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Lidey's Table

Maple & Ginger Glazed Salmon

Saturday, November 17, 2018

It’s 4 in the afternoon- do you know what you’re having for dinner? How about salmon? This Maple & Ginger Glazed Salmon is one of my go-to weeknight dinner recipes. It has a short ingredient list, it takes less twenty minutes to make, and best of all, it’s absolutely delish! The maple-ginger glaze has so much flavor, thanks to fresh ginger, maple syrup, minced garlic, soy sauce and rice vinegar, and has even won over salmon skeptics. 

Maple & Ginger Glazed Salmon

Serves 4

  • 2 tablespoons pure maple syrup
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon grated fresh garlic (1-2 cloves)
  • 2 tablespoons soy sauce
  • 2 teaspoons rice vinegar
  • extra virgin olive oil
  • 4 (6-ounce) center-cut salmon filets, skin-on
  • kosher salt and freshly ground black pepper
  • thinly sliced scallions, for serving, optional

In a small bowl, whisk together the maple syrup, ginger, garlic, soy sauce, vinegar and 3 tablespoons olive oil. Set aside.

Heat a large (12-inch) dry cast-iron skillet over medium-high heat for 3 minutes, until it’s extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately.) Meanwhile, pat the salmon fillets dry with paper towels, brush both sides with olive oil, and season all over with salt and pepper.

When the pan is ready, place the salmon fillets skin-side down in the pan and cook over medium-heat heat without moving for 4 minutes. Using a pair of tongs, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook for 4-5 more minutes, depending on the thickness of the fillets. Insert a small knife into the thickest part of the salmon to check for doneness. The salmon should be slightly opaque in the center.

Transfer to a rimmed plate or serving dish, and pour the glaze over the salmon, making sure to coat the fillets. Sprinkle with the scallions if using and serve hot.

Note: I grate the ginger and garlic on a microplane zester. If you don’t have one, you can finely mince them with a knife instead.

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Hi, I'm Lidey!

I do recipe testing and social media for Ina and love to cook for my friends on the weekend. Ina has given me lots of tips for easy cooking and entertaining, and I'm excited to share them with you here!

Check out my blog!

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