Maple Soy Glazed Salmon (Printable)

Sweet and savory maple soy glazed salmon with fluffy rice and crisp vegetables, ready in just 20 minutes for a healthy weeknight dinner.

# What You 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

# How To Make It:

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, minced garlic, and freshly grated ginger until well combined.
03 - Season salmon fillets lightly with salt and black 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 without moving.
05 - Flip salmon fillets. Pour the maple soy glaze over the salmon and continue cooking for 3 to 4 minutes, spooning the glaze over the fish frequently, until salmon is cooked through and the glaze becomes thick and glossy.
06 - Meanwhile, steam or sauté broccoli florets, snap peas, and bell pepper slices until crisp-tender, about 3 to 4 minutes. Season lightly with salt.
07 - Divide cooked rice among serving bowls. Top each portion with vegetables and glazed salmon. Drizzle any remaining glaze from the pan over the top.
08 - Garnish each bowl with sliced green onions, toasted sesame seeds, and lime wedges. Serve immediately while hot.

# Expert Hints:

01 -
  • The glaze tastes like you spent hours perfecting it, but it's honestly just five ingredients whisked together while the salmon cooks.
  • It's one of those meals that feels indulgent and healthy at the same time, so you never feel guilty serving it twice in one week.
  • Everything finishes in twenty minutes, which means weeknight dinners can actually taste restaurant-quality without the stress.
02 -
  • Don't walk away once that glaze hits the pan; it can go from glossy to burnt faster than you'd think, so stay close and spoon it over frequently.
  • Overcooked salmon becomes dry and disappointing, so pull it from heat the moment the thickest part flakes gently with a fork rather than waiting until it falls apart.
  • Letting the rice rest covered for five minutes after cooking is not optional—it locks in moisture and steam that makes it tender instead of mushy.
03 -
  • Let your skillet get properly hot before the salmon goes in; a cool pan means the skin won't crisp and you'll lose that textural contrast.
  • If the glaze thickens too much before the salmon finishes cooking, add a splash of water to loosen it back up rather than letting it burn.
  • Leftovers taste even better cold the next day; the flavors deepen as they sit, making for an incredible cold salmon salad.
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