Two-pan salmon, finished with a silky maple glaze and bright herbs—ready in under 30 minutes.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 mins | 12 mins | 22 mins | 4 |
Intro
This Herb-Maple Glazed Salmon is designed for busy weeknights and small pantries. The glaze comes together in minutes and clings to the salmon with a glossy sheen, while the fish stays moist and tender. A bright herb lift keeps the dish feeling fresh and vibrant without extra fuss.
The beauty of this recipe is its pantry-friendly vibe: you likely have maple, garlic, and herbs on hand. It’s flexible, forgiving, and cooks up with a gentle simmer and a quick sear that delivers flavorful contrast from glaze to bite.
The Best Core Ingredient for This Recipe
Wild vs. Farmed
Wild salmon offers a firmer texture and more delicate flavor; it tends to be leaner. Farmed salmon is typically more affordable and consistent in size. Choose based on budget and availability.
Skin-on vs. Skinless
Skin-on fillets hold up better during searing and add a natural crisp. Skinless works well if you prefer dealing with a boneless, easier-to-eat piece. If you’re unsure, go for skin-on for flavor and texture.
Fillet vs. Loin
Fillets are easy to portion and cook evenly; loins can be chunkier and require larger pans. For this glaze, fillets are ideal for even coverage and quick cooking.
Other Ingredients (and Helpful Swaps)
- Tomatoes: Not part of the glaze, but a bright, acidic note can come from a splash of lemon juice or a teaspoon of tomato paste if you want a deeper, tangier glaze. Swap tip: use 1 teaspoon tomato paste in the glaze and reduce maple by 1 teaspoon.
- Onion: Adds a gentle sweetness if you sauté a small minced onion briefly in the pan before adding salmon. Swap tip: shallots can be a milder substitute.
- Garlic: Key aromatic; use 2 cloves minced for a clean, punchy note. Swap tip: 1/2 teaspoon garlic powder if you’re out.
- Red Pepper: Optional warmth or a hint of sweetness; swap tip: omit for a milder glaze or use a pinch of red pepper flakes.
- Pasta: Optional side if you want to stretch the meal; swap tip: cauliflower rice or quinoa works well in place of pasta.
- Herbs: Fresh dill or parsley brighten the finish; swap tip: use a pinch of dried herbs if fresh isn’t available.
Ingredients
- Sauce (Maple-Dijon Glaze)
- Pure maple syrup: 1/4 cup (60 ml)
- Dijon mustard: 1 tablespoon (15 ml)
- Garlic, minced: 2 cloves
- Lemon juice: 1 teaspoon (5 ml)
- Low-sodium soy sauce or tamari (optional): 1 teaspoon (5 ml)
- Salmon
- Salmon fillets, skin-on: 4 fillets (approximately 6 oz / 170 g each)
- Salt: 3/4 teaspoon kosher salt (3 g)
- Black pepper: 1/4 teaspoon (1 g)
- Olive oil: 1 tablespoon (15 ml)
- Finish
- Unsalted butter: 1 tablespoon (14 g)
- Fresh dill or parsley, chopped: 2 tablespoons (8 g)
- Pasta (optional side)
- Cooked pasta (linguine or spaghetti): 8 oz (225 g) dry, cooked per package instructions
Directions
- Pat salmon dry and season — Pat the fillets dry with paper towels, then season all over with 3/4 teaspoon kosher salt and 1/4 teaspoon pepper.
- Make maple glaze — In a small skillet, combine maple syrup, Dijon mustard, minced garlic, lemon juice, and soy sauce. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened and glossy.
- Sear salmon (skin-on) — Heat olive oil in a wide skillet over medium-high heat. Place fillets skin-side down and sear 3–4 minutes until the edges look pink and the skin is crisp.
- Brush glaze and finish cooking — Flip fillets and brush a generous layer of maple glaze over top. Cook 2–3 minutes, basting lightly, until the glaze is glossy and the salmon registers 125–130°F (52–54°C) in the center.
- Add butter and herbs — Remove from heat and swirl in butter until melted. Sprinkle with chopped dill or parsley and spoon a little glaze over the fish.
- Optional pasta step — If serving with pasta, cook according to package directions (about 8–10 minutes for dry pasta) and toss with a touch more glaze or a light olive oil.
- Rest and plate — Let the salmon rest 1–2 minutes, then plate over pasta or greens and finish with any remaining glaze.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Let cool slightly before sealing. Reheat gently in a 325°F (165°C) oven until warmed through, about 8–12 minutes, or reheat briefly in a microwave at 50% power to avoid drying. The sauce can be frozen separately for longer storage.
What to Serve With Herb-Maple Glazed Salmon
- Roasted asparagus with lemon: Crisp-tender stalks finish with a bright squeeze of lemon.
- Herbed quinoa or wild rice: A fluffy grain base balances the glaze and herbs.
- Simple green salad with citrus vinaigrette: A light, peppery arugula or baby greens option keeps the plate fresh.
Variations & Tips
- Spicier glaze: Add 1/4 teaspoon red pepper flakes to the glaze for a subtle kick.
- Creamier glaze: Whisk in 1 tablespoon unsalted butter off the heat for a silkier finish.
- Gluten-free: Use tamari instead of soy sauce; ensure the Dijon is gluten-free.
- Canned-swap: Use canned salmon in a glaze for a different texture, adjusting cook time to avoid overcooking.
- Herb swaps: Try tarragon for a bright anise note or chives for a mild onion hint.
Enjoy Your Herb-Maple Glazed Salmon
This dish keeps weeknights manageable without sacrificing flavor. The maple glaze cloaks the salmon in a glossy, aromatic layer while the herbs keep things fresh and vibrant. Enjoy Herb-Maple Glazed Salmon as a quick, satisfying dinner that tastes special.
Attribution
Recipe by WellMindMeal Staff. Photography by WellMindMeal Kitchen. Original concept adapted for pantry-friendly weeknight dinners.