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!

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.

Did you make this recipe?

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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84 comments on “Maple Barbeque-Glazed Salmon”

  1. I have always been intimidated by cooking salmon (even after taking a cooking class where we did that!), but this definitely looks do-able – and delicious! I feel your pain about making the house smell…I wish there were an easy way of preventing that from happening! I made Indian food the other day, and my pillowcases and towels still smell like it :/

  2. This salmon looks amazing Averie!! I have got to try this!

  3. I agree-one skillet recipes = the best!

    xoxo,
    Elizabeth
    http://www.adrian-james.com

  4. How GORGEOUS is this?! It’s 11:39PM and I’m ready for a second dinner with this.

    Seriously though, these photos are absolutely amazing. Salmon is so hard to photograph and you completely nailed it on this!

    • Well thank you for saying this! This was the salmon I had told you about and I never intended to post this but after it was done, I thought it looked so pretty that I just HAD to post it. So, I did :) And hearing you say it’s hard to photograph, yeah after I was looking at these images (4 weeks later!) I realized how glare-ey most of them were. It did look way better in person than it conveys here, but I tried :)

  5. This sounds incredible. I need to start cooking salmon again. This will be my first recipe to try. Thanks!

  6. I have to try bbq sauce on salmon before (I tend to just naturally go in the direction of Asian marinades), but this looks so good!

  7. look at just how juicy it is! I mean girl it looks amazing

  8. This salmon looks amazing Averie ~ must try it ASAP!!

  9. This is stunning, Averie! Just saw it on FB and ran over to see more. Cannot wait to make at home.

  10. I love making fish for dinner. It cooks up in no time and it’s super healthy. Love this recipe, Averie!

  11. You are so kind to smell up your kitchen for your fan! I’m sure they appreciate it! I know I appreciate you posting this – it looks wonderful! And wonderfully easy…bonus!

  12. I LOVE the fact that this is fast AND one pot.. my ideal dish seriously!!! And looks amazing.. making this for dinner ASAP. Thank you !! :)

  13. I’ve been waiting for you to post this recipe, Averie – ever since you mentioned how much your fam loved it. And the photos are stunning! I have yet to photograph fish. Maybe someday! But I can imagine it being much different than gooey chocolate chip cookies lol. I simply love the combination of maple and BBQ together. A great pair for salmon, that’s for sure! This is a must try.

    • I actually hadn’t photographed any in years! In some of my related links I have made fish in the past, but it’s been eons. In so many ways, savory food *can* be easier if it’s the right savory than sweets. But some savory food, i.e. mashed potatoes, cheesy things, comfort foods can just look gloppy, white, mushy, or orange as you know! This wasn’t too bad although it was more glare-ey after I saw the images on my computer than I had hoped. But 4 weeks later, oh well :) Thanks for the pin and the sweet comment!

  14. LOL – I have salmon for our supper and was just thinking, “How can I make something different with this tonight?” Well, I owe you a supper recipe –

  15. This looks so good and I love how simple and fast it is to cook. Thank You!!
    Always looking for great fast dinners.
    http://www.laramealor.com/woot-woot-wednesday-7-things-must-fail-miserably-successful/

  16. Yes!!! Love it Averie. Love, love, love it! My wife doesn’t eat ANY fish, and won’t cook it. Won’t even come near it. Saving for a lonely night.. Thank you!!

  17. That’s a big sacrifice to make salmon and have your whole home smell fishy for a few days!! My parents and I love fish, but we all hate the smell of it indoors, so my mom made a rule that we could only grill it outdoors on the barbeque. With how much my dad loves to grill, he didn’t mind at all, but it meant that we didn’t eat very much fish during the rainy winter months! ;)

  18. I don’t like seagood but I have to admit this does look good

  19. This looks delicious! I’m curious – have you ever tried freezing this?
    Thanks!

    • No I have not. I think fish prepared like this though is probably best eaten right when you prepare it, or even 1-2 days later if you refrig the leftovers but since I’m not really a big fish eater, I can’t say for sure.

    • I have used frozen salmon fillets that are pkged individually and they were great for the hubbie. Doesn’t take very long to fix.

  20. I too pinned your recipe. But I had to let you know I made it. My hubbie loved it, as salmon is one of fav meals. We have been married for more yrs than I am old (heehee) and I have never made salmon for him. I hate any fishy fish. But I have made it twice and he would eat it a couple times a week atop salad. Thanks so much for the recipe! (It didn’t smell at all.)

    • So glad he’s pleased and that posting the recipe helped you make it for him for the first time ever in many many years – that’s wonderful to hear! Glad it’s a winner in your house!

  21. LOVE your recipes! Planning to make this tomorrow night but am nervous to make salmon in the skillet, imalways do it in the oven with whatever a marinade I’m using.  Will this glaze work with salmon baked in oven, or do I need to not be so skittish about doing salmon in the skillet?  Just so easy to pop it in and walk away that short while when it’s in the oven/afraid to over  or under cook in the skillet!

    • There’s more than one way to make salmon…oven-roasted on a sheet pan, roasted in parchment paper, in a skillet, etc. The way I wrote this recipe is the way I made it and I can’t really comment as to how it will translate into a method I didn’t use. Good luck!

  22. I made this and we loved it! Very tender salmon and the sauce was perfect! Great recipe!

  23. This was awesome! The salmon was very tender and the sauce was just right! We paired it with a stir fry and roasted potatoes. Delicious!

  24. Made this for dinner tonight – super easy, quick, and I’ve never cooked with salmon in my life! I may have used too much olive oil because when I plated the salmon, the oil separated from the BBQ sauce (at least, I think that’s what happened?). It definitely did not look as pretty as yours, but it still tasted delicious :)

    • Glad it tasted delicious and salmon is a very fatty fish and some are just fattier than others; maybe yours was in that category. Also cooking fish at a too-high temperature can cause it to separate a bit like that. Given your stove/pan, maybe turn the heat down slightly next time. Thanks for trying the recipe!

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