Elegance and ease combine in Maple Glazed Salmon.
Sweet and salty–one of the most beloved combinations on earth! And in this Maple Glazed Salmon, that irresistible taste gets deep into the silky flesh of the salmon to make this dish something you and your family will crave over and over again.
And you can make it as often as you like because the preparation could not be easier, or take less time. It’s incredible how something so simple to do comes out looking and tasting like a sophisticated restaurant dish. Trust me: even if you aren’t experienced with cooking fish, you’ll be a chef extraordinaire with this one!
This glaze, which also serves as your marinade, infuses Asian flavors of garlic, ginger, and soy sauce into the sweet maple syrup and under the broiler produces a glossy crust over the flaky salmon. Simply delicious. And good for you, too, since salmon is well known for being one of the healthiest sources of seafood you can eat because it is high in protein and is a very good source of heart-healthy fats. My family loves it with Shrimp Fried Rice but it’s just as good with plain white rice (maybe topped with some sliced scallions).
Cooking Method Variations
If you don’t like to broil–and some people don’t–you can get the same wonderful results from cooking Maple Glazed Salmon other ways. You can prepare it in the Air Fryer at 400 degrees for 8-10 minutes. You can also bake it at 375 degrees on a baking sheet lined with parchment paper for 15-20 minutes. And if you want an even crispier exterior, saute the marinated Maple Glazed Salmon in a hot cast iron skillet (skin side down for 5 minutes and then flip it and cook for another 3-4 minutes or until the flesh is opaque and flakes with a fork.
FAQs & Tips
How to Make Ahead and Store?
Maple Glazed Salmon needs to marinate in the glaze for at least 30 minutes but can remain refrigerated in the marinade overnight, so it can be prepared ahead of time. Store any leftover cooked salmon (and glaze) in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 4 months.
Basting tip
You can spoon the marinade over the fish while it broils as suggested in the recipe instructions, but you also reserve some glaze in a small bowl to brush onto the fish periodically during the cooking process.
Resting matters!
Let your salmon rest for at least 5 minutes before slicing it into portions. Resting helps the fish keep its flaky texture and prevents it from falling apart when you cut it.
How do I know if salmon is done?
Salmon will become a lighter shade of pink as it cooks and when you can flake it with a fork, you know it’s done
Mix things up!
The combination of maple and soy is sweet and salty delicious but try adding a bit of honey to your marinade for a stickier glaze or a teaspoon of Dijon mustard for some added zing…and if you like things spicy, don’t be afraid to splash in a bit of Sriracha (or any hot sauce you like) or some shakes of crushed red pepper.
Serving Suggestions
I think salmon in any preparation is a fish that pairs well with all sorts of side dishes, but the sweet and salty flavors of this maple glazed version go particularly well with Crispy Smashed Potatoes and Sauteed Broccoli, or Easy Goat Cheese Pasta and Roasted Brussels Sprouts. I make this salmon for dinner for my family pretty often, but sometimes I like to serve it to company in an Asian-themed meal, starting with Fried Wontons and Fresh Spring Rolls and then pairing the Maple Glazed Salmon with cooked spaghetti tossed in the amazing peanut sauce found in this Chicken Satay Bowl recipe and a side of Grilled Green Beans.
Leftover Maple Glazed Salmon is also perfect flaked on top of Kale Caesar Salad or Mediterranean Rice Salad. It’s also delicious on top of Potato Pancakes or in a sandwich made with Cream Cheese Biscuits.
Maple Glazed Salmon
Ingredients
- 1 lb. salmon fillet skin on
- 1/4 cup pure maple syrup
- 2 tbsp. low-sodium soy sauce
- 2 cloves garlic finely minced
- 1/4 tsp. ground ginger
- 1/4 tsp. freshly ground black pepper
Instructions
- Place your salmon fillet in a shallow glass baking dish, skin-side down. Sprinkle the minced garlic, ground ginger, and black pepper evenly over the top.
- In a small bowl, whisk together the maple syrup and soy sauce until well combined. Pour over the salmon, ensuring it's well coated.
- Marinate the salmon for 30 minutes at room temperature. Halfway through, gently flip the salmon so the skin side is also soaking up some glaze. You can let it marinate in the refrigerator overnight.
- When you're ready to cook, preheat your oven's broiler. Flip the salmon back so it's skin-side down again and spoon some of the marinade from the dish over the top.
- Broil the salmon about 6 inches from the heat source for 15 to 20 minutes. Keep an eye on it and spoon more glaze over the top.
- Once the salmon is cooked (you're looking for a golden top and a flaky texture), let it rest for a couple of minutes. Then, cut it into four equal portions. Make sure to drizzle the remaining glaze from the baking dish over each piece.
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