Ingredients:
1lb salmon fillet
1/2 maple syrup
2 tbsp soy sauce
2 tbsp grainy mustard
1 tsp minced fresh ginger
That is a classic flavor profile. The saltiness of the soy sauce and the "pop" of the grainy mustard perfectly cut through the sweetness of the maple.
Since you have a 1lb fillet, this amount of marinade is generous—you can use the extra as a glaze or a dipping sauce.
The Method: Pan-Seared to Oven-Finished
This technique gives you a crispy exterior while keeping the inside buttery and moist.
1. Prep the Glaze
In a small bowl, whisk together:
1/2 cup maple syrup
2 tbsp soy sauce
2 tbsp grainy mustard
1 tsp minced fresh ginger
2. Marinate (Optional)
If you have 20 minutes, place the salmon in a shallow dish and pour half of the mixture over it. Keep the other half separate to use for the final glaze (this prevents cross-contamination with raw fish).
3. The Cook
Sear: Heat a splash of oil in an oven-safe skillet over medium-high heat. Pat the salmon dry. Place it skin-side up first. Sear for 3–4 minutes until a golden crust forms.
Flip: Carefully flip the fillet so it is skin-side down.
Glaze: Pour the reserved half of your maple mixture over the salmon.
Finish: Transfer the skillet to a preheated oven at 400°F (200°C). Roast for about 5–8 minutes.
Baste: Every few minutes, spoon the bubbling sauce from the pan back over the top of the fish.
How to tell it’s done
The salmon is perfect when it reaches an internal temperature of 125°F-135°F (52°C-57°C) for a medium-rare to medium finish. It should flake easily with a fork but still look slightly translucent in the very center.
A Quick Tip on the Ginger
Since you're using fresh ginger, try grating it directly into the syrup instead of just mincing. This releases the "ginger juice," which emulsifies better with the maple syrup and prevents the ginger bits from burning in the pan.
