This easy-as-can-be Maple Glazed Salmon recipe is a great main course for entertaining or for serving any night of the week because it uses just a few simple ingredients and takes very little prep time. Even still, it has tons of bold ginger, soy and maple flavor that pairs beautifully with the tender and buttery salmon!

maple glazed salmon on circular white serving platter

This recipe originally appeared in my cookbook Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup (2015).

Why We Love This Recipe For Maple Glazed Salmon

We love salmon. Whether it’s baked, pan-fried, steamed, or grilled, salmon is delicious any way it’s prepared. And this Maple Glazed Salmon recipe is an easy way to prepare salmon, using ingredients you probably already have in your pantry.

The maple glaze is the perfect combination of sweet and spicy that complements the buttery flavor of the salmon beautifully. The pure maple syrup adds the right amount of sweetness while the crushed red pepper and ginger add those subtle hints of heat that make this glaze addicting. Plus, it can be easily adjusted to fit your tastebuds. Want it a bit spicier go ahead and add in more crushed red pepper or ginger. Prefer to cool it down? Add in more maple syrup or soy sauce.

So, if you’re like us and enjoy having this flavorful salmon dish for dinner, be sure to pair it with simple green bean or sauteed Napa cabbage and brown rice for one completely delicious meal that the whole family is going to love!

Key Ingredients for this Recipe

maple glazed salmon ingredients with text overlay

Salmon

Prior to purchasing your salmon, I recommend looking at the Seafood Watch app or website to see which kind of salmon to buy.  This site is frequently updated depending on which farms are using sustainable practices or which populations are being overfished. 

Purchase your center-cut, boneless salmon from your local fishmonger.

Prior to baking off, be sure to remove any pin bones and skin if you’d prefer this dish to be skinless.  While you can remove this yourself, your fishmonger can quickly do for you if you ask.  

However, to remove yourself, you will need a pair of clean needle-nose pliers to remove the pin bones and a chef’s knife to remove the skin.  You may also leave the skin on and remove it once the fish is baked.

Maple Syrup

Pure dark maple syrup has the deep maple flavor with a subtly rich caramel undertone that is needed for this recipe.

If you are looking for a delicious pure robust maple syrup, my husband and I make our own small batch by hand maple syrup at our home in Vermont that would be the perfect ingredient for this dish!

Other Ingredients For This Maple Glazed Salmon

  • Soy sauce
  • Ginger
  • Sesame seeds
  • White vinegar
  • Crushed red pepper
  • Scallions

Step-By-Step Instructions To Make This Maple Salmon Recipe

maple glazed salmon step 1 and 2

Step 1: Prepare Marinade

Stir soy sauce, maple syrup, vinegar, ginger and chili flakes in a baking dish.

Step 2: Marinate Salmon

Place salmon skinned side up in the marinade; refrigerate 30 minutes to 1 hour.

maple glazed salmon step 3 and 4

Step 3: Prepare Baking Sheet

Preheat oven to 425 degrees F. Prepare baking sheet with foil.

Step 4: Bake Salmon

Place salmon, skinned side down on prepared sheet. Roast until center is barely cooked, about 9-15 minutes.

maple glazed salmon step 5 and 6

Step 5: Make Maple Glaze

While salmon is baking, pour marinade into a small saucepan and bring to a simmer over medium-high heat. Simmer until thick, about 6-9 minutes.

Step 6: Plate Salmon

Place baked salmon on serving dish and pour maple glaze over top. Garnish with green onions and toasted sesame seeds. Enjoy!

maple glazed salmon filet with sauteed napa cabbage and brown rice on circular white plate

FAQs and Expert tips for This Maple Soy Salmon Recipe

How do I store leftovers?

Store this maple glazed salmon with any extra glaze in an airtight container in the fridge for up to 3 days.

However, if you have any leftover salmon, it’s great to have cold on top of a salad for lunch the next day, or you can reheat in the oven, wrapped in aluminum foil to keep in the moisture.

Is it okay to eat salmon skin?

Yes, you can eat the skin of the salmon. However, some avoid it as the skin may contain pollutants and chemicals from the ocean.

How do I know when the salmon is done?

There are a few ways you can test to see if the salmon is done.
1) Use an instant-read thermometer to check the internal temperature. Remove it when it reads 125 degrees F.
2) Test with a knife. Simply press the knife into the salmon to see if it flakes.

And as a general rule of thumb, for ¾-inch thick filet it will take about 6 to 8 minutes. For 1-inch filets, 7 to 9 minutes, and for thicker pieces, 9- 12 minutes.

Additional Healthy Salmon Recipes To Try

overhead shot of maple glazed salmon filet with sauteed napa cabbage and brown rice on circular white plate

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter for healthy recipes delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

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maple glazed salmon with text overlay

Maple Glazed Salmon

  • Author: Katie Webster
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baked
  • Cuisine: American

Description

Easy Maple Glazed Salmon is a wonderful main course for entertaining or any night of the week!  Perfectly cooked salmon topped with a bold maple, soy, ginger glaze, this dish is sure to become a family favorite!


Scale

Ingredients

  • 4 portions center-cut salmon filets, skin removed if desired (about 1 pound)
  • ¼ cup reduced sodium soy sauce or tamari
  • ¼ cup pure maple syrup, preferable Dark Robust
  • 1 tablespoon white vinegar
  • 1 tablespoon grated fresh ginger root
  • ½ teaspoon crushed red pepper, optional
  • Scallions and sesame seeds for garnish, optional

Instructions

  1. Stir soy sauce, maple syrup, vinegar, ginger and crushed red pepper in a baking dish. 
  2. Lay salmon skinned side up in the marinade and refrigerate 30 minutes to 1 hour.  
  3. Preheat oven to 425 degrees F. Line a large roasting pan or rimmed baking sheet with foil.
  4. Lay salmon on the foil, skinned side down. Roast until the fish is just barely cooked in the center for medium, about 9 to 15 minutes. 
  5. Meanwhile, pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Simmer until thick and syrupy, 6 to 9 minutes. 
  6. Pour the reduction over the fish before serving.

Notes

  • Store any leftover salmon with extra glaze in an airtight container in the fridge for up to 3 days. 
  • To test doneness, use an instant read thermometer and remove when internal temperature read 125F or when the salmon begins to flake when pressed with a knife
  • To pan-fry: heat oil in a pan over medium-high heat.  Place skin side down and cook for 4-5 minutes on each side.  Remove from heat and when cooled, remove skin, top with glaze and enjoy!

Nutrition

  • Serving Size: 4 ounces
  • Calories: 261
  • Sugar: 13 g
  • Fat: 11 g
  • Carbohydrates: 15 g
  • Fiber: 0 g
  • Protein: 23 g