Maple Soy Glazed Salmon (Printable)

Sweet and savory glazed salmon with vegetables over rice ready in 20 minutes.

# What You’ll Need:

→ Salmon

01 - 4 salmon fillets (about 5.3 oz each), skin-on or skinless
02 - Salt and black pepper, to taste

→ Maple Soy Glaze

03 - 3 tablespoons pure maple syrup
04 - 3 tablespoons low-sodium soy sauce
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon fresh lime juice
07 - 1 teaspoon sesame oil
08 - 2 cloves garlic, minced
09 - 1 teaspoon freshly grated ginger

→ Vegetables and Rice

10 - 1 cup jasmine or basmati rice
11 - 2 cups water
12 - 1 cup broccoli florets
13 - 1 cup snap peas, trimmed
14 - 1 medium red bell pepper, sliced
15 - 1 tablespoon vegetable oil

→ Garnish

16 - 2 tablespoons sliced green onions
17 - 1 tablespoon toasted sesame seeds
18 - Lime wedges

# Steps:

01 - Rinse rice under cold water. In a medium saucepan, combine rice and water. Bring to a boil, reduce heat, cover, and simmer for 12 minutes or until tender. Remove from heat and let stand, covered, for 5 minutes.
02 - In a small bowl, whisk together maple syrup, soy sauce, rice vinegar, lime juice, sesame oil, garlic, and ginger until well combined.
03 - Season salmon fillets lightly with salt and pepper on both sides.
04 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Add salmon, skin-side down if applicable, and cook for 3 minutes until the skin is crispy.
05 - Flip salmon fillets carefully. Pour the maple soy glaze over the salmon. Continue cooking for 3 to 4 minutes, spooning the glaze over the fish repeatedly, until salmon is just cooked through and the glaze becomes thick and glossy.
06 - Meanwhile, steam or sauté broccoli, snap peas, and bell pepper until crisp-tender, about 3 to 4 minutes. Season lightly with salt.
07 - Divide rice among serving bowls. Top with vegetables and glazed salmon. Drizzle any extra glaze from the pan over the assembled dish.
08 - Top each bowl with sliced green onions, toasted sesame seeds, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • The glaze caramelizes into this glossy, addictive coating that tastes way more impressive than the fifteen minutes it takes to make it.
  • You get a complete meal in one pan—crispy vegetables, fluffy rice, and buttery salmon all ready at the same time.
  • It's healthy eating that doesn't feel like you're sacrificing flavor, which is honestly the dream.
02 -
  • Don't flip the salmon more than once—it breaks apart if you fuss with it, so trust the timing and let it build that golden exterior undisturbed.
  • If your glaze looks thin when you first pour it, that's normal; it thickens as the salmon cooks and the liquid reduces, so keep spooning and be patient.
  • Taste the glaze on a spoon before serving—if it seems too salty, it probably means your soy sauce was already aggressive, so adjust next time by using even less.
03 -
  • Let your skillet get genuinely hot before the salmon touches it—that initial sizzle is what creates that golden crust that keeps the fish tender inside.
  • Taste as you go; the balance between maple, soy, and acid should feel slightly brighter and more complex than you'd expect, because the salmon's richness mellows it out.
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