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Pan-Seared Salmon with Maple Glaze and Pistachios

Crispy pan-seared salmon topped with a sticky maple glaze and crunchy pistachios. Ready in under 15 minutes, this healthy weeknight dinner is easy enough for any night of the week.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 534
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup pure maple syrup grade A dark recommended
  • 4 tsp fresh lemon juice about half a lemon
  • 1 tsp lemon zest
  • 1/4 tsp ginger powder
  • 1 tsp soy sauce low-sodium preferred
  • 1 dash crushed red pepper up to 1/4 tsp
  • 1 tbsp light corn syrup or substitute honey
  • 2 tbsp olive oil
  • salt and pepper to taste
  • all-purpose flour about 1/2 tsp per filet for dusting
  • 2 lbs fresh salmon filets skin on, patted very dry
  • chopped pistachios to garnish

Equipment

  • Large skillet or cast iron pan
  • Small saucepan
  • Paper towels
  • Tongs or fish spatula

Method
 

  1. In a small saucepan, combine maple syrup, lemon juice, lemon zest, ginger powder, crushed red pepper, soy sauce, and corn syrup. Cook over medium-high heat, stirring often, until the mixture just begins to boil and thickens slightly, about 2 to 3 minutes. Remove from heat and set aside.
  2. Heat 1 to 2 tbsp olive oil in a large skillet over high heat until shimmering. Pat each salmon filet completely dry with paper towels. Season the skin side with salt and pepper, then dust each filet with about 1/2 tsp flour. Drizzle 1 to 2 tsp of the prepared maple glaze over each filet.
  3. Place salmon filets skin-side down in the hot skillet. Do not crowd the pan — cook in batches if needed. Cook over high heat for 1.5 to 2 minutes until a deep golden crust forms on the bottom.
  4. Season the top of each filet with salt, pepper, a light dusting of flour, and another drizzle of maple glaze. Flip each filet carefully and cook for 30 seconds to 1 minute. Turn off the heat and let the salmon rest in the pan for 1 to 2 more minutes to finish cooking through.
  5. Transfer salmon to plates. Drizzle generously with remaining maple glaze and top with chopped pistachios. Serve immediately.

Notes

For best results, use a kitchen scale to ensure even filet sizes. Pat salmon very dry before cooking for maximum crispiness. Any leftover glaze is excellent drizzled over roasted vegetables or rice. Salmon can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.