Maple Glazed Salmon

Maple Glazed Salmon
Prep: 5 mins
Cook: 20 mins
Serves: 4
Difficulty: Beginner

A simple maple soy glaze caramelises on baked salmon for a sweet-savory dinner. This elegant yet effortless recipe transforms basic ingredients into a stunning main course with a beautiful lacquered finish. The pure maple syrup creates a gorgeous caramelization while balancing the salty soy sauce and tangy Dijon mustard, resulting in a complex flavour profile that tastes like it took hours to prepare.

Ingredients

  • 4 salmon fillets
  • 1/4 cup pure maple syrup
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

Instructions

  1. In a small bowl whisk together the maple syrup, soy sauce, Dijon mustard and minced garlic.
  2. Place the salmon in a shallow dish and pour over half of the glaze. Marinate for 15 minutes.
  3. Preheat the oven to 400°F (200°C). Arrange the salmon on a baking sheet lined with parchment; season with salt and pepper.
  4. Bake for 15–20 minutes, basting with the remaining glaze halfway through, until the salmon is cooked and caramelised.
  5. Serve with extra glaze drizzled on top.

Equipment Needed

  • Baking sheet or roasting pan
  • Parchment paper or aluminum foil
  • Small mixing bowl for glaze
  • Whisk or fork
  • Basting brush (silicone or natural bristle)
  • Shallow dish for marinating

Tips & Variations

  • Pure maple syrup only: Use real, pure maple syrup for the best flavour. Pancake syrup or imitation maple will not caramelize properly or deliver authentic flavour.
  • Marinating time: Fifteen minutes is ideal, but you can marinate for up to 2 hours in the refrigerator for deeper flavour penetration.
  • Basting technique: Baste salmon halfway through cooking to build layers of glaze and achieve that signature glossy finish.
  • Watch for burning: Maple syrup can burn quickly. If the glaze darkens too much, tent the salmon with foil for the remaining cooking time.
  • Add spice: Incorporate cayenne pepper, red pepper flakes, or fresh grated ginger for a spicy-sweet variation.
  • Citrus twist: Add orange zest or a splash of orange juice to the glaze for a bright, fruity dimension.

Nutritional Information

Per serving (1 fillet):

  • Calories: 310
  • Protein: 34g
  • Fat: 10g (Saturated: 2g)
  • Carbohydrates: 18g
  • Fiber: 0g
  • Omega-3 Fatty Acids: 2.2g
  • Sodium: 650mg
  • Sugar: 15g

High in protein and omega-3 fatty acids. The maple glaze adds natural sweetness with minerals like manganese and zinc not found in refined sugars.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 3 days. The glaze acts as a protective coating, keeping the salmon moist.

Freezer: Freeze cooked glazed salmon for up to 2 months in a freezer-safe container. The glaze freezes exceptionally well.

Reheating: Reheat in a 300°F (150°C) oven for 8-10 minutes until warmed through. You can also reheat in the microwave for 1-2 minutes, though the oven method better preserves the glaze texture.

Serve cold: Maple glazed salmon is delicious served cold or at room temperature in salads, making it excellent for meal prep.

Serving Suggestions

Pair your maple glazed salmon with:

  • Vegetables: Roasted Brussels sprouts, green beans, asparagus, or glazed carrots
  • Starches: Wild rice, quinoa, mashed sweet potatoes, or roasted fingerling potatoes
  • Salads: Spinach salad with candied pecans, kale Caesar, or arugula with balsamic dressing
  • Grains: Farro, couscous, or brown rice pilaf
  • Seasonal sides: Butternut squash in fall, fresh corn in summer, or roasted root vegetables in winter

Recipe Notes

Oven temperature: Baking at 400°F (200°C) allows the glaze to caramelize without burning while cooking the salmon through perfectly.

Parchment paper trick: Line your baking sheet with parchment to prevent sticking and make cleanup effortless. The glaze can be sticky.

Thickness matters: Adjust cooking time based on fillet thickness. Thin fillets (3/4 inch) need 12-15 minutes; thick fillets (1.5 inches) need 18-22 minutes.

Dijon substitute: Whole grain mustard adds texture, or use yellow mustard for a milder flavour. Honey mustard works for extra sweetness.

Make extra glaze: Double the glaze recipe and reserve half for drizzling over the cooked salmon and side dishes for maximum flavour.

Skin removal: The skin slides off easily after baking. Use a spatula to lift the fillet, leaving the skin behind on the parchment paper.