This Maple Glazed Salmon recipe is a easy main course for entertaining or to serve 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 easy salmon 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 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 it, using basic ingredients you probably already have in your pantry.

The flavorful maple glaze is the perfect combination of sweet and spicy that beautifully complements the buttery flavor of the salmon. It goes with all sorts of simple sides for a completely delicious meal that the whole family is going to love!

If you love this delicious salmon recipe, try our foolproof method for crispy pan fried salmon too!

Ingredients for this Maple-Glazed Salmon 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 of wild-caught salmon are being overfished. Purchase your center-cut, boneless fresh salmon from your local fishmonger.
  • Maple Syrup: Pure dark maple syrup has the deep maple flavor with a subtly rich caramel undertone that is needed for this recipe. It adds just the right amount of sweetness for this savory recipe.
  • Soy Sauce: To season the sauce you’ll need soy sauce. Tamari or coconut aminos also work. To make this lower in sodium look for a reduced-sodium soy sauce or tamari.
  • White Vinegar: the maple glaze would be too sweet without an acidic ingredient to balance it out so we added in white vinegar which has a clean bright acidity. Lime is a good alternative and unseasoned rice vinegar would also work.
  • Fresh Ginger: Peel and grate the ginger with a microplane grater or finely mine by hand with a sharp chef’s knife.
  • Crushed Red Pepper Flakes: for a little heat. If you do not care for spice, omit it. You could sub in a little cayenne pepper or hot sauce if you do not have red pepper flakes or crushed red pepper on hand.
  • Garnish: Scallions and Sesame seeds

How To Make This Maple Soy Salmon Recipe

maple glazed salmon step 1 and 2

Step 1: Prepare Marinade

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

Step 2: Marinate Salmon

Place salmon skinned side up in the maple syrup mixture; refrigerate 30 minutes to 1 hour.

maple glazed salmon step 3 and 4

Step 3: Prepare the Baking Sheet

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

Step 4: Bake Salmon

Place salmon, skin side down on prepared sheet. Roast in preheated oven 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: To Serve Maple Glazed 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

Serving Suggestions for Baked Salmon with Maple Glaze

This flavorful salmon dish can be paired with sides with Asian-influenced flavors like ginger, soy and sesame. Or pair it with lightly seasoned fresh vegetables. Here are some ideas on what to pair with this recipe:

Leftovers, Make Ahead, Reheating

  • Make Ahead: The marinade can be mixed up to 1 week in advance. Do not marinate the salmon for longer than 1 hour. If necessary, drain the salmon and store in the refrigerator separately.
  • Leftovers: Store this maple glazed salmon with any extra glaze in an airtight container in the fridge for up to 3 days. If you have leftover salmon, it’s great to have cold on top of a salad for lunch the next day.
  • Reheating: To 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. You can leave the skin on and remove it once the fish is baked. But, we suggest prior to baking the salmon, remove any pin bones and the skin from the salmon filets. Here’s how to remove salmon skin. Or your fishmonger can quickly do for you if you ask.

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.

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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four portions of maple glazed salmon on a white oval platter

Maple Glazed Salmon

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5 from 10 reviews


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!


  • 4 portions center-cut salmon filets, skin removed if desired (about 1 pound)
  • 1/4 cup reduced sodium soy sauce or tamari
  • 1/4 cup pure maple syrup, preferable Dark Robust
  • 1 tablespoon white vinegar
  • 1 tablespoon grated fresh ginger root
  • 1/2 teaspoon crushed red pepper, optional
  • Scallions and sesame seeds for garnish, optional


  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.


  • 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!
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Category: Main Course
  • Method: Baked
  • Cuisine: American


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