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Maple glazed salmon has that perfect sweet-and-savory flavor that keeps you going back for just one more bite. As it bakes, the maple glaze turns glossy and caramelized while the salmon stays buttery, flaky, and melt-in-your-mouth tender.
Reasons to Put This on Repeat
- The Glaze is Everything: Sweet maple syrup, savory soy sauce, garlic, ginger, and Dijon come together to create a glaze that’s SO good, you’ll be tempted to drizzle it on chicken, pork, and veggies too.
- A Breeze to Make: From oven to table in under 20 minutes, this salmon is the perfect answer for busy nights.
- Pairs With Just About Anything: Serve it with rice, roasted potatoes, noodles, or your favorite vegetables for an easy meal that never gets old.
Ingredients for Maple Glazed Salmon
- Maple Syrup: Skip the pancake syrup and use pure maple syrup for the best flavor. If you’re out, honey makes a great substitute.
- Salmon: Choose salmon fillets that are close in size and thickness, so they cook at the same rate.
- Substitute fresh garlic and ginger: You can use dried instead. Replace 1 tablespoon fresh with 1 teaspoon dried.
How to Make Maple Glazed Salmon
This easy salmon recipe is as simple as mixing up the glaze, coating the salmon, and letting the oven do the work. If you have the time, marinate the salmon in the glaze for up to 1 hour before baking for extra flavor.
- Prep: Preheat the oven to 400ºF and spray a small baking dish with nonstick cooking spray. Place the salmon fillets in the baking dish, skin side down, and pat dry with a paper towel. Season with salt and pepper.
- Glaze Ingredients: In a small bowl, add maple syrup, soy sauce, minced garlic, and grated ginger. Whisk to combine.
- Bake: Pour half of the marinade over the salmon, reserving the rest for later. Bake the salmon for 10 minutes. Pour the remaining glaze over the salmon and bake for an additional 3-5 minutes. Garnish maple glazed salmon with sesame seeds and green onions.
Alyssa’s Pro Tip
For a Caramelized Finish: I like to broil the salmon for 1–2 minutes at the end of cooking to caramelize the glaze and add beautiful color.
Must Have Tools For This Recipe
- Baking Dish: I used an 11 x 7-inch baking dish, but a 9 x 13-inch dish or a quarter sheet pan will work just as well.
- Whisk: Mixes the maple glaze until it’s smooth and well combined.
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Preheat the oven to 400 degrees Fahrenheit and grease a small baking dish with nonstick cooking spray. Place the 4 (4-ounce) salmon fillets in the baking dish, skin side down, and pat dry with a paper towel. Season the salmon with salt and pepper.
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In a small bowl, add ¼ cup maple syrup, 2 tablespoons soy sauce, 2 cloves minced garlic, and 1 teaspoon fresh grated ginger. Whisk to combine.
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Pour half of the marinade over the salmon, reserving the rest for later. Bake the salmon for 10 minutes. Pour the remaining glaze over the salmon and bake for an additional 3-5 minutes.
- In the Refrigerator: Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave until heated through or serve leftovers cold on a salad.
- Make Ahead: Make the marinade up to 3 days in advance and refrigerate.
Calories: 226kcalCarbohydrates: 15gProtein: 24gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 62mgSodium: 596mgPotassium: 634mgFiber: 0.3gSugar: 12gVitamin A: 48IUVitamin C: 1mgCalcium: 43mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
