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Southwestern Maple Glazed Salmon with Pineapple Salsa

Golden and crisp on top and just barely cooked at the center, this pan seared salmon is one of my go-to recipes when I have to hit the kitchen running. Not only is it fast — 15 minutes start to finish — it’s also elegant. In fact, it’s the way salmon is typically prepared in fine dining restaurants. This is really more of a technique than a recipe, and it’s easy to master at home.

Prep Time

        Prep time: 5 minutes
        Cook time: 10 minutes
        Yield: Serves 4


        1/2 tsp kosher salt
        4 (6 ounce) salmon fillets
        1 tbsp extra-virgin olive oil
        freshly ground black pepper


  1. Begin by seasoning the salmon with salt and a few grinds of pepper. Don’t skimp on the salt.
  2. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, skin side up, until golden and crisp, about 4 minutes. Resist the urge to fiddle with the fillets as they cook. Letting the fish sear untouched in hot oil creates that lovely, flavorful, golden crust that makes this dish restaurant-worthy.
  3. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more. Transfer to a platter and serve. Enjoy!

This great family recipe is thanks to Once Upon A Chef at


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