Maple Glazed Sockeye


  • 4 (6-8 ounce) sockeye salmon fillets, skin on or off.
  • 2 teaspoons chili powder.
  • 2 teaspoons smoked paprika.
  • 1 teaspoon kosher salt and black pepper.
  • 3 tablespoons extra virgin olive oil.
  • 3 tablespoons salted butter.
  • 3-4 cloves garlic, minced or grated.
  • Zest and juice of 2 limes, plus more for serving.
  • 1 tablespoon maple syrup (honey or agave work well too).
  • 1/4 cup fresh cilantro, roughly chopped (optional – can use basil too if you aren’t a cilantro fan).


  1. Place the salmon on a plate. Add the chili powder, paprika, and a pinch each of salt and pepper.
  2. Drizzle with 1 tablespoon olive oil, rubbing the seasonings and oil evenly into flesh.
  3. Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the salmon skin-side down, and cook for 2-3 minutes, until the salmon is crisp.
  4. Gently flip, and continue cooking the salmon for another 2-3 minutes, or until the salmon is cooked to your liking.
  5. Remove from the skillet. If desired, peel away the skin and discard.
  6. To the same skillet, add the butter and garlic and cook until the garlic is fragrant, about 2 minutes.
  7. Add the lime juice, zest, maple syrup, and cilantro. Bring to a simmer, then remove from the heat and slide the salmon back into the sauce.
  8. To serve plate each piece of salmon over rice or quinoa!

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