Maple Glazed Salmon Recipe (18 Minutes, Baked)
I love the combination of maple syrup, lime, soy sauce and garlic in this super easy maple glazed salmon recipe. Simple, pretty and delish.
There are two key ingredients that take the flavors from good to great. Real maple syrup (not the artificial kind) and fresh lime. Perfect balance and robust flavor.
With only 6 basic ingredients, this maple glazed salmon is one of my favorite ways to prepare salmon on a busy weeknight. It’s a very simple recipe.
There is only one tip (I know I sound like a broken record): Do NOT overcook the salmon. See the FAQs below.
What to expect
This easy salmon recipe has a delicious sweet and savory flavor that even non-salmon lovers may like. Here is how you make it, in a nutshell.
- marinate the salmon to amp up the flavors (if you have time)
- bake the salmon for 10-12 minutes
- thicken the sweet glaze, brush it on the baked salmon, garnish and serve.
The glaze is the highlight of the recipe. Mild-flavored salmon is a wonderful blank canvas for this bold sweet-savory delicious sauce.
I bake the salmon at higher temperatures for this recipe, but feel free to use your preferred cooking method – sous vide, grilling, broiling or pan frying.
Ingredients- tailored to your taste
Salmon filets: Buy individual portions or one larger piece, skin on or off. I prefer a center cut, not the tail which is uneven and more difficult to cook.
Substitutes
- salmon – if you don’t like salmon, or can’t find it, try Arctic char, halibut, flounder or snapper
- lemon – instead of the lime
- honey – instead of pure maple syrup (or brown sugar)
- sriracha – instead of red pepper flakes – or if you don’t like spice, leave it out.
Step by step instructions
Whisk together the maple glaze ingredients (not including the cornstarch) in a small bowl. Use 1/3 of this maple mixture to marinate the salmon filets, skin side up, on a plate or in a ziploc bag.
Line a baking sheet with parchment paper for easy cleanup. Transfer filets to the baking sheet. While the salmon is baking, thicken the glaze with cornstarch in the microwave. Brush the thicker glaze over the cooked salmon.
Garnish salmon with chives (or green onions) and toasted sesame seeds if you like. Serve over quinoa or rice.
Shortcut
- If you are short on time, skip the marinating step and consider doubling the glaze (which I do anyway sometimes to have more to soak into the quinoa or rice).
Make Ahead
- Salmon is best served fresh, but you can certainly make the maple glaze-marinade a day or two ahead if you like.
- Or, make the full recipe and serve it at room temperature on a buffet table. If you refrigerate it overnight, bring it to room temperature before serving.
- Leftovers can be stored in an airtight container for up to 2 days.
What to serve with maple glazed salmon
I find the best way to serve the salmon filets is over quinoa – or rice if you prefer – to absorb the sweet-tart-spicy glaze. Other great sides are brussels sprouts, green beans with panko crumbs, corn and tomato salad, curried rice with raisins, creamed spinach or vegetable couscous.
To make a complete sheet pan meal, bake the salmon on the same pan along with bok choy and broccoli or baby cauliflower. Both veggies make a light and easy meal that takes little prep time.
To use this recipe as an appetizer, cut the glazed salmon into small pieces and place on cucumber rounds. Sprinkle with sesame seeds. Guests love this healthy, lower calorie appetizer.
Recipe FAQs
Raw salmon should be moist and not fishy smelling and have no brown or dry spots. Try to get pieces that are the same thickness so they cook at the same rate. I prefer Atlantic salmon to Pacific salmon because it’s fattier (but the good kind) which makes it juicier. It’s all a matter of taste, though, and what’s available where you live. Frozen salmon is just as nutritious as fresh salmon.
The rule of thumb for juicy salmon cook time is 10 minutes per inch (2.5cm) of thickness. When pierced with a knife it should separate easily and still be juicy and warm pink inside (not dry and flaky white). It’s ready when it is just turning opaque.
The FDA recommends cooking salmon to 145F/62.8C, but in my opinion (and many others), that is way overcooked. The best internal temperature with an instant read thermometer is 130-135 degrees F (54.4-57.2C) in the thickest part of the filet. The temperature will rise a bit with a 5 minute rest.
A healthy portion is considered to be 3-4 ounces (85-113g), but most adults will eat 6-8 ounces (170-227g). So it depends on who you are serving!
Other quick salmon recipes
All these salmon recipes can be made in 20-30 minutes.
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thanks so much!
Maple Glazed Salmon Recipe (18 Minutes)
Ingredients
- 1 pound salmon fillets, Note 1 2 individual or 1 larger portion
- kosher salt and black pepper to taste
Marinade/Glaze, Note 2
- 1/4 cup real maple syrup (or 5 tablespoons brown sugar)
- 1 lime, juice and zest
- 1 teaspoon minced garlic (1 clove)
- 2 tablespoons soy sauce
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon cornstarch to be added AFTER marinating
Garnish options
- chopped parsley, chives, toasted sesame seeds and/or flaky sea salt
Instructions
- HEAT OVEN to 425F/218C. Line a baking sheet with parchment paper or foil, sprayed with oil for easy clean up.
- MARINATE SALMON: In a medium measuring cup or small bowl, mix together maple syrup, lime juice and zest, garlic, soy and red pepper flakes if using. Pour 1/3 of mixture into a sealed bag or onto a plate (reserve the rest to make glaze). Place salmon fillets in marinade on plate, skin side up. Or put in bag and seal, ensuring salmon is well coated. Marinate for 30 minutes (or less if you don't have time).
- BAKE SALMON: Note 3. Remove salmon from bag and place it skin side down on baking sheet. Sprinkle with salt and pepper. Pour any marinade left in the bag on top. Bake salmon in preheated oven for 10-12 minutes, depending on its thickness. Figure about 10 minutes cooking time per inch if thickness. Don't overcook. Cook just until fish flakes and is still slightly warm pink in the middle (fish should not be white and dry). An instant thermometer should read 130-135F, depending on how you like your salmon. Temp will rise in 5 minutes.
- FINISH MAPLE SALMON WITH GLAZE: While the salmon is baking, whisk cornstarch into the reserved sauce. Microwave for a minute or bring to boil in a small saucepan on the stove until the glaze thickens. If too thick, add a few drops of water. When salmon is done, transfer to plates or a platter (I use a spatula slipped between the skin and flesh to lift salmon off and separate it from the skin). Brush glaze on top of the salmon. Sprinkle on garnishes as desired. Serve over rice or quinoa.
Recipe Notes
- Instead of salmon: try arctic char, flounder, snapper, halibut, rainbow trout
- Other substitutes
- lemon, instead of lime
- honey, instead of maple syrup
- sriracha, instead of red chili flakes
- If you like extra glaze, use 1.5 or 2 times the glaze ingredient amounts
- Instead of baking salmon: you can broil, grill, sous vide, or pan fry it.
- Make ahead
- Salmon is best served fresh, but you can certainly make the maple glaze-marinade a day or two ahead if you like.
- Or, make the full recipe and serve it at room temperature on a buffet table. If you refrigerate it overnight, bring it to room temperature before serving.
Nutrition
Maple glazed salmon recipe, originally called maple lime salmon and posted in 2017, has been updated.
Amazing. The combination with the lime and maple syrup was super delicious! The glaze reduction put it over the top. Hubby kept saying, “This is really good”. I am adding this recipe to my favourites!
It’s great to hear you both enjoyed the salmon. Thanks for leaving a comment Jan 🙂
Maple and lime is one of my favorite flavor combos! Never thought to put it on a salmon, but whatdya know, this tasted spectacular. Thanks for the recipe and idea!
You’re welcome! Glad you liked it.
Absolutely Delicious
🙂