This Salmon and Maple Glazed recipe delivers a perfect sweet-savory balance with minimal effort. The simple maple-soy glaze caramelizes into a sticky, glossy crust while keeping the fish moist inside. It’s an impressive yet easy dish for any night of the week.
If you're looking for the perfect Salmon and Maple Glazed, you're in the right place. Whether you love Savory Combo Recipes or want to explore our Chicken Recipes collection, we've got you covered.
Why You’ll Love This Salmon and Maple Glazed
- Sweet-savory balance: Rich maple and salty soy create a complex, addictive glaze.
- Incredibly simple: Just a handful of ingredients and 20 minutes of active time.
- Divine texture: Caramelized exterior gives way to tender, flaky salmon.
- Versatile main: Pairs beautifully with rice, greens, or roasted vegetables.
Ingredients & Tools
- 4 salmon fillets (about 150-180 g each), skin-on or skinless
- 60 ml pure maple syrup
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar or fresh lemon juice
- 1/2 tsp black pepper
- 1 tbsp sesame seeds (for garnish)
- 2 spring onions, thinly sliced (for garnish)
Tools: A small bowl for the glaze, a baking sheet, parchment paper or foil, and a pastry brush.
Notes: Using pure maple syrup instead of pancake syrup is non-negotiable here—its deep, complex flavor is what makes the glaze so special. And don’t skip the fresh ginger and garlic; they add a necessary punch that cuts through the sweetness beautifully.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 29 g |
| Fat: | 15 g |
| Carbs: | 16 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 12-15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- What kind of salmon should I use? I prefer skin-on, center-cut fillets for this recipe as they tend to hold their shape better during cooking. Look for fillets that are of similar thickness so they cook at the same rate. Fresh or properly thawed frozen salmon both work perfectly.
- Is pure maple syrup really that important? Honestly, yes. The imitation “pancake syrup” is mostly corn syrup and artificial flavorings—it will make your glaze cloyingly sweet and thin. Pure maple syrup has a richer, more nuanced flavor that caramelizes beautifully.
- Can I make the glaze ahead of time? Absolutely! You can whisk the glaze ingredients together and store them in a jar in the fridge for up to 3 days. This actually allows the garlic and ginger flavors to meld and intensify, which is a great little pro-move.
- What if I don’t have a pastry brush? No worries! You can use the back of a spoon to spread the glaze over the salmon fillets. It might not be quite as even, but it will get the job done just fine.
How to Make Salmon and Maple Glazed
Step 1: First, preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or foil for super easy cleanup. Pat your salmon fillets completely dry with a paper towel—this is a crucial step for getting a nice sear and helping the glaze stick properly. Place the fillets on the prepared baking sheet, spacing them out evenly.
Step 2: Now, let’s make that magical glaze. In a small bowl, whisk together the maple syrup, soy sauce, olive oil, minced garlic, grated ginger, rice vinegar, and black pepper. You’ll notice the mixture is quite liquidy at first, but don’t worry—it will thicken and reduce into a gorgeous, sticky coating in the oven. Give it a quick taste; it should be a powerful balance of salty, sweet, and tangy.
Step 3: Using a pastry brush, generously brush about half of the glaze mixture over the top and sides of each salmon fillet. Make sure you get a good, even coating. Reserve the other half of the glaze for later. You want to build layers of flavor, and this first coat will start to soak in and season the fish.
Step 4: It’s time to bake! Place the baking sheet in the preheated oven and cook for 10 minutes. After 10 minutes, carefully pull the tray out. The salmon should be starting to turn opaque around the edges. Now, brush the remaining glaze over each fillet. This second application is what creates that beautiful, glossy, caramelized finish.
Step 5: Return the salmon to the oven for another 2 to 5 minutes. The total cook time will depend on the thickness of your fillets. You’re looking for the salmon to be opaque and flake easily with a fork, and the glaze should be bubbling and slightly darkened around the edges. Be careful not to overcook it, or the salmon can become dry.
Step 6: Once out of the oven, let the salmon rest on the baking sheet for a couple of minutes. This allows the juices to redistribute, ensuring every bite is moist. Right before serving, sprinkle the fillets with the sesame seeds and sliced spring onions for a fresh, colorful finish and a lovely little textural crunch.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended; glaze may become watery upon thawing.
- Reviving: Reheat gently in a 300°F oven until warmed through.
Serving Suggestions
Complementary Dishes
- Jasmine Rice or Quinoa — The fluffy, neutral base is perfect for soaking up every last drop of that delicious maple glaze. It turns the meal into a complete, satisfying plate.
- Simple Steamed Broccoli or Green Beans — The bright, fresh crunch of green vegetables provides a lovely contrast to the rich, sticky salmon and helps balance the meal.
- A Crisp Cucumber Salad — A salad with a light, tangy vinaigrette cuts through the richness of the fish beautifully and adds a refreshing element to your dinner table.
Drinks
- A Crisp Sauvignon Blanc — Its bright acidity and citrus notes are a classic pairing for salmon and work wonderfully to balance the sweetness of the maple glaze.
- A Light-bodied Pale Ale — The slight bitterness from the hops contrasts nicely with the sweet and salty flavors of the dish, making for a really refreshing combination.
- Sparkling Water with Lemon — A non-alcoholic option that cleanses the palate between bites and highlights the dish’s vibrant flavors without overpowering them.
Something Sweet
- Lemon Sorbet — The sharp, clean citrus flavor is incredibly refreshing after the rich salmon and acts as a perfect palate cleanser to end the meal on a bright note.
- Ginger Cookies — These continue the ginger theme from the glaze in a delightful, sweet way, creating a cohesive and thoughtful dining experience from start to finish.
- Fresh Berry Parfait — Layers of tart berries and creamy yogurt are light enough not to feel heavy but satisfying enough to feel like a proper dessert.
Top Mistakes to Avoid
- Mistake: Using imitation maple syrup. This will result in a thin, overly sweet glaze that lacks depth and won’t caramelize properly. The flavor difference is night and day, so it’s worth investing in the real stuff.
- Mistake: Not patting the salmon dry. If the surface of the salmon is wet, the glaze will slide right off and you’ll end up with a poached fish in a puddle of liquid instead of a beautifully glazed crust.
- Mistake: Overcooking the salmon.
Salmon And Maple Glazed
Make this easy Salmon and Maple Glazed recipe in just 25 minutes! Perfect sweet-savory balance with a caramelized crust. Get the simple recipe here!
Ingredients
For the Salmon and Glaze:
-
4 salmon fillets (about 150-180 g each, skin-on or skinless)
-
60 ml pure maple syrup
-
2 tbsp soy sauce (or tamari for gluten-free)
-
1 tbsp olive oil
-
2 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
1 tbsp rice vinegar or fresh lemon juice
-
0.5 tsp black pepper
For the Garnish:
-
1 tbsp sesame seeds (for garnish)
-
2 spring onions (thinly sliced, for garnish)
Instructions
-
First, preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or foil for super easy cleanup. Pat your salmon fillets completely dry with a paper towel—this is a crucial step for getting a nice sear and helping the glaze stick properly. Place the fillets on the prepared baking sheet, spacing them out evenly.01
-
Now, let's make that magical glaze. In a small bowl, whisk together the maple syrup, soy sauce, olive oil, minced garlic, grated ginger, rice vinegar, and black pepper. You’ll notice the mixture is quite liquidy at first, but don't worry—it will thicken and reduce into a gorgeous, sticky coating in the oven. Give it a quick taste; it should be a powerful balance of salty, sweet, and tangy.02
-
Using a pastry brush, generously brush about half of the glaze mixture over the top and sides of each salmon fillet. Make sure you get a good, even coating. Reserve the other half of the glaze for later. You want to build layers of flavor, and this first coat will start to soak in and season the fish.03
-
It's time to bake! Place the baking sheet in the preheated oven and cook for 10 minutes. After 10 minutes, carefully pull the tray out. The salmon should be starting to turn opaque around the edges. Now, brush the remaining glaze over each fillet. This second application is what creates that beautiful, glossy, caramelized finish.04
-
Return the salmon to the oven for another 2 to 5 minutes. The total cook time will depend on the thickness of your fillets. You're looking for the salmon to be opaque and flake easily with a fork, and the glaze should be bubbling and slightly darkened around the edges. Be careful not to overcook it, or the salmon can become dry.05
-
Once out of the oven, let the salmon rest on the baking sheet for a couple of minutes. This allows the juices to redistribute, ensuring every bite is moist. Right before serving, sprinkle the fillets with the sesame seeds and sliced spring onions for a fresh, colorful finish and a lovely little textural crunch.06
Not what you're looking for?
