Maple Glazed Salmon – Sweet & Smoky Goodness

Ingredients

Main Ingredients

• 4 salmon fillets (6‑oz each), skin on
• 2 tablespoons pure maple syrup
• 1 tablespoon soy sauce (low‑sodium)

Maple Glaze

• 1 teaspoon smoked paprika
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice

Seasonings & Garnish

• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 2 teaspoons chopped fresh chives (optional)

Instructions

Making the Glaze & Cooking

1. Heat the skillet. Place a large, oven‑safe skillet over medium‑high heat for 2‑3 minutes. Add the remaining olive oil and swirl to coat. The oil should shimmer but not smoke, indicating the perfect temperature for searing.
2. Sear the fillets. Lay the salmon skin‑side down, pressing gently for 30 seconds to ensure contact. Cook 4‑5 minutes without moving, allowing the skin to become crisp and the flesh to turn opaque about one‑third of the way up. Flip carefully and sear the flesh side for another 2‑3 minutes.
3. Combine the glaze. While the salmon sears, whisk together maple syrup, soy sauce, Dijon mustard, smoked paprika, and lemon juice in a small bowl. The mixture should be smooth and glossy.
4. Introduce the glaze. Pour the glaze over the seared salmon, swirling the pan to coat evenly. Reduce heat to medium‑low and let the sauce simmer for 2‑3 minutes, stirring occasionally. It will thicken and begin to caramelize, sticking to the fish.
5. Finish in the oven. Transfer the skillet to a pre‑heated 375°F (190°C) oven. Bake for 8‑10 minutes, or until the internal temperature reaches 125°F (52°C) for medium‑rare or 135°F (57°C) for medium. The glaze will become a glossy, amber sheen.