Pan Fried Salmon with Maple Ginger Glaze Recipe

Pan Frying the Salmon

1. Select fresh, high-quality salmon fillets. Wild-caught salmon is often preferred for its robust flavor, but farm-raised salmon can also be used.
2. Pat the salmon fillets dry with paper towels. This step is crucial to achieving a crispy skin. Season the fillets with salt and pepper on both sides. Optionally, add a squeeze of lemon juice for extra brightness.
3. Use a heavy-bottomed skillet, preferably cast iron or stainless steel, to ensure even heat distribution. Heat the pan over medium-high heat and add a tablespoon of oil with a high smoke point, such as canola or avocado oil.
4. Place the salmon fillets in the hot pan, skin-side down. Press the fillets lightly with a spatula to ensure even contact with the pan. Cook for 4-5 minutes without moving the fillets, allowing the skin to become crispy.
5. Flip the fillets and cook for an additional 3-4 minutes, depending on the thickness of the fillets. The salmon is done when it reaches an internal temperature of 145°F (63°C) or appears opaque and flakes easily with a fork.

Preparing the Maple Ginger Glaze

1. Combine the maple syrup, soy sauce, grated ginger, minced garlic, and rice vinegar in a small saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally.
2. Add the cornstarch mixture and stir until the glaze thickens. Remove from heat once the desired consistency is reached.
3. Once the salmon fillets are cooked, remove them from the pan and place them on a serving platter. Drizzle the maple ginger glaze generously over the salmon, ensuring even coverage.
4. Garnish with chopped green onions or sesame seeds for added flavor and presentation.