recipe

You don’t have to swim upstream to make some sweet and tangy seafood.

safety
  • Uses a knife
  • Uses the stovetop
difficulty
  • Intermediate
time
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
yield
  • Serves 4

Prepare Ingredients

¼ cup
maple syrup
2 tablespoons
balsamic vinegar
2 tablespoons
soy sauce
1 tablespoon
lime juice, squeezed from 1 lime
2
garlic cloves, peeled and minced
Salt and pepper
4
(6-ounce) skin-on salmon fillets
1
lime, cut in wedges

Gather Cooking Equipment

Medium saucepan
12-inch nonstick skillet
Tongs
Spatula
Instant-read thermometer
Serving platter
Aluminum foil
Rubber spatula
Large Spoon
1
 
¼ cup
maple syrup
2 tablespoons
balsamic vinegar
2 tablespoons
soy sauce
1 tablespoon
lime juice, squeezed from 1 lime
2
garlic cloves, peeled and minced

In medium saucepan, combine maple syrup, vinegar, soy sauce, lime juice, and garlic. Set aside.

 
2
 
Salt and pepper
4
(6-ounce) skin-on salmon fillets

In 12-inch nonstick skillet, sprinkle ¼ teaspoon salt and ¼ teaspoon pepper in even layer. Place salmon fillets, skin side down, in skillet. Wash your hands. Sprinkle tops of fillets with ¼ teaspoon salt and ⅛ teaspoon pepper.

 
3
 

Cook salmon over medium heat, without moving salmon, until fat begins to puddle around fillets and skin begins to brown, 6 to 8 minutes.

 
4
 

Use tongs and spatula to carefully flip fillets (see photo below). Cook, without moving fillets, until center of each fillet registers 125 degrees on instant-read thermometer. Turn off heat. Transfer fillets, skin side down, to serving platter. Cover platter with aluminum foil.

Gently slide spatula under fish to loosen skin from skillet, then use tongs to flip fish.

 
5
 
1
lime, cut into wedges

Cook maple syrup mixture in saucepan over medium heat, stirring occasionally with rubber spatula, until thick and syrupy, 4 to 6 minutes (sauce will be very bubbly when it thickens). Turn off heat. Spoon glaze evenly over salmon. Serve with lime wedges.