You can make Cast Iron Salmon with Maple Glaze in 10 minutes! Pure maple syrup, butter, lemon and seasonings come together in a magical way in this dish.
If you need a delicious dinner in a hurry, I've got you! You can make this maple-glazed salmon in 10 minutes on your stove using a cast iron pan or any skillet.
It's the most addictive and easy salmon dish to ever come out of my kitchen. I've been making this for a decade!
It's one of our favorite fish recipes, and I bet you'll love it too. Pure maple syrup, butter, lemon and seasonings come together to make magic.
You'll want to drink that glaze with a spoon! And don't be surprised when dinner is over and you find yourself with a chunk of bread at the stove, sopping up all of that maple goodness from the pan!
Recipe ingredients
As you can see, we’re using just a handful of ingredients This is a maple-glazed salmon recipe without soy sauce. And, no marinade is required!
Salmon: You can use Atlantic salmon, which is actually farm-raised, or wild salmon which will cook faster. This salmon buying guide from Seafood Watch makes recommendations for each type.
I like to buy salmon fillets with the skin on, since it is cheaper. Plus, it makes it easier to flip the fish over in the pan.
Maple Syrup: Use pure maple syrup for bold, rich, flavor. Pancake syrup won’t taste as good here, but technically, you can use it.
Garlic Powder: You know this Italian lady had to add a garlic accent! Garlic maple salmon is a beautiful thing.
Paprika: I always use regular paprika here, as opposed to hot, sweet or smoked paprika. If you want to use hot paprika, I’d use half the amount, so this dish won’t be too spicy hot.
Lemon: This cuts the sweetness of the maple syrup and adds a pop of bright, acidic flavor. Don’t skip it!
How to make maple salmon in a cast iron pan
See the card at the end of this post for the full recipe, but here's an overview.
- Melt the butter in your cast iron pan (affiliate link) or a 12-inch nonstick skillet (affiliate link).
- Add the salmon, skin side down. Season the fish and pour maple syrup on each piece.
- After two minutes, flip the salmon, cover and cook for a few minutes.
- Remove the skin and flip the salmon again to cook for another minute.
Recipe tips
- Before starting, be sure to feel for any bones to remove from the salmon fillets.
- You'll know when your pan-seared salmon is done when it reaches an internal temperature of 125°F for Atlantic salmon or 120°F for wild-caught salmon. The flesh of the salmon should flake easily and not be shiny inside.
- Thin pieces of salmon will cook faster than thicker ones. Remove thin ones from the pan sooner.
What to serve with maple syrup salmon
To serve, top each piece of salmon with a squeeze of lemon juice and a spoonful of maple glaze.
The fish goes perfectly with a side of baked or roasted sweet potatoes, Oven Roasted Potatoes, or Mashed Turnips. It's also perfect with this Salad with Maple Vinaigrette, Steamed Corn on the Cob and Italian Broccoli with Gremolata.
And don't miss out on dipping this delicious Italian Bread into the nectar of the gods...I mean the buttery maple glaze!
Frequently asked questions
Yes, you can bake salmon right in the cast iron pan, and you don’t need to flip it! Bake the fish skin-side down at 400 degrees F for 15-20 minutes. At the halfway point, spoon some of the maple glaze from the pan onto the fish.
Cooked salmon lasts 3-4 days in the refrigerator. It should be stored in an airtight container.
It's generally safe for people to eat salmon skin, unless you're pregnant or nursing, according to Healthline. In fact, this part of the fish has the highest amount of omega-3 fatty acids, which is great for decreasing your chances of heart disease.
However, it's important to consider an individual's health and where the salmon came from. Fish are often exposed to pollutants in our air and water. Salmon can absorb toxins through its skin.
In general, skin from wild-caught Pacific salmon is safer than skin from farm-raised Atlantic salmon.
More salmon recipes to try
- Creamy Smoked Salmon Pasta
- Salsa Salmon with Lime and Balsamic Vinegar
- Baked Pesto Salmon
- Salmon Caprese with Balsamic Glaze
- Buffalo Salmon with Roasted Red Onions
Enjoy!
If you try this Cast Iron Salmon with Maple Glaze, please leave a comment and a rating!
Cast Iron Salmon with Maple Glaze
Ingredients
- 1 ½ pounds salmon (cut into four pieces)
- 3 tablespoons salted butter
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon pepper
- ¼ teaspoon salt (or to taste)
- 6 tablespoons pure maple syrup (use 1 ½ tablespoons per piece of salmon)
- juice of ¼ lemon
Instructions
- Rinse the salmon and feel for any 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 ½ 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 the lemon quarter over the salmon and serve with the glaze spooned on top. Store leftovers covered in the refrigerator for 3-4 days.
Video
Notes
- You must try dipping some bread into the pan to soak up the glaze!
- 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.
Nutrition
(Recipe Source: Cooking with Mamma C. Originally published on October 20, 2014 and updated now with new information.)
Lois says
This was delicious!! Quick and easy too!
Mamma C says
Hi Lois - It's one of my favorites! I'm so glad you enjoyed it.
Terry Dunham says
This was an excellent recipe.
This is the third recipe I’ve tried from your array of recipes. Another hit !!! Thank you!!
Mamma C says
Hi Terry - I'm so happy to hear that! I need to make this one again soon.
Jen says
I made this last night while camping. Super delicious and easy!
Mamma C says
Hi Jen - That's great to hear! Thanks for letting me know.
Kathy says
As a child my family being the devout Catholics they were dad would always cast net our dinner for Friday night, that’s when Gulf was OK, . We had bl fish prepared ever way you dream of. I had a fish bone also in my throat my dad said eat bread my brothers insisted 2 days later that I had fish babies in my belly and they had to fish them out. It was horrible I just recently in last 6 years started eating fish again. Thanks for the recipes love them
Mamma C says
Hi Kathy - You must have been freaking out! I'm so glad you're enjoying my recipes. Thanks for your comment!
Linda R says
Andrea
I tried your recipe for Baked Cod with Parmesan and Garlic Butter and I can truly say it's the best fish I have ever prepared. We always buy deep caught, fresh cod from Costco. I can't wait to serve it to guests and watch their expression after the first bite. We loved the Creamed Spinach Souffle with Artichokes with our Christmas Eve beef tenderloin. Two great recipes!!!!
Linda
Mamma C says
Hi Linda - I'm so happy to hear that you loved those recipes! Thanks for the tip about the cod from Costco. I'll check it out!
Tash says
This maple glazed salmon looks like pure luxury! What a heavenly dinner this would make <3
Mamma C says
Thanks, Tash. We love it.
Annie @Maebells says
Oh I love salmon, and am always looking for new ways to prepare it! I have never paired it with maple before though, what a great idea!
Mamma C says
Thanks, Annie. I literally stood there one day thinking that since I didn't know what else to do with my salmon, I'd just pour some maple syrup on top and then come up with a better idea later. Too funny.
Tekesha says
Ha ha ha! Dying laughing. Cooking with Aunt Voula! I will bring the ouzo for the next bibopsy. This looks so juicy and tender and flavorful. I love when you can see the fish perfectly flaking into nice chunks.
Mamma C says
That would be a great SNL skit! I'm glad you can see how tender this salmon is. I'm obsessed with it.
Annie @ ciaochowbambina says
This sounds so yummy! My husband would love it! Now only because I know it all worked out, can I comfortably say, your story about the fish bone made me laugh...And Aunt Voula is one of our faves!!
Mamma C says
Feel free to laugh, Annie. I can't have salmon without chuckling to myself (after I've gone over my fish with a magnifying glass). 🙂