Maple Barbeque-Glazed Salmon

My family loves salmon and every now and then I’ll be a Good Samaritan and make it for them.

No biggie that my house smells like fish for a day or two.

Maple Barbeque-Glazed Salmon - The glaze is smoky and sweet with a bit of heat & makes this 15 minute recipe just pop!

It’s so easy to make, ready in less than 15 minutes, and you dirty precisely one skillet. My kinda recipe.

Even though it’s not my thing, my family really enjoyed it, and it may be your thing.

Maple Barbeque-Glazed Salmon - The glaze is smoky and sweet with a bit of heat & makes this 15 minute recipe just pop!

My thing is this same concept and glaze, except with tofu. You could use the idea and glaze with chicken.

If you’ve ever been intimated to cook salmon, this is a super simple, flavorful, and goofproof method.

Maple Barbeque-Glazed Salmon - The glaze is smoky and sweet with a bit of heat & makes this 15 minute recipe just pop!

First, sear the fish in a pan with olive oil, lemon juice, salt and pepper. Keep the skillet covered for about 6 minutes, or until you estimate the salmon is 80 to 90 percent done.

Then squirt in maple syrup, bbq sauce, Worcestershire, and allow the glaze to bubble, thicken, and cook for another 3 to 5 minutes. I used my new favorite barbecue sauce that’s sweet with a bit of heat.

Maple Barbeque-Glazed Salmon - The glaze is smoky and sweet with a bit of heat & makes this 15 minute recipe just pop!

For most pan sauces, I don’t bother mixing up the glaze in a separate bowl and instead just squirt it into the pan. One less bowl to wash and it all blends together as it boils and bubbles. No need to dirty measuring spoons, either. Just eyeball it and squirt from the bottle.

The glaze has a tiny kick from the barbeque sauce along with some smokiness, and there’s sweetness from the maple syrup. The lemon juice brightens it and adds a tangy twist, and fish and lemon are a natural pairing.

Maple Barbeque-Glazed Salmon - The glaze is smoky and sweet with a bit of heat & makes this 15 minute recipe just pop!

My family said the fish was soft and tender and that the glaze just makes the dish.

They inhaled it in about 5 minutes flat and asked when I’m making it again.

Maple Barbeque-Glazed Salmon - The glaze is smoky and sweet with a bit of heat & makes this 15 minute recipe just pop!

Print Recipe

Maple Barbeque-Glazed Salmon

This is so easy to make, it's ready in less than 15 minutes, and you dirty precisely one skillet. The glaze just makes the dish and has a tiny kick from the barbeque sauce along with some smokiness, and there's sweetness from the maple syrup. The lemon juice brightens the glaze and adds a tangy twist, and fish and lemon are a natural pairing. I use this glaze for pan-seared tofu and tempeh, and it can be used with chicken. If you've ever been intimated to cook salmon, try this super simple, flavorful, and goofproof method.

Yield: two 6-ounce salmon fillets

Prep Time: 1 minute

Cook Time: about 9 to 12 minutes, or until done

Total Time: about 15 minutes

Ingredients:

2 to 3 tablespoons olive oil
2 salmon fillets, about 6 ounces each with skin on
juice of 1 small/medium lemon
salt and pepper (or lemon pepper or a pepper blend), to taste
about 3 tablespoons maple syrup
about 3 tablespoons barbeque sauce
2 teaspoons Worcestershire sauce

Directions:

  1. Place olive oil in skillet and heat over medium-high heat.
  2. When oil is warm, add the salmon to sear it with skin-side up (flesh side down).
  3. Squeeze the lemon juice over the top
  4. Evenly sprinkle with salt and pepper, to taste.
  5. Cover skillet and cook for about 6 minutes, or until fish has a nice sear and is about 80 to 90 percent done.
  6. Uncover skillet, lower heat to medium, and squirt in the maple syrup, barbeque sauce, and Worcestershire.
  7. Cover skillet and cook for about 3 to 5 minutes, or until sauce has thickened some, is bubbly, and salmon is cooked through and done.
  8. Plate the salmon, top with remaining glaze from skillet if desired, and serve immediately. Salmon is best warm and fresh but will keep airtight in the refrigerator for up to 2 days.

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82 comments

  1. Ok, so your narrative says cook skin side up the entire time, yet the picture shows the fish in the pan skin side down…why?

    • Cook it as I wrote and you’ll be just fine or if you want to experiment with skin up/skin down based on what you know you like and works for you, go for it.

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