Ingredients
- 1/2 cup pure maple syrup (preferably grade B)
- 1/4 cup soy sauce
- 1 Tbs. fresh lemon juice
- Kosher salt and freshly ground black pepper
- 4 6-oz. center-cut salmon fillets, pin bones removed
Sauce:
- Combine the maple syrup, soy sauce, and lemon juice in a 1-quart saucepan, and bring to a simmer over medium-high heat. Reduce the heat to medium, and cook until syrupy, 7 to 10 minutes.
Preparation in Oven Broiler
Position a rack 6 inches from the broiler element and heat the broiler on high. Line a rimmed baking sheet with foil.
Place the salmon on the foil skin side down, and season generously with salt and pepper. Broil the salmon until it looks opaque, about 3 minutes. Brush each fillet liberally with the maple glaze, and then continue to broil until cooked to your liking, 7 to 10 minutes for medium (the salmon will be dark pink in the middle). Immediately brush with the remaining glaze and serve.
Preparation-Pan Fried:
- Pat the fillets dry with paper towels, then lightly season all over with salt and pepper; set by the stove.
- Hold a large, heatproof rimmed plate under hot running water to warm, then pat dry and set by the stove.
- In a large stainless-steel skillet over medium-high, heat 1 tablespoon (or more depending on the size of your pan) of the butter.
- When the foam begins to subside, add the fillets and cook without moving them around and use a brush to cover with sauce. Cook until the fish is lightly browned and opaque about ¼ of the way up from the skillet, 1–2 minutes.
- Using a wide, thin metal spatula, gently flip the fillets, then brush on more sauce and continue cooking until the other side is lightly browned and opaque about ¼ of the way up from the skillet, 1–2 minutes more.
- Carefully and quickly transfer to the warm plate, cover tightly with an inverted bowl or aluminum foil, and set aside in a warm place to steam for 10 minutes.
- Pour remaining sauce over the filets.