I can’t even lie. I make my maple glazed salmon recipe at least once a week. It comes together in minutes, but that flavor is poppin’ like it came from a restaurant. It’s got a little sweet, a little heat, and the salmon stays super moist. Serve this maple glazed salmon with buttered rice and garlic green beans and get your whole life boos!
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How to Make Maple Glazed Salmon
These step-by-step photos show how to make salmon with maple syrup, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Maple Glazed Salmon Recipe
1. Make the maple syrup glaze for the salmon
Whisk the glaze ingredients together and set aside. Pat the salmon dry, then season both sides with salt and pepper. Mix the remaining spices, sprinkle them over the salmon, and gently press them in. Place the fillets on greased foil and spoon the glaze over the top.
2. Enclose the asalmon tightly in foil
Fold the sides of the foil up to completely enclose the salmon. If you need more foil, just layer over the top and close.
3. Bake and broil your glazed salmon
Bake the salmon until it’s almost cooked through. Open the foil, switch the oven to low broil, and broil until the tops are golden and the glaze starts bubbling.
PRO TIP: Start checking your salmon at 12 minutes, then check it every minute after that. Salmon changes from translucent to opaque pink as it cooks. I like mine when it flakes easily but is still just a lil translucent in the center, around 125-130°F.
Full Maple Glazed Salmon Recipe
Maple Glazed Salmon Recipe
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Ingredients
For the Maple Glaze
- 1/2 cup pure maple syrup
- 3 tbsp light brown sugar
- 1 1/2 tbsp fresh lime juice
- 2 tsp garlic minced
- 1/4 tsp paprika
- 1/8 tsp black pepper
For the Seasoning
- 2 lbs salmon cut into filets
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 1/8 tsp creole seasoning
- 1/8 tsp cayenne pepper optional
- kosher salt to taste
- black pepper to taste
Instructions
For the Maple Glaze
- Preheat oven to 375.
- Whisk together all glaze ingredients and set aside.
For the Seasoning
- Pat each side of salmon with a paper towel to remove extra moisture, then season both sides with salt and pepper to taste.
- Whisk together the remaining spices and set aside.
- Add salmon to the direct center of a large piece of greased or nonstick foil with enough on the sides to fold over when baking. Sprinkle seasoning on top of salmon and make sure to pat it in.
- Spoon the maple glaze over the top of the salmon. Fold the sides of the foil up to completely enclose the salmon. If you need more foil, just layer over the top and close.
- Bake for about 14-15 minutes or until salmon is almost done cooking. Remove salmon from the oven.
- Change your setting to broil, uncover the foil, and place salmon under the broiler for about 2 minutes or until golden, then remove from oven.
Notes
How to Store
- Fridge: Let the salmon cool, then store it with the glaze in an airtight container in the refrigerator for 3-4 days.
- Freezer: Wrap the fillets individually and place them in a freezer-safe container. Freeze for up to 3 months and thaw overnight in the fridge.
- Reheating: Place the salmon on foil, spoon a little glaze over the top, and loosely cover it. Reheat at 350°F for about 10 minutes, just until warmed through. Skip the microwave if you can boos. It will dry the fish and have your whole kitchen smelling like salmon.
- Tip: Flake leftover salmon into my salmon cakes for another easy meal! Just go light on any extra seasoning because this maple syrup salmon already has plenty of flava.
Nutrition
Recipe Tips
- Cut evenly sized fillets. If you have a whole side of salmon, place it skin-side down and cut straight across into four equal portions. Each fillet should weigh about 8 ounces and be roughly 1 to 1 1/2 inches thick. A thinner tail piece will cook faster, so check that one first.
- Check the maple syrup label. The bottle should say “100% pure maple syrup”, and maple syrup should be the only ingredient listed.
- Use non-stick or greased foil. Salmon has a nasty habit of sticking to any surface that it’s being cooked on. The crispy underside of the fillet is the best part of this dish, so let’s not lose it!
- Spoon the glaze back over the salmon. Some of the maple glaze will naturally collect in the foil. Baste the fillets with it before broiling and again before serving.
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Serving Ideas
- Rice: Spoon your maple baked salmon and extra sauce over Jamaican rice, dirty rice, or plain white rice.
- Veggies: Green beans are my go-to, but Brussels sprouts or carrot puree also balance the sweet glaze.
- Potatoes: Serve it with garlic mashed potatoes, roasted fingerling potatoes, smashed potatoes, or baked sweet potatoes for a heartier dinner.
- Keep It Fresh: A cucumber salad, grilled peach salad, or vinegar coleslaw adds a crisp bite next to the rich salmon.
Recipe Help
Sure thing boo. Thaw the salmon in the fridge, drain away any liquid, and pat the fillets very dry. Frozen salmon releases more moisture, so don’t skip that drying step.
You can use skin-on or skinless fillets. I like leaving the skin on because it helps hold the salmon together and gives the bottom some protection from the heat. You can remove it after cooking.
It stayed in the oven too long or the fillets were too thin. Start checking at 12 minutes and keep an eye on any thinner pieces. Once the flesh begins to flake easily, get those babies ready for the broiler.
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Our local farmer produces pure maple syrup in different flavors. I can’t wait to try the salmon with ginger Maple syrup + habanero maple syrup.
Oh wow that sounds yummy!!!
I made this last night and it was delicious. My husband and I really enjoyed it. This recipe is a keeper. Thank you so much for sharing.
Hooray I love this recipe too!
This may be my favorite recipe. This is the first time that I used this recipe. My family really liked it too. Next time I want to make sure to use a little more of the Seasoning blend and use it for a more “blackened salmon”.
Oh that’s fantastic!
Made this for Easter! Delicious!
I made this recipe and it was fabulous!! Easy to make, flavor was great and I had all the ingredients in my pantry. Will definitely add it to my recipe book.
Do you use high or low broil setting?
I suggest low.
very good. however 1/2 cup of maple syrup is waaay too much. I had 3 lbs of salmon, cut the glaze recipe in half and still had leftover glaze.
I”ve made this twice in the last week. I left out the salt and it was still so good! It’s a delicious and extremely easy way to make tasty salmon.
Not very good at all. The maple glaze just runs off the salmon when baking.
I would have dipped me some of that juice out of the pan and poured over it… it still would be pretty good if you ask me