Keep in mind the flesh will be more delicate and may dry out more easily without the skin to protect it. When the skin is left on, the fish can be seared, grilled, or baked without sticking to the pan.Ĭooking salmon with the skin off will allow the fish to cook more evenly, and the flesh will be exposed to more heat which can be desirable for some cooking methods. The skin will also protect the flesh of the salmon while it cooks, this helps prevent it from over-cooking or drying out. Skin On or Skin Off?Ĭooking salmon with the skin on can help to add flavor and keep the fish moist. You will also want to use individual fillets, as opposed to a full plank (unless grilling or baking). So I usually try to look for wild-caught salmon. This adds harmful chemical additives to the fish. Farmed means antibiotics and food coloring (to give it a pink color) are used. Salmon that is sourced from the Atlantic is usually farmed. Ultimately, the best type of fresh salmon to use will depend on your personal taste preferences. Pink: It is the smallest of the Pacific salmon and has a mild, delicate flavor.Atlantic: It is farm raised and has a milder flavor than wild-caught salmon.It is considered one of the most flavorful types of salmon. Wild and/or Sockeye: Known for its deep red color and rich, oily flavor.The best type to use is a matter of preference. This is the perfect weeknight dinner to pair with rice or vegetables. You can bake, pan-sear, grill, or air fry this dish. It's also perfect with this Salad with Maple Vinaigrette, Steamed Corn on the Cob and Italian Broccoli with Gremolata.Īnd don't miss out on dipping this delicious Italian Bread into the nectar of the gods.This Easy Maple Glazed Salmon recipe is coated with a sweet and savory glaze made from maple syrup, soy sauce, and other spices. The fish goes perfectly with a side of baked or roasted sweet potatoes, Oven Roasted Potatoes, or Mashed Turnips. To serve, top each piece of salmon with a squeeze of lemon juice and a spoonful of maple glaze. Thin pieces of salmon will cook faster than thicker ones.The flesh of the salmon should flake easily and not be shiny inside. You'll know when your pan-seared salmon is done when it reaches an internal temperature of 125☏ for Atlantic salmon or 120☏ for wild-caught salmon.Before starting, be sure to feel for any bones to remove from the salmon fillets.Remove the skin and flip the salmon again to cook for another minute.After two minutes, flip the salmon, cover and cook for a few minutes.Season the fish and pour maple syrup on each piece. Melt the butter in your cast iron pan (affiliate link) or a 12-inch nonstick skillet (affiliate link).See the card at the end of this post for the full recipe, but here's an overview. Don’t skip it! How to make maple salmon in a cast iron pan Lemon: This cuts the sweetness of the maple syrup and adds a pop of bright, acidic flavor. If you want to use hot paprika, I’d use half the amount, so this dish won’t be too spicy hot. Paprika: I always use regular paprika here, as opposed to hot, sweet or smoked paprika. Garlic Powder: You know this Italian lady had to add a garlic accent! Garlic maple salmon is a beautiful thing. Pancake syrup won’t taste as good here, but technically, you can use it. Maple Syrup: Use pure maple syrup for bold, rich, flavor. Plus, it makes it easier to flip the fish over in the pan. I like to buy salmon fillets with the skin on, since it is cheaper. This salmon buying guide from Seafood Watch makes recommendations for each type. Salmon: You can use Atlantic salmon, which is actually farm-raised, or wild salmon which will cook faster. 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 ingredientsĪs you can see, we’re using just a handful of ingredients This is a maple-glazed salmon recipe without soy sauce. Pure maple syrup, butter, lemon and seasonings come together to make magic. It's one of our favorite fish recipes, and I bet you'll love it too. It's the most addictive and easy salmon dish to ever come out of my kitchen. 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. 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.
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