Crispy Salmon with Maple Dijon Glaze
Salmon filets are cooked flesh side down in a hot pan to create an incredible thick crust. The maple Dijon glaze is that perfect sweet balance to the salty crunchy salmon.
Ingredients
Maple Dijon Glaze
- 4 tbsp Kerrygold salted butter
- 1/4 c Maple syrup
- 2 tb Dijon mustard
- 2 tsp Apple cider vinegar
- 1 tsp Worcestershire sauce
Salmon
- 4-5 salmon filets skin on or removed
- salt
- pepper
- olive oil
Instructions
- Preheat oven to 450 degrees.
- Preheat an oven safe pan over high heat. You want that pan to get HOT. Let it preheat at least 3 minutes over high heat.
- If your salmon isn't already cut, cut into individual servings. Pat dry.
- Season salmon with salt, pepper and drizzle in olive oil and spread evenly over the flesh.
- Turn on your hood fan if it isn't on already.
- Place no more than 3 filets (depending on size, you don't want to overcrowd the pan) flesh side down into the hot pan. Cover with a splatter shield then turn heat down to medium. Don't touch the filets for 5 minutes.
- Add all the sauce ingredients to a saucepan set over medium heat. Whisk and allow to bubble and thicken for 6-7 minutes. It gets thicker the longer you cook it. Once it reaches your desired thickness pull it off the heat and set aside.
- After 5 minutes, flip the filets and place in a 450-degree oven for 2-4 minutes based on thickness.
- Remove pan from the oven and place filets on a baking sheet to rest. If my salmon had the skin still on it, this is when I remove it. It comes off much easier at this stage than when it's raw.
- Cook salmon in batches until it's all cooked. Reheat the sauce if needed.
- Serve salmon over white rice and ladle the sauce on top.
Notes
Combine glaze ingredients in a sauce pan and allow to boil for 3-5 min until thick.
Grab the jasmine rice in the frozen section of Trader Joe’s. Pop a bag in the microwave for 3 min and you have the perfect rice to go with this dish.
Tried this recipe?Let us know how it was!