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–+ servings
Plate with maple curry glazed salmon, rice, steamed broccoli, and edible viola flowers.

Maple Curry Glazed Salmon

Visit the northern coast of Alethkar for this sweet and flavorful glazed salmon, cooked on the stovetop in less than 30 minutes.
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Course Main Course
Makes 2 fancy dinners

Special Equipment

  • Small pliers (for removing pin bones)
  • Fish spatula (optional but recommended; a regular spatula can work as an alternate)
  • Splatter shield (optional)
  • Tiny whisk
  • Meat thermometer
  • Big whisk
  • Big spoon

Ingredients
  

  • 2 skin-on salmon fillets 6 to 8 oz each
  • Table salt
  • 2 Tbsp oil
  • 6 Tbsp butter (use non-dairy butter to make the dish dairy-free)
  • Rice for serving (optional)
  • Cooked broccoli or other veggies for serving (optional)

Glaze:

  • 9 Tbsp maple syrup 1/2 cup + 1 Tbsp
  • 3 Tbsp Dijon mustard
  • 2 Tbsp curry powder
  • ¾ tsp table salt

Instructions
 

  • If serving with rice and/or veggies, start those first. (I usually start the rice about 30 minutes ahead of time in the rice cooker so it's ready when the fish is done)
  • Carefully check your salmon pieces for small bones. If you find any, use pliers to pull them out before cooking. (optional, but it makes dinner much more enjoyable if the bones are already removed). WASH YOUR PLIERS.
  • In a small bowl, combine maple syrup, Dijon mustard, curry powder, and salt. Tiny-whisk to combine. Set aside.
  • Blot salmon with a paper towel so it is extra dry (this helps it to splatter less when it touches the hot oil). Sprinkle 1/4 teaspoon salt evenly over them, about 1/8 tsp each.
  • Heat oil in a large skillet over medium-high.
  • When the pan is hot, add fish, skin side-down. Press firmly with a fish spatula to avoid the ends curling up. Put a splatter shield over the pan if desired.
  • Cook 3 to 5 minutes, depending on thickness, until the flesh turns from translucent to opaque all the way up the sides. Especially thick pieces might take up to 8 minutes; the color is more important than the time.
  • Reduce heat to low. Gently flip the fish using the fish spatula. Cook the fish for an extra 2 to 5 minutes (again, depending on thickness). If using a meat thermometer to confirm done-ness, poke it in from the side of the fish (don't try to poke through the skin). Salmon should reach 145 F; you can pull this off when it's 135 or 140 and it will coast the rest of the way to 145 while resting - overcooking it will make the texture tough and less enjoyable.
  • Transfer fish to a plate using the fish spatula. Pour any remaining hot oil into a metal container (it will be discarded).
  • Return pan to burner over medium heat. Put the butter into the hot pan. (the whole amount at once is fine, it doesn't need to be cut up or anything fancy)
  • Once the butter is melted, whisk the maple-mustard mixture into it until the sauce is smooth and uniform.
  • Cook the glaze for 2 minutes, stirring frequently, until it starts to bubble and thicken. (If it's thickening faster, reduce the heat immediately and/or remove from heat so it doesn't burn - similar to the fish, the texture is more important here than the time)
  • Turn off the heat.
  • Add salmon back to the pan, skin side down. Use a spoon to generously spoon the hot glaze over both pieces of fish.
  • Use the spatula to lift the glazed fish out for plating, and spoon extra glaze over the top if desired (or it's also great over rice).
Keyword Alethi, Fat Bear Week, Roshar
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