Go Back
Two golden pan-seared salmon fillets with maple glaze in a cast iron skillet topped with chopped pistachios

Pan-Seared Salmon with Maple Glaze and Pistachios

Crispy, tender pan-seared salmon fillets finished with a sweet and savory maple glaze and crunchy chopped pistachios. A high-protein dinner ready in 15 minutes.
Print Recipe Pin Recipe
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 maple syrup pure maple syrup recommended, not pancake syrup
  • 4 tsp fresh lemon juice about half a lemon, freshly squeezed
  • 1/4 tsp ginger powder
  • 1 dash crushed red pepper up to 1/4 tsp depending on heat preference
  • 1 tsp soy sauce
  • 1 tsp lemon zest
  • 1 tbsp corn syrup helps glaze thicken and cling to fish, do not skip
  • 1-2 tbsp olive oil
  • salt and black pepper to taste
  • all-purpose flour for dusting, about 1/2 tsp per fillet
  • 2 lbs fresh salmon fillets skin-on
  • pistachios chopped, for garnish

Equipment

  • Large skillet (cast iron preferred)
  • Small saucepan
  • Paper towels

Method
 

  1. Add maple syrup, lemon juice, ginger powder, crushed red pepper, soy sauce, lemon zest, and corn syrup to a small saucepan. Cook over medium-high heat, stirring often, until the mixture just starts to bubble and thicken, about 2 to 3 minutes. Turn off the heat and set aside.
  2. Heat olive oil in a large skillet over high heat. While it heats, pat salmon fillets completely dry with paper towels. Season the skin side with salt and pepper, dust each fillet lightly with flour (about 1/2 tsp per fillet), then drizzle 1 to 2 tsp of the glaze over the top of each fillet.
  3. Place fillets skin-side down into the hot pan. Do not crowd them. Cook in batches if needed. Do not touch or move them. Let the high heat work for 1.5 to 2 minutes until a deep golden crust forms on the bottom.
  4. Season the top side with salt, pepper, a light dust of flour, and a drizzle of glaze. Flip the fillets carefully. Cook for 30 seconds to 1 minute, then turn off the heat completely. Let the salmon rest in the warm pan for 2 minutes.
  5. Transfer to plates, top with chopped pistachios, and drizzle generously with the remaining maple glaze. Serve immediately.

Notes

Do not overcook the salmon. The center should be just barely set and moist. If the salmon flakes apart on its own, it is overcooked. Extra glaze is excellent drizzled over roasted vegetables, rice, or polenta. Salmon can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.