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Maple Aleppo Glazed Salmon with Crispy Sheet Pan Rice Recipe

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4.3 from 9 reviews

This Maple Aleppo Glazed Salmon with Crispy Sheet Pan Rice is a delightful combination of sweet, spicy, and savory flavors. Salmon fillets glazed with a sticky maple and Aleppo pepper sauce bake atop a golden, crispy layer of soy and lime-infused short grain rice. The dish is garnished with fresh lime wedges, cilantro, green onions, and toasted sesame seeds, making it a simple yet spectacular meal perfect for weeknight dinners or special occasions.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Fusion with Middle Eastern and Asian influences

Ingredients

For the Crispy Rice

  • 1 Tablespoon avocado or vegetable oil, for pan
  • 3 cups cold, cooked short grain rice, like sushi rice
  • 1 Tablespoon avocado or vegetable oil, for rice
  • 2 Tablespoons soy sauce
  • 2 Tablespoons fresh lime juice
  • 3 green onions (white and light green parts separated from dark green tops)

For the Salmon

  • 780 grams skin-on salmon fillet, cut into 4 portions
  • 2 Tablespoons soy sauce
  • 4 Tablespoons maple syrup
  • 1 teaspoon Aleppo pepper

For Garnish

  • 2 wedges fresh lime
  • 2 Tablespoons cilantro, chopped
  • Reserved sliced dark green onion tops
  • 1 Tablespoon toasted sesame seeds

Instructions

  1. Prepare the Crispy Rice: Pour 1 tablespoon of avocado oil onto a 9×13 inch rimmed sheet pan and place it on the lower rack of your oven. Preheat the oven to 425°F (220°C). Thinly slice the green onions, separating the dark green tops for garnish. In a large bowl, combine the cold cooked rice with the white and light green parts of the green onions, 1 tablespoon avocado oil, soy sauce, and lime juice. Wet your hands with cold water and thoroughly mix the rice mixture until well combined.
  2. Bake the Rice: Once the oven is preheated, remove the sheet pan and evenly spread the rice mixture onto it in a single layer. Return the pan to the oven and bake for 15 to 20 minutes, or until the rice crisps up and gains a golden color around the edges.
  3. Make the Maple Aleppo Glaze: While the rice is baking, combine the soy sauce, maple syrup, and Aleppo pepper in a small skillet. Cook over medium heat for 2 to 3 minutes, stirring occasionally, until the mixture thickens slightly. Remove it from the heat and set aside.
  4. Add the Salmon: When the rice has baked for 15 to 20 minutes and is crispy, take the sheet pan out of the oven. Arrange the salmon fillets skin-side down on top of the rice. Spoon the maple Aleppo glaze evenly over the salmon fillets.
  5. Bake the Salmon: Return the sheet pan to the oven and bake for an additional 10 to 12 minutes, until the salmon is fully cooked and flakes easily with a fork.
  6. Garnish and Serve: Remove from the oven and garnish with fresh lime wedges, chopped cilantro, the reserved dark green onion tops, and toasted sesame seeds. Serve immediately.

Notes

  • Starting with cold, cooked rice is crucial as it helps the rice dry out enough to crisp properly on the hot sheet pan.
  • Sushi rice or other short grain rice varieties work best to achieve the right texture; long grain rice tends to dry out too quickly.
  • For 3 cups of cooked cold rice needed for this recipe, start with about 1.5 cups of dry rice before cooking.
  • If you prefer less spice, reduce the Aleppo pepper slightly or omit it.
  • This dish pairs wonderfully with simple steamed vegetables or a light salad.

Find it online: https://cheftinaskitchen.com/maple-aleppo-glazed-salmon-with-crispy-sheet-pan-rice-recipe/