Serves 4
55 min
Maple and Soy-Glazed Salmon with Garlic and Ginger
Recipe GLPRb11a48e9a5957d
Pan-seared salmon fillets finished in a savory-sweet glaze of soy sauce, maple syrup, fresh ginger, and garlic. Topped with sliced serrano chile and fresh cilantro for a balanced, aromatic Nordic-inspired dish.
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Ingredients
4 six-ounce center-cut salmon fillets
3 medium cloves garlic, sliced thin
1 serrano chile, sliced into thin rings
1-inch chunk fresh ginger, cut into thin matchsticks
1/2 cup soy sauce
1/2 cup water
4 teaspoons maple syrup
4 teaspoons fresh cilantro leaves, roughly chopped
Directions
In a small saucepan, combine the soy sauce, water, and maple syrup. Bring to a gentle simmer over medium heat and cook for about 2 minutes to dissolve the maple syrup. Set the glaze aside.
In the same saucepan, add the sliced garlic and ginger matchsticks. Return to medium heat and simmer gently for 3 to 4 minutes until the garlic begins to soften and the flavors infuse into the glaze. Add the serrano chile slices and cook for another minute. Remove from heat and set aside.
Pat the salmon fillets dry with paper towels to remove any surface moisture. This helps them develop a light golden exterior when seared.
Heat a large non-stick skillet or cast-iron pan over medium-high heat until it is hot. Once hot, carefully place the salmon fillets skin-side up in the pan. Sear without moving them for about 4 to 5 minutes until the bottom develops a light golden color.
Flip the salmon fillets so they are skin-side down. Cook for another 3 to 4 minutes until the salmon is nearly cooked through.
Pour the maple-soy glaze with garlic, ginger, and serrano chile evenly over the salmon. Reduce the heat to medium and cook for 2 to 3 minutes, allowing the glaze to warm through and coat the fillets. The salmon is cooked through when it reaches an internal temperature of 145°F at its thickest point.
Divide the salmon fillets and glaze among four serving plates. Top each fillet with roughly chopped fresh cilantro and serve immediately.
