I crave this salmon. And I’ve never been like that with fish.
But this 10-minute, maple-glazed salmon is a different story. Pure maple syrup, butter, lemon and seasonings come together in a magical way to produce the most addictive (and easy!) salmon dish to ever come out of my kitchen. All of us loved it the first time I made it. Even my daughter, who dislikes most salmon recipes, was instantly hooked. And my husband, who tried to tell me he only likes maple syrup on his pancakes, scrounged for scraps of bread after dinner so he could stand at the stove and soak up every drop of delicious glaze left in the pan.
No, it’s not like pancakes at all. More like sticky buns…yum!
I’ve already made this three times in a month, which says a lot, since I usually wait weeks to repeat a meal. The salmon goes perfectly with a side of baked sweet potatoes (cook them in the microwave for a super-fast dinner.) You can spoon the nectar of the gods, I mean the buttery maple glaze, over your yams for a to-die-for combination.
This 10-minute, maple glazed salmon really is that quick to prepare. But a word of caution: Make sure to remove all the bones from your fish before cooking!
True story — once, while eating a different salmon dish, I got a bone stuck in my throat. I mean, it was stabbing me like a harpoon. I could not dislodge it and had to go to the emergency room! It was so ridiculous. There I was, sitting on the edge of the bed like a stunad, while one by one, doctors and nurses came in to look down my throat and laugh at me. Apparently, no one had ever encountered anything like this.
And I was thinking, “There’s nothing to see here…‘Tis but a scratch…It’s just a flesh wound.”
But I wondered how the heck they were going to remove that thing. Thankfully, they brilliantly sprayed Novocaine in my throat and used forceps to pluck that bone out. (It’s a good thing I was numbed, because I can’t even get a throat culture without grabbing the nurse’s wrist and arm wrestling her until it’s over.)
Anyway, I hope I haven’t turned you off to salmon, now that I’ve become the Aunt Voula of food blogging. (“I had a lump in the back of my neck…inside the lump was my TWIN!)
This maple-glazed salmon really does deserve a chance. Just make sure you don’t forget the bread (and maybe a straw).
(Recipe Source: Cooking with Mamma C)
- 1 1/2 pounds salmon (cut into four pieces)
- 3 tablespoons salted butter
- garlic powder
- 6 tablespoons pure maple syrup (use 1 1/2 tablespoons per piece of salmon)
- juice of 1/4 lemon
- Rinse salmon and feel for bones to remove. Pat dry with paper towels. Melt butter in a skillet over medium heat. Add salmon, skin-side down, if there is skin. Sprinkle each piece of fish with salt, pepper, garlic powder, and paprika. Pour 1 1/2 tablespoons syrup over each piece of fish.
- Cook the salmon on the first side for two minutes. Flip the fish and cover the pan with a lid. After three minutes, remove any skin by lifting it up with a knife and gently peeling it off with your fingers (if it's too hot, use a spatula.) Discard the skin. Flip the fish again, and after a minute, check for doneness by seeing if it can be flaked with a fork. If so, turn off the heat. (Cooking time will depend on the thickness of your fish. Be sure to watch any thin pieces carefully and remove them when done, letting the thick pieces cook longer.)
- Squeeze lemon over the salmon and serve with the glaze spooned on top. Store leftovers covered in the refrigerator for up to three days.
The salmon is delicious served with baked (or microwaved) sweet potatoes on the side. You can spoon some of the glaze on your sweet potatoes.