Broiled Salmon with Spicy Maple Glaze
Photo by Michael Piazza / Styled by Catrine Kelty
A quick, light and easy meal that comes together in minutes. Feel free to swap any spring or early summer greens into the salad and sprinkle whatever fresh herbs you have available on the salmon. Do not forget the squeeze of lime when serving the salmon as it brings the maple flavor to the surface.
Serves 4
1–1¼ pounds wild salmon or arctic char filets
FOR THE MARINADE:
1 tablespoon Dijon mustard
¼ cup maple syrup
2 garlic cloves, minced
2 teaspoons Calabrian chili peppers, crushed or puréed
2 tablespoons lime juice
1 tablespoon lime zest
FOR THE SALAD:
⅓ cup extra virgin olive oil
3 tablespoons reserved marinade
1 small fennel bulb (or ½ of a large one), sliced very thinly on a mandoline
1 small radicchio (or ½ of a large one), sliced thin
1 head of small lettuce: Little Gem or Baby Romaine, thinly sliced, or 1 cup mixed spring greens
1 Cara Cara orange, peeled, white pith removed and diced
1–2 scallions, sliced, for serving
4 lime wedges, for serving
Preheat broiler to high.
In a small bowl, mix together all the marinade ingredients and reserve 3 tablespoons in another bowl. Line a baking pan with foil and lightly oil it. Place the salmon filet on the pan and brush with ½ of the marinade.
Broil fish for 5 minutes. Take the pan out of the oven and brush filet with the remaining marinade.
Put the pan back under the broiler and give it a 180° turn for even broiling.
Broil another 5–6 minutes, until the salmon is cooked through. Remove from the oven and let rest for 5 minutes.
While the salmon rests, put all the salad ingredients in a bowl. Whisk the 3 tablespoons marinade with the olive oil and use this to dress the salad.
Transfer the salmon to a platter, sprinkle with sliced scallions or herbs of your choice and serve with extra limes. Wonderful on its own as a light supper or alongside potatoes, rice or another cooked vegetable.
This recipe appeared in the Spring 2026 issue as part of a larger story, Liquid Gold: Maple Syrup.
