We all know we should eat more fish, but that’s easier said than done if you’re not a seafood fan. If you’ve ever found salmon a little too strong or “fishy”, this pan fried maple salmon recipe might just change your mind. The secret is a glossy maple glazed salmon coating made with pure maple syrup, soy sauce, fresh ginger and garlic. As the salmon cooks, the glaze caramelises into a sweet, savoury finish that complements the fish without overpowering it. The result is tender, flaky salmon that’s full of taste, yet surprisingly mild.
Pan Fried Maple Salmon: An Easy Salmon Recipe Even Fish Skeptics Will Love
Served with crisp pak choi, caramelised red onion and fluffy rice, this easy salmon recipe comes together quickly enough for a weeknight dinner but looks impressive enough for guests. It’s healthy, satisfying and a wonderful way to introduce more fish to the table, even for those who usually steer clear of seafood.
Frequently Asked Questions
Can I use frozen salmon?
Yes. Thaw the salmon completely in the refrigerator before marinating and pat it dry with paper towel. This helps the maple glaze stick to the fish and ensures a better sear.
How do I know when salmon is cooked?
The salmon is ready when it flakes easily with a fork and is just opaque in the centre. For the best texture, avoid overcooking. An internal temperature of 50 to 52°C will give you moist salmon, while 63°C is the recommended safe temperature if you prefer it fully cooked.
Can I make this maple salmon recipe in the oven?
Absolutely. Bake the marinated salmon at 200°C (180°C fan-forced) for 12 to 15 minutes, depending on the thickness of the fillets. Spoon the glaze over the salmon halfway through cooking for extra caramelisation.
What can I serve with pan fried maple salmon?
This recipe is delicious with steamed jasmine rice, brown rice, soba noodles or quinoa. Add steamed broccoli, asparagus, green beans or a crisp Asian-style salad for a complete meal. I often use a microwave rice pack for a quick solution.
Can I prepare the maple glaze ahead of time?
Yes. The glaze can be mixed up to three days in advance and stored in an airtight container in the refrigerator until you’re ready to cook.
Can I use another type of fish?
Yes. The maple ginger glaze also works beautifully with trout, barramundi, cod or ocean trout. Adjust the cooking time depending on the thickness of the fillets.
Is this recipe spicy?
Not particularly. The chilli adds gentle warmth rather than intense heat. Omit it for a milder version, or add extra chilli if you enjoy more kick. I often leave the chilli out.
Can I make this recipe gluten-free?
Yes. Simply substitute the soy sauce with a gluten-free tamari or gluten-free soy sauce.
How long will leftovers keep?
Store leftover salmon in an airtight container in the refrigerator for up to 2 days. It’s delicious served cold in a salad or gently reheated in a frying pan or microwave.
Why does maple syrup work so well with salmon?
Pure maple syrup adds natural sweetness that balances the richness of salmon while helping the glaze caramelise during cooking. Combined with soy sauce, ginger and garlic, it creates a beautifully balanced sweet and savoury coating that even people who aren’t usually keen on fish often enjoy.
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Pan Fried Maple Salmon Recipe with Ginger & Lime
Sweet maple syrup, fragrant ginger and a touch of chilli create a glossy glaze that transforms simple salmon fillets into a restaurant-worthy dinner. Ready in under 30 minutes (plus marinating time), this easy salmon recipe pairs perfectly with crisp pak choi and caramelised red onions.
Ingredients
- For the salmon
- 3 tsp olive oil
- 4 x 150g salmon fillets, skin on
- 2 pak choi, roughly chopped
- 2 red onions, sliced into wedges
- 1 lime, cut into wedges
- Small handful fresh coriander leaves
- Salt and freshly ground black pepper
- For the maple glaze
- 3 tbsp pure maple syrup
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 garlic cloves, finely chopped
- 20g fresh ginger, grated
- 1 red chilli, finely sliced
- 1 tsp sesame seeds, plus extra for serving
Instructions
- In a bowl, whisk together the maple syrup, soy sauce, sesame oil, garlic, ginger, chilli and sesame seeds.
- Place the salmon fillets in a shallow dish or sealable bag and pour over the glaze. Turn to coat well. Refrigerate for at least 1 hour, or up to 4 hours for a deeper taste.
- Remove the salmon from the refrigerator 15 minutes before cooking. Reserve the marinade.
- Heat the olive oil in a large frying pan over medium-high heat. Add the red onion and cook for 2 minutes until beginning to soften.
- Add the pak choi and cook for another minute. Push the vegetables to one side of the pan.
- Place the salmon fillets skin-side down in the pan. Cook for 4 to 5 minutes until the skin is crisp and golden.
- Carefully turn the salmon over. Pour the reserved marinade into the pan and cook for a further 2 to 3 minutes, allowing the glaze to bubble and thicken around the fish.
- Season with salt and pepper to taste.
- Divide the vegetables between serving plates and top with the salmon. Spoon over any remaining glaze from the pan.
- Scatter with fresh coriander, extra sesame seeds and serve with lime wedges.
Notes
Tips for Perfect Maple Salmon
- Use skin-on salmon to help keep the fish moist during cooking.
- Don't move the salmon while the skin is crisping, as this helps create a golden crust.
- Serve with steamed jasmine rice, soba noodles or a simple cucumber salad.
- For extra heat, leave the chilli seeds in the glaze.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 3919Total Fat: 238gSaturated Fat: 47gUnsaturated Fat: 191gCholesterol: 1180mgSodium: 1818mgCarbohydrates: 25gFiber: 3gSugar: 11gProtein: 409g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
So glad you love it, Jayne. It’s a hit in our house too, which is rare with fish because Kevin is not a fan.
Kerry I tried your maple syrup recipe for salmon and it’s delicious! Really makes the fish sing. I also love Rick Steins recipe for salmon with caramelised red wine vinegar dressing, works similar magic on the oily fish, now I have another fish go to, Cheers Jayne