Maple Garlic Salmon Rice Bowl

About This Recipe

Maple syrup shows up in savory Canadian cooking as often as it does in dessert, and this bowl leans on that habit by using it to build a quick glaze for pan-seared salmon. Searing the salmon skin-side down first in a hot pan renders the fat and crisps the skin, and only once that's set does the glaze go in, since maple syrup burns fast if it hits the pan too early. The glaze itself is just maple syrup, garlic and a splash of soy sauce reduced quickly in the same pan the salmon cooked in, picking up the browned bits left behind for extra depth. Poured over the rested fillets and a bowl of rice, it turns a five-ingredient dinner into something that tastes considerably more composed than the effort it took. This kind of quick glazed-protein-over-rice bowl reflects how Canadian home cooks use real maple syrup as a savory pantry staple rather than saving it exclusively for pancakes.

Ingredients

Serves 4

• 4salmon fillets(skin-on)
• 2 tbspvegetable oil
• 0.33 cuppure maple syrup
• 3 clovesgarlic(minced)
• 2 tbspsoy sauce
• 1 tbsprice vinegar
• 1 tspfine sea salt
• 0.25 tspblack pepper
• 3 cupscooked white rice
• 2scallions(sliced, for serving)
• 1 tbspsesame seeds(for serving)

Instructions

1. 1

   Season the salmon

   Pat the salmon dry and season both sides with salt and pepper.

2. 2

   Sear skin-side down

   Heat oil in a skillet over medium-high heat. Lay the salmon skin-side down and cook 4-5 minutes until the skin is crisp.

3. 3

   Flip and finish

   Flip and cook 2-3 minutes more until just cooked through. Remove and rest on a plate.

4. 4

   Make the glaze

   In the same pan, add garlic and cook 30 seconds, then stir in maple syrup, soy sauce and rice vinegar.

   Add the maple syrup after the pan has cooled slightly from removing the fish — straight off high heat it can scorch and turn bitter almost instantly.

5. 5

   Reduce

   Simmer the glaze 2-3 minutes until slightly thickened and glossy.

6. 6

   Glaze the salmon

   Return the salmon to the pan briefly, spooning the glaze over each fillet to coat.

7. 7

   Serve

   Serve over bowls of rice, scattering scallions and sesame seeds over the top.

Variations

• •

  Add a pinch of chili flakes to the glaze for a sweet-and-spicy version.

• •

  Use maple-glazed chicken thighs instead of salmon for a different protein.

• •

  Swap rice for roasted vegetables if you want a lower-carb bowl.

Storage

Refrigerate up to 2 days. Reheat gently in a low oven or skillet to avoid overcooking the salmon further.

Frequently Asked Questions