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Lacquered maple‑glazed salmon fillets served over rice with fresh herbs.
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Maple BBQ‑Glazed Cast Iron Salmon

A cast‑iron salmon technique that keeps the skin shatter‑crisp while Crown Maple Amber BBQ glaze lacquers the flesh. A flat‑bottom sear and a clever 90° flip create restaurant‑level results at home.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Keyword: BBQ glaze, broiled, cast iron, Crown Maple, glaze, maple, salmon, seafood, skillet recipes, weeknight dinner
Servings: 4 salmon fillets
Calories: 310kcal
Author: Scott - Recipe Remodeler

Ingredients

Salmon

  • 4 salmon fillets skin‑on, about 6 oz each
  • 1 tbsp neutral oil avocado or grapeseed
  • Kosher salt
  • Freshly ground black pepper

Maple BBQ Glaze

  • ¼ cup Crown Maple Amber
  • 2 tbsp ketchup
  • 1 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • ½ tsp smoked paprika
  • ¼ tsp garlic powder
  • Pinch of cayenne optional
  • Salt to taste

Instructions

Make the maple BBQ glaze

  • Combine all glaze ingredients in a small saucepan.
    Maple BBQ glaze mixture in small saucepan beside a bottle of Crown Maple Amber syrup.
  • Simmer over medium‑low heat for 3–4 minutes until glossy and slightly thickened.
    Maple BBQ glaze simmering in a saucepan.
  • You’ll know it’s ready when you drag a spatula through the center and it leaves a slow‑moving trail that takes 1–2 seconds to close. The glaze should cling to the spatula in a glossy sheet
    Thick, glossy maple BBQ glaze being stirred in a saucepan.
  • Taste and adjust salt.
  • Set aside — it will thicken more as it cools.

Prep the salmon

  • Pat the salmon dry.
    Raw salmon fillet seasoned with salt and pepper next to a bottle of Crown Maple Amber syrup.
  • Season both sides with salt and pepper.
  • Let it sit for 10 minutes to help the seasoning penetrate and improve browning.

Sear in cast iron

  • Heat a flat‑bottom cast‑iron skillet over medium‑high until hot.
  • Add the oil.
  • Place salmon skin‑side down and press gently for the first 10 seconds to prevent curling.
    Salmon fillet searing skin‑side down in a hot cast‑iron skillet with visible steam.
  • Cook 3–4 minutes until the skin is crisp and the sides begin turning opaque.
  • Flip 90° (not 180°):
  • Turn the fillet onto its side so the skin becomes a vertical wall against the pan. This keeps the skin out of the glaze and preserves crispness.
  • Cook 1 minute on the flesh side.

Glaze + broil

  • Turn off the burner.
  • Brush a generous layer of maple BBQ glaze over the flesh only.
  • Transfer the skillet to the oven and broil on high for 1–2 minutes, watching closely.
  • You want bubbling edges and a lacquered, sticky top.
  • Brush with a second thin layer of glaze right before serving.

Serve

  • Finish with flaky salt, a squeeze of lemon, or chopped chives.
    Lacquered maple‑glazed salmon fillets served over rice with fresh herbs.
  • Pairs beautifully with rice, roasted vegetables, or a simple green salad.

Video

Notes

Why This Recipe Works

Crown Maple Amber reduces into a glossy, sticky glaze that bubbles under the broiler and sets into a lacquered crust. A flat‑bottom cast‑iron skillet gives maximum skin contact for crisping, and the 90° flip technique keeps the skin out of the glaze so it stays perfectly crisp.
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