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MealDinnerWeeknightAsianHigh-FiberHigh-ProteinLow-CalorieUnder 15 MinutesPescatarianSpecial OccasionPan FryOne-Pot or PanStove TopCast Iron PanDate NightValentine's DayEasyHealthyGluten-FreeSeafoodNorth American

Maple-Glazed Salmon

featured in 7 Scrumptious Salmon Dishes

A delicious and healthy salmon dish with a sweet and savory maple glaze, perfect for a quick and easy weeknight dinner.

Becca Park
Tasty Team
97% would make again
Maple-Glazed Salmon

Ingredients

for 2 servings

Salmon

  • 1 tablespoon vegetable oil
  • ¼ cup maple syrup (75 g)
  • 2 tablespoons orange juice
  • 2 tablespoons soy sauce
  • 1 teaspoon ground ginger
  • 1 clove garlic, minced
  • pepper, to taste
  • salt, to taste
  • 4 oz salmon fillet (115 g), 2 fillets
  • fresh parsley, for garnish

Broccoli

  • 1 lb broccoli floret (455 g)
  • salt, to taste
  • 2 tablespoons butter
  • 1 tablespoon soy sauce
  • 1 clove garlic, minced
  • 1 teaspoon lemon zest
  • 1 teaspoon red pepper flakes

Nutrition Info

  • Calories 456
  • Fat 26g
  • Carbs 39g
  • Fiber 7g
  • Sugar 22g
  • Protein 18g

Estimated values based on one serving size.

Preparation

  1. For the salmon, heat vegetable oil on medium-high in a cast-iron skillet.
  2. For the broccoli, fill a medium pot halfway with water. Add a dash of salt and start boiling water.
  3. In the meantime, whisk together maple syrup, orange juice, soy sauce, garlic, salt, and pepper in a medium bowl.
  4. Set aside 2 tablespoons for topping later.
  5. Place salmon fillets inside the bowl and make sure each side is covered with sauce.
  6. Sear the salmon 2-3 minutes on each side.
  7. Brush the tops with the sauce set aside.
  8. With the pot of water boiling, add the broccoli and cover lid. Blanch for 2 minutes.
  9. Drain under cold water to stop the cooking.
  10. In the drained pot of broccoli, stir in butter, soy sauce, red pepper flakes, some lemon zest, and garlic on low heat. Mix until broccoli is well-coated.
  11. On each plate, serve a filet of salmon and scoop of broccoli.
  12. Top with reserved marinade and sprinkle parsley for garnish.
  13. Enjoy!
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