American
Maple-Glazed Salmon
Lacquered maple-Dijon salmon with bright cranberry relish — New England on a weeknight.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
This recipe is a love letter to New England's pantry: salmon glazed with pure maple syrup and Dijon, roasted until the glaze caramelizes into a lacquered crust, served with a fresh cranberry relish that cuts the richness.
Elegant enough for a dinner party and simple enough for a Tuesday — extraordinary ingredients, respectful preparation, minimal fuss.
Watch it come together
Ingredients
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- 3 tbsp pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 clove garlic, grated
- 1 tsp kosher salt
- ½ tsp black pepper
For the cranberry relish (makes 1½ cups)
- 12 oz fresh or frozen cranberries
- ½ cup pure maple syrup
- 1 orange — zest and juice
- 1 tbsp apple cider vinegar
- ½ tsp cinnamon
- Pinch of kosher salt
Method
- 1
MAKE RELISH: Combine cranberries, maple syrup, orange juice and zest, vinegar, cinnamon and salt in a saucepan. Cook over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens, 10–12 minutes. It thickens further as it cools.
- 2
MAKE GLAZE: Whisk together maple syrup, Dijon, soy sauce, vinegar and garlic.
- 3
PREP SALMON: Pat fillets completely dry. Season both sides with salt and pepper. Score the skin lightly to prevent curling.
- 4
SEAR: Heat an oven-safe skillet over medium-high with a tablespoon of oil until shimmering. Add salmon skin-side down, pressing gently for the first 30 seconds. Sear 3–4 minutes until the skin is crispy.
- 5
GLAZE & FINISH: Flip the salmon and brush generously with the maple-Dijon glaze. Transfer to a preheated 400°F oven and roast 5–7 minutes, until the glaze caramelizes (125°F for medium-rare, 135°F for medium).
- 6
SERVE: Place salmon glaze-side up and spoon cranberry relish alongside or over the top. Serve with roasted potatoes or wild rice.
Substitutions
- Chef's Tip: Salmon is best at medium, when the interior is still slightly translucent. Pull it at 125°F and let carry-over cooking finish the job.
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