Maple Glazed Salmon with Lime-Zest Rice

Organic Granola → 

Raw Honey → 

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Maple Glazed Salmon with Lime-Zest Rice

A sticky maple-soy glazed salmon served over bright, buttery lime rice — with an extra batch of sauce made just for drizzling.

Prep time: 10 minutes

Cook time: 25 minutes

Servings: 4

Ingredients

For the Salmon & Glaze

• 4 (6-oz) salmon fillets, skin removed

• ⅔ cup pure maple syrup

• 6 tbsp low-sodium soy sauce (or tamari)

• 4 tbsp rice vinegar

• 4 garlic cloves, minced

• 2 tsp fresh ginger, grated

• 1 tbsp olive oil

• ½ tsp red pepper flakes (optional)

• 1 tbsp cornstarch

• 1 tbsp water

• 2 green onions, thinly sliced

• 1 tbsp sesame seeds

For the Lime-Zest Rice

• 1½ cups jasmine rice, rinsed

• 2¼ cups water or low-sodium chicken broth

• 1 tbsp butter

• ½ tsp salt

• 1 lime, zested and juiced

• 2 tbsp fresh cilantro, chopped (optional)

Instructions

Cook the Rice

Combine rice, water or broth, butter, and salt in a saucepan. Bring to a boil, then cover, reduce heat to low, and simmer 18 minutes until tender.

Whisk the Glaze

Whisk together maple syrup, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes. Divide the mixture in half — one half for cooking, one half reserved raw for drizzling.

Sear the Salmon

Pat salmon dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear 4 minutes per side until golden.

Glaze the Salmon

Pour half the maple mixture into the skillet. Simmer 3-4 minutes, spooning sauce over the fish, until glossy and the salmon flakes easily.

Thicken if Needed

If the glaze is thin, stir the cornstarch and water together and add to the skillet. Simmer 1 more minute until glossy and coating the back of a spoon.

Finish the Rice

Fluff the cooked rice with a fork and stir in the lime zest, lime juice, and cilantro.

Plate & Drizzle

Divide the lime rice among plates, top with a salmon fillet, and drizzle with the reserved raw maple sauce. Garnish with green onions and sesame seeds.

Notes

The maple glaze is doubled on purpose — half cooks with the salmon in the skillet, and half stays raw and ready to spoon over the rice table-side. Leftover salmon keeps well refrigerated up to 3 days — flake it over salad or rice bowls for a quick next-day lunch.