Seared Maple and Ginger Salmon

Yields4 ServingsPrep Time10 mins

It’s all about the sear when you use a cast iron pan to prepare salmon!

½ cup Pure Maple Syrup (not pancake syrup)

1 tbsp Fresh Ginger, grated

2 tbsp Dijon Mustard

1 tsp Kosher Salt

¼ tsp Hot Red Pepper Flakes

10 oz Pieces Salmon Fillets with Skin, center cut

2 Fresh Scallions, checked and chopped

Combine the maple syrup, ginger, Dijon mustard, salt, and pepper flakes in a shallow container. Reserve 1/4 cup for basting.

Place fillets in the dish and marinate for 1 Hour.

Preheat a cast iron skillet over medium heat until very hot.

Remove fish from marinade and pat dry.

Place in the hot pan, skin-side down. Let it cook for about 5 Minutes. You will see it gradually becoming opaque. Using a flexible spatula, flip your fillets skin side up. Cook an additional 5 Minutes or until opaque throughout.

Baste each slice with 1 teaspoon of reserved marinade before serving.

Garnish with chopped scallions.

Nutrition Facts

4 servings

Serving size

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Seared Maple and Ginger Salmon

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