Salmon glazed with Guinness and maple syrup gets my juices flowing. Celebrate St. Patrick’s Day, or any other day you want a mouthwatering one-pot meal, by glazing your salmon with a little Guinness. Guinness has a deep, rich molasses-like flavor that makes it the perfect glaze for salmon. I serve mine with braised carrots, parsnips, red bell peppers and mushrooms which make for a very memorable dish. Sláinte!
Who says you need to have corned beef for St. Patrick’s Day. You can still join in the fun with much less preparation and cooking time.
Guinness and Maple Glazed Salmon
- 3 ⁄4 cup Guinness stout
- 1 ⁄4 cup maple syrup
- 1 tsp Dijon mustard
- 4 skin on salmon fillets about 5 oz each
- Kosher salt and freshly ground black pepper
- 2 tbsp minced fresh parsley
- 1 lemon cut into wedges
- Place oven rack in the middle of the oven. Preheat oven to 400°F.
- In a small saucepan over medium heat, add Guinness, syrup and mustard and bring to a boil. Reduce heat to medium-low and simmer 5 minutes, stirring, or until slightly thickened. Remove from heat an let stand for 5 minutes.
- Using a paper towel, pat dry the salmon fillets. Season with salt and pepper. Set aside.
- In a large oven-proof skillet over medium-high heat, add olive oil and heat until shimmering. Add salmon, skin side up, to the skillet and cook 3 to 5 minutes or until golden brown. Turn the salmon over and ,using a pastry brush lightly, brush the top of the salmon with the glaze; reserve remaining glaze.
- Transfer the skillet to the oven and bake 7 to 10 minutes or until salmon is opaque and flakes easily with a fork.
- Transfer salmon to a serving plate and cover with foil to keep warm. Set aside.
- Add the reserved glaze to the skillet. Cook over medium heat 3 to 5 minutes, scraping bits from the bottom of the skillet with a wooden spoon, or until combined and simmering. Remove from heat and brush glaze over top and sides of salmon. Transfer salmon to serving plates and drizzle with remaining glaze. Sprinkle with parsley and serve with lemon wedges.