeds, and lime wedges.

# Expert Tips:

01 -
  • The glaze transforms from thin liquid to glossy, sticky coating right before your eyes—it's genuinely satisfying to watch happen.
  • You can have dinner on the table in the time it takes to scroll through your phone, making weeknight cooking feel less like a chore.
  • The balance of sweet maple and salty soy creates a flavor that tastes indulgent but leaves you feeling nourished, not heavy.
02 -
  • Don't skip patting the salmon dry before cooking—moisture is the enemy of a good sear and keeps the glaze from sticking properly.
  • The glaze will only thicken and caramelize if you keep spooning it over the salmon; leaving it to cook untouched means a thin, runny glaze that slides right off.
03 -
  • Buy salmon from a fishmonger if you can, not pre-packaged from the case—they can tell you exactly when it came in and will cut it to order so the pieces are uniform and cook evenly.
  • Toast your sesame seeds in a dry pan for thirty seconds right before serving—that extra step awakens their nutty flavor and makes the whole dish taste more intentional.
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