Easy Glazed Salmon

Share Post:

This Easy Glazed Salmon is my “go-to” recipe when I have zero time to put dinner on the table and a hunk of fish in the fridge.  My kids love it and it is “company worthy” too!
Carmen, a friend of mine who used to run a cooking school that I taught at, told me about this recipe and I have used it ever since (tweaking it a bit).  My daughter even asked me for the recipe to make it at university….perfect for that “I wanna eat well but I have no time to cook” crowd.
It works in a pinch because it is pantry-friendly fish…meaning that as long as you have a hunk of fish, everything else can be (and should be) available as a relatively non-perishable item in your fridge or pantry.

I always have my own chopped garlic in my fridge (I don’t like the taste of the one you buy) but I don’t cook with ginger enough to have a fresh piece in the fridge ALL of the time (although you can freeze ginger and take it out when you need it and just grate it into your dish…but i’m making this easy for my kids!).  So, I found a garlic and ginger paste in a small bottle at my local grocer and keep it in the fridge to use when I need it.  It has a bit of a kick with the chili but if you don’t want it spicy or can’t find this kind, you can either use fresh garlic and fresh ginger or just keep a jar of bottled minced ginger and combine the two.
 Serve it on a bed of rice or on top of a simple plate of fresh linguine in a brown butter and parsley sauce:
Easy Glazed Salmon Just Crumbs Blog by Suzie Durigon
Easy Glazed Salmon Just Crumbs Blog by Suzie Durigon

Easy Glazed Salmon

Don't think you can have restaurant quality fish on a weeknight in minutes? Think again!!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Servings 4


  • 4 portions salmon filets (you can sub in any fish fillet or even chicken)
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1/2 cup sweet Thai chili sauce
  • 1/2 cup pure maple syrup
  • 1 tbsp garlic/ginger paste (or sub in 2 tsp each chopped garlic and ginger)


  • Season the fish with salt and pepper (lightly because it will get the flavours from the glaze)
  • Put a touch of oil in the bottom of the pan (about 1 tbsp) and heat to high. Sear both sides (if the fish has skin, do flesh side first to get it crispy and then turn it and do the skin side...this way you can turn the heat off while it is still a bit pink in the middle and the skin will have a chance to crisp a bit). Turn the heat off.
  • In a small bowl, stir together maple syrup, chili sauce, and garlic/ginger paste (it should look like the picture above); pour it over the cooked fish in the pan.
  • Place the pan with the fish under the broiler for a few minutes; remove from the oven and sprinkle with a squeeze of lemon juice and some chives. Serve immediately.
Keyword fish