Pan-Seared Salmon with Maple Glaze and Pistachios
This healthy, pan-seared, crispy-yet-tender salmon is your perfect 30 minute quick-fix restaurant meal at home. The maple glaze is crazy you guys. Also, pistachios!!
Servings: 4 Servings
Calories: 534kcal
Ingredients
- 3/4 cup maple syrup
- 4 teaspoons lemon juice fresh, about half a lemon
- 1/4 teaspoon ginger powder
- 1 dash crushed red pepper up to 1/4 teaspoon
- 1 teaspoon soy sauce
- 1 teaspoon lemon zest
- 1 tablespoon corn syrup
- 1-2 tablespoons olive oil
- salt and pepper
- flour
- 2 pounds salmon filets fresh, skin on
- pistachios chopped, to garnish
Instructions
- In a small saucepan, combine maple syrup, lemon juice, ginger, crushed red pepper, soy sauce, lemon zest, and corn syrup. Cook and stir over medium-high heat until it just starts to boil and thicken, then turn off the burner.
- Heat olive oil in a large skillet. Pat salmon filets dry and sprinkle the skin side with salt and pepper. Dust each filet with about a half teaspoon flour. Drizzle each with about 1-2 teaspoons of the sauce in the pot.
- Place salmon filets skin side down in the hot skillet. (Don't crowd the pan, you don't want them to steam. Do it in batches if you don't have room.)
- Cook over high heat for 1 1/2 to 2 minutes, or until there is a nice sear on the bottom. Sprinkle the top with salt and pepper, flour, and another drizzle of sauce, then flip. Cook for 30 seconds to 1 minute and then turn off the heat. Let sit in the pan for another couple minutes.
- Serve with the maple glaze. There may be extra glaze, it's great drizzled over vegetables!
Notes
How to store maple glazed salmon
You can store leftover maple glazed salmon in an airtight container in the refrigerator for up to 3 days. To reheat on the stovetop, place the salmon in a skillet over low heat and warm gently until heated through. To reheat in the oven, place the salmon on a foil-lined baking sheet and cover it loosely with foil to prevent it from drying out. Warm in a 275–300ºF oven for about 10–15 minutes, or until heated through. You can add a splash of water or a bit of extra glaze to keep it moist. Or skip the reheating altogether—this salmon is also fantastic cold, over a salad, or tucked into a grain bowl.Can you freeze maple glazed salmon?
Yes! Let the salmon cool completely, then wrap each filet tightly in plastic wrap or foil and place in a freezer-safe zip-top bag or airtight container. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator, then warm in a 275–300ºF oven for 10–15 minutes, loosely covered with foil to keep it moist. Add a little fresh glaze if you have extra, or whip up a quick batch to drizzle on top before serving.Nutrition
Serving: 1serving | Calories: 534kcal | Carbohydrates: 45g | Protein: 45g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 125mg | Potassium: 1258mg | Fiber: 1g | Sugar: 41g | Vitamin A: 98IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 2mg