Maple Barbeque-Glazed Salmon
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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.
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.
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.
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.
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.
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.
- 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
- Place olive oil in skillet and heat over medium-high heat.
- When oil is warm, add the salmon to sear it with skin-side up (flesh side down).
- Squeeze the lemon juice over the top
- Evenly sprinkle with salt and pepper, to taste.
- Cover skillet and cook for about 6 minutes, or until fish has a nice sear and is about 80 to 90 percent done.
- Uncover skillet, lower heat to medium, and squirt in the maple syrup, barbeque sauce, and Worcestershire.
- 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.
- 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.
Amount Per Serving: Calories: 557Total Fat: 31gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 54mgSodium: 600mgCarbohydrates: 51gFiber: 2gSugar: 43gProtein: 20g
Loaded BBQ Chicken Nugget Nachos (with vegan/GF options)
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