Maple Dijon Glazed Salmon

Maple Dijon Glazed Salmon is simple to make, takes only minutes to prepare and has 4 ingredients. Or 6 if you count salt and pepper. Salmon is a nutritional superstar and the sweet and tangy glaze compliments it perfectly.

The secret to getting perfect results is a two step cooking process. Start with good quality salmon filets that have been patted dry and seasoned with salt and pepper. Add a little heat safe oil to the pan. Salmon has natural oils but a little extra helps. Place your salmon face down first once the pan is heated. Sear it for about a minute or so, until the fish releases from the pan and it’s slightly browned. This way the “presentation side” looks the best.

Flip the filet and allow to sear on the other side for a few minutes. Add a spoonful of glaze to each piece of salmon and spread evenly. It will drizzle over the side of the fish and start to caramelize around the bottom edge. Now remove the pan from the heat before the glaze starts to burn. Your salmon will not be entirely cooked but here’s how to finish the fish.

While you’re pan searing your salmon, turn your oven to broil and set your rack somewhere between the very highest setting and the middle. Carefully remove the filets from the hot pan and place on a foil lined baking sheet. Finish the salmon under the broiler and watch it carefully. As soon as the glaze starts bubbling and caramelizing on top it’s ready! This will only take a few minutes and will finish cooking the salmon all the way through.

The extra step is so worth it. It turns the sauce into a glaze without turning your good quality pan into a yard sale bargain. You’ll thank me.

Use a pan that can get nice and hot. Cast iron works great, or a good quality heavy metal sauté pan. And if the weather is cooperative, cook it outdoors. I have an electric single burner that I use for outdoor cooking and it’s the best $20 I ever spent.

What kind of Salmon should I buy?

Buying salmon is a learning curve. And a matter of personal choice, budget and geography. There are wild, farmed, fresh, frozen, skinless, skin on etc. Look for filets that don’t look dry or have gaps in the flesh. If you’re buying at a fish counter, ask how fresh it is. Smell it. Do a little research so you can be a smart consumer. Here in Canada we have Canadian Aquaculture Industry Alliance so you can feel confident in buying fresh or farmed fish and seafood. If you find salmon a little strong, try it with the skin removed.

Cooking time is dependent on how thick your filet is and how hot your pan gets. Somewhere around 5 minutes in the pan and another 5 under the broiler, give or take. If you take a fork and insert it into the thickest part, give it a slight twist and if you can see the meat flaking it’s done. If you notice some white stuff coming out of the salmon, don’t worry. It’s called albumin which is a protein that’s released when heated and is totally edible. Brushing the glaze over top helps hide it though.

To make your Maple Dijon Glazed Salmon extra special, garnish with some toasted sesame seeds and minced green onions.

Here’s the recipe:

Maple Dijon Glazed Salmon

A simple but delicious glaze with step by step instructions for perfect results

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Prep Time 5 minutes mins

Cook Time 7 minutes mins

Course Fish, Main Course, Seafood

Cuisine American, Canadian

Servings 4

Ingredients

  

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• 4 good quality salmon filets
• salt and pepper
• 2 tsp heat safe oil such as peanut, canola, vegetable
• 1 Tbsp maple syrup
• 2 tsp Dijon mustard

Instructions

 

• Pat salmon dry and season with salt and pepper.
• Mix together maple syrup and mustard in a small bowl.
• Heat a cast iron or heavy metal skillet over medium heat. Add oil.
• Place salmon filets face down and press onto pan. After about 1 minute when salmon has slightly browned, carefully turn over. If your pan isn't large enough for 4 filets at once, cook 2 at a time.
• Cook on second side for 2 - 3 minutes. Spoon glaze evenly over each piece of salmon. Continue to cook another minute or so until glaze starts to caramelize around bottom edge. Remove pan from heat before glaze burns.
• Transfer salmon to foil lined baking sheet. Place under broiler for 1 -2 minutes to caramelize top. Watch carefully and remove when bubbling and browning.

Keyword glazed salmon, how to cook salmon, how to make glazed salmon, maple dijon glazed salmon, seared salmon

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The perfect accompaniment for this Maple Glazed Salmon is a salad with a balsamic dressing like Spinach Salad with Maple Roasted Pecans and Maple Balsamic Vinaigrette. Or a Beet and Goat Cheese Salad. With sautéed beet greens or spinach. Healthy overload!

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