Miso Maple Glazed Salmon brings a taste of sweet and savory to the table in 15 minutes or less. This post is sponsored by Revere Cookware.
The tabletop was nearly eye level, and I would watch my mother as she walked the pans from the stove to the trivet on the table, too tired to transfer the dishes into a serving bowl. I would study the copper hued bases, the shiny stainless that lead to the black handles that she would carefully tuck away from my reach. Those were the pots and pans I grew up on, and I would study the curve of the handle and the ring on the end as I waited for meals to begin.
Those pots and pans still live in my dad’s kitchen, after countless family meals, including the dinners my mom burned (and we had to scrub out of the pans!) and of course, the many holidays and more delicious memories. That was the cookware my aunts and grandmother would use when they visited, and the ones I used when I first learned how to cook.
I had nearly forgotten about them, until I had an opportunity to work with Revere Cookware’s Copper Confidence Core™ Stainless Steel pans, and the memories came rushing back, from the moment I turned the pan over to see the copper disk that helps the base heat quickly and evenly, to the familiar Revere stamp in the center. There was a familiarity in the way the handle felt in my hand, and the pan’s weight as I placed it over the stove to begin cooking. The pans also feature innovative patent-pending Nest&Protect™ interlocking handles that elevate your pots and pans when nested, seemingly floating above each other, protecting the interior and exterior finish, and store conveniently without scratching.
I had a few pieces of beautiful salmon to sear, and I hoped for a crispy skin — my favorite part — but I also wanted a gorgeous sear on the flesh, a rosy flush to the pink of the salmon. Fish was often part of my childhood meals, and sometimes I wonder if that’s because it cooks so quickly – a must in my mother’s kitchen. A quick sear, and a brush of miso maple glaze, and dinner was ready in 15 minutes, something I know my mom would have appreciated dearly. It’s something I think any mom appreciates.
Miso Maple Glazed Salmon is perhaps the simplest meal you can put on the table — it’s the kind of meal you need when you’re tempted to order in, but once it’s done, you’ll feel so much more satisfied that you didn’t have to wait for food to be delivered. And to save time, do as my mom did — just serve it all out of the pan. One less platter to wash means less time in the kitchen, and more time with the family, and that’s something anyone can certainly appreciate.
Disclosure: This post is brought to you in partnership with Revere Cookware. Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.
Miso Maple Glazed Salmon
Miso Maple Glazed Salmon brings a taste of sweet and savory to the table in 15 minutes or less.
- 3 tablespoons miso
- 1 1/2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1/4 teaspoon sesame oil
- 1/4 teaspoon freshly grated ginger
- 4 6-oz fillets of salmon
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 cups chopped Swiss chard and/or baby kale leaves
- 1 tablespoon sesame seeds
- 2 scallions, sliced
In a small bowl, whisk together the miso, rice vinegar, maple syrup, sesame oil and ginger until smooth.
Heat the olive oil in a frying pan over medium to medium-high heat. Pat the salmon fillets dry with paper towels, season with salt and pepper. When the oil begins to glisten, add the salmon skin side down, and cook for about 7 minutes, or until the skin is crispy, and you can see the flesh of the fish lighten in color as it cooks through. Carefully turn the fillets to cook on the flesh side for another 3-5 minutes, or until done to your liking.
Transfer the fish fillets to a plate lined with paper towels to rest. Brush with the maple miso glaze.
Wipe out the pan, then melt the butter. Add the Swiss chard, season with salt and pepper to taste, until just wilted.
Serve the salmon with the wilted greens, garnish with sesame seeds and scallions, with brown rice, if you wish.