If you don't traditionally like salmon, this glaze may change your mind. As with all other fish, freshness is key and DO NOT overcook.
This is not a marinade. The glaze is simply spooned on top of the fish seconds before you cook it.
Here's what you need:
Non-stick skillet that can be used in an oven (I used a Scanpan CTQ)
Oven with broiler feature
Center cut salmon with skin on, sliced into individual portions (from Whole Foods)
2/3 cup extra virgin olive oil (we prefer Greek Olive oil)
1/3 cup maple syrup
1/3 cup Dijon mustard
1/4 teaspoon soy sauce
1 pinch of Celtic sea salt
This glaze can cover up to 4 pounds of salmon, reduce the recipe if you don't plan on cooking this much fish.
(combine these ingredients in a bowl and stir with a fork or whisk)
Procedure:
Heat the pan (Medium High Heat)
Turn on your oven broiler (High)
Spoon the glaze over the individual cuts of salmon
Place salmon on the pan and cook for 2 - 3 minutes. When the flesh closest to the skin starts to turn light pink, place the pan in the oven and STAY VIGILANT! DO NOT TEXT, DO NOT WALK AWAY, DO NOT GET DISTRACTED. WATCH YOUR FISH LIKE A HAWK! As soon as all of the pieces turn light pink, take the entire pan out of the oven, turn off your oven, and immediately pull the fish off the pan and onto your serving plate.
Serve and enjoy.
If you like a crisp crust on your salmon, you can leave it in the oven for one or two more minutes - to caramelize the maple syrup in the glaze. ***Caution***Just know that this could possibly cause overcooking.
