I’m always looking for new and exciting ways to prepare salmon and w0w, is this one ever a keeper! When I first encountered this maple glaze, I was taking a seafood class at the Kitchen Conservatory in St. Louis and was immediately blown away by the depth of flavor it had to offer. The secret ingredient here is a granulated maple sugar, which creates a wonderful caramelization on the flesh of the fish. Each bite also gives way to a sensory excursion thanks to the fresh ginger, fish sauce, sesame oil and thyme leaves that help make up the marinade. The salmon can be marinated an hour ahead of cooking, but I like making this into a quick weeknight meal and will give it at most 10 minutes while I’m preparing a quick side dish. No matter what, it is always packed with flavor!
Adapted from Anne Cori, Kitchen Conservatory, featured in Feast Magazine
3 TBSP granulated maple sugar
2 tsp sesame oil
2 TBSP fish sauce
1 shallot, minced
2-inch piece of ginger, grated
1 garlic clove, minced
1⁄4 tsp black pepper
1 tsp thyme leaves
2 salmon filets
- In a small bowl, whisk together all ingredients up to the salmon.
- Place salmon filets, flesh side up, in a shallow dish and pour marinade over the filets. Let marinate 10 minutes or up to 1 hour.
- Heat a skillet over medium-high heat and lay the filets flesh side down. Pour the rest of the marinade into the skillet. Sear about 5 minutes, then flip fish and continue cooking until internal temperature reaches 125 degrees (or your preferred level of doneness).