Maple-Glazed Salmon with Yuzu-Ginger Slaw
This dish features flaky salmon fillets pan-seared to perfection and coated in a sweet and savory maple-Dijon glaze. It's served alongside a vibrant, refreshing slaw tossed with bright yuzu juice and pungent ginger.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
450 kcal
Instructions
- 1
In a small bowl, whisk together maple syrup, Dijon mustard, and soy sauce to create the glaze. Set aside.
- 2
Pat the salmon fillets dry with paper towels and season with salt and pepper.
~2 min - 3
Heat olive oil in a frying pan over medium-high heat. Add the salmon fillets, skin-side down if applicable, and sear for 4-5 minutes until golden brown.
~5 min - 4
Flip the salmon and brush generously with the prepared maple glaze. Cook for another 3-5 minutes, or until salmon is cooked through and flakes easily with a fork.
~5 min - 5
While the salmon cooks, prepare the slaw. In a large bowl, combine shredded red cabbage, shredded carrots, and thinly sliced green onions.
~5 min - 6
In a separate small bowl, whisk together yuzu juice, grated ginger, and sesame oil. Pour the dressing over the slaw and toss to combine.
~3 min - 7
Serve the glazed salmon immediately with the yuzu-ginger slaw on the side.
Tips
- For extra flavor, you can add a pinch of red pepper flakes to the maple glaze.
- Leftover slaw can be stored in an airtight container in the refrigerator for up to 2 days, but it's best enjoyed fresh.
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