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Pan Fried Salmon with Maple Ginger Glaze Recipe

A wonderful salmon recipe
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Servings: 4 servings

Ingredients

  • 4 fillets salmon skin on
  • salt & pepper to taste
  • 2 tablespoons vegetable oil
  • 3 cloves garlic peeled & finely minced
  • inch piece ginger peeled & finely minced
  • 1 large shallots peeled & finely minced
  • 4 tablespoons maple syrup try to find the real stuff
  • 4 tablespoons soy sauce
  • 1 orange zested
  • 1 tablespoons sesame oil
  • ½ cup water

Instructions

  • Start by taking the salmon out of the refrigerator before you begin prepping the ingredients.
  • Mince the garlic, ginger and shallots and finely zest the orange and save the rest of the orange for another use.
  • Pat the salmon fillets dry with a paper towel, then season them with salt & pepper.
  • I like to heat up my frying (sauté) pan before I add 1 tablespoon of oil and let it get hot.
  • I then add the salmon fillets skin side down. Loosely cover the pan with some aluminum foil and cook for 3 to 5 minutes until the skin is nice and crispy.
  • Flip over and cook another few minutes until the fish is cooked through.
  • Transfer the cooked salmon fillets to a plate and cover loosely with the foil to keep them warm. Carefully give the pan a wipe with a paper towel off heat.
  • Place the pan back on the stove-top, add the remaining tablespoon of vegetable oil and heat up over medium heat. When hot, add the garlic, ginger and shallots.
  • Let these ingredients cook for about 1 minute until they begin to soften and give off a wonderful fragrant smell. Be sure to stir frequently so they don’t burn.
  • Add the maple syrup, soy sauce, orange zest, sesame oil and the 1/2 cup of water.
  • Continue cooking and stirring for about 1 minute until all the ingredients are well combined and the sauce begins to thicken. If it needs more time, so be it but don’t cook it down to nothing.

Glaze the Salmon

  • Transfer the cooked salmon fillets back to the pan skin side down over medium heat.
  • While the salmon is heating up, spoon the sauce over the entire salmon filet to coat it completely. Keep spooning until the sauce reaches your desired thickness.
  • Remove from heat and plate.

Notes

We served this dish with a watercress, orange & parsnip salad but you can serve it with greens, rice, vegetables or a combination of all.