Maple Soy Glazed Salmon
This Maple Soy Glazed Salmon is quick, delicious, and perfectly balanced with sweet maple syrup and savory soy sauce for a weeknight winner!
Servings: 2 servings
Ingredients
- 3 tablespoons pure maple syrup
- 3 tablespoons reduced sodium soy sauce choose gluten-free if needed
- 1 tablespoon sriracha hot sauce adds a kick of heat
- 1 clove garlic smashed
- 4-6 oz wild salmon fillets skinless
Instructions
Mastering Maple Soy Glazed Salmon: How-To
- In a mixing bowl, combine the pure maple syrup, reduced sodium soy sauce, sriracha hot sauce, and smashed garlic. Whisk everything together until well blended.
- Place the wild salmon fillets in a shallow dish and pour half of the prepared glaze over the salmon. Let it marinate in the refrigerator for at least 15 minutes to soak up all those delicious flavors.
- Heat a non-stick skillet over medium-high heat or preheat your grill. If using a skillet, you can add a little oil to prevent sticking.
- Remove the salmon from the marinade, letting the excess glaze drip off. Place the fillets in the skillet or on the grill. Cook for about 4-5 minutes on each side, depending on thickness. Brush the remaining glaze on the salmon during the last minute of cooking for an extra burst of flavor.
- Once the salmon is cooked to your desired doneness, remove it from the heat and let it rest for a couple of minutes. Serve it with your favorite sides and drizzle any leftover glaze over the top for added flavor.
Equipment
- Mixing Bowl
- Whisk
- Skillet or grill
- Spatula
Notes
- For an extra crispy exterior, sear the salmon skin-side down first if using skin-on fillets.
- Adjust sriracha amount to suit your heat preference or substitute with chili garlic sauce.
- Add sesame seeds or chopped green onions as garnish for extra crunch and color.
- Use a meat thermometer; salmon is perfectly cooked at 145°F internal temperature.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to avoid drying out.