Maple Soy Glazed Salmon (Printable)

Sweet and savory maple soy glazed salmon with fluffy rice and vibrant crisp vegetables, ready in 20 minutes.

# 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

→ Rice and Vegetables

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 the rice under cold water. In a medium saucepan, combine rice and water. Bring to a boil, reduce heat, cover, and simmer for 12 minutes or 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, garlic, and ginger until well combined.
03 - Season salmon fillets lightly with salt and 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 lightly browned.
05 - Flip salmon fillets. Pour the maple soy glaze over the salmon. Continue to cook for 3 to 4 minutes, spooning the glaze over the fish frequently, until salmon is just cooked through and the glaze is thick and glossy.
06 - Meanwhile, steam or sauté broccoli, snap peas, and bell pepper until crisp-tender, about 3 to 4 minutes. Season lightly with salt.
07 - Divide cooked rice among serving bowls. Top with vegetables and glazed salmon. Drizzle any extra glaze from the pan over the top.
08 - Garnish each bowl with sliced green onions, toasted sesame seeds, and lime wedges. Serve immediately.

# Expert Suggestions:

01 -
  • The glaze caramelizes into something glossy and addictive while the salmon stays tender and flakes like butter underneath.
  • You can throw everything together while the rice cooks, so there's minimal stress and actually time to breathe before dinner hits the table.
  • It's the kind of meal that feels fancy enough to cook for guests but simple enough you won't hesitate to make it for yourself on a random Wednesday.
02 -
  • Don't skip drying the salmon before it hits the pan because moisture is the enemy of a good sear, and a proper sear locks in all the juices.
  • The glaze thickens as it cools, so if it looks a little loose when you're spooning it over the fish, trust that it will set beautifully once plated and will coat each bite perfectly.
03 -
  • Room temperature salmon cooks more evenly than cold salmon straight from the fridge, so pull it out 10 minutes before you start cooking.
  • If your pan isn't nonstick or you're worried about sticking, a light spray of oil on the skin-side before it hits the pan makes flipping effortless.
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