Easy Maple Glazed Salmon
This simple salmon dish features a sweet and savory glaze that caramelizes perfectly in the oven for a tender, flaky dinner.
recipesbynani.comMaple glazed salmon is one of my favorite go to meals because it tastes fancy but comes together with very little effort. The combination of maple syrup, soy sauce, garlic, and ginger creates a delicious coating that makes the fish incredibly moist and flavorful. It is the perfect recipe for those busy nights when you want a home cooked meal without spending hours in the kitchen.
My biggest tip for this recipe is to keep an eye on your salmon while it bakes so it does not dry out. If you really love that sticky, caramelized crust, try broiling the fillets for the last minute or two of cooking. It makes all the difference in presentation and texture.
🧺 Ingredients
- 4 salmon fillets, about 4 ounces each
- 1/4 cup pure maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Salt and black pepper to taste
- Optional: sesame seeds and green onions for garnish
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit and lightly grease a baking dish with cooking spray.
- 2
Pat the salmon fillets dry with a paper towel and place them skin side down in your prepared dish.
- 3
Season the fish lightly with salt and pepper.
- 4
In a small mixing bowl, whisk together the maple syrup, soy sauce, Dijon mustard, minced garlic, and grated ginger until well combined.
- 5
Pour half of the sauce over the salmon fillets and reserve the rest for later.
- 6
Bake the salmon for 10 minutes.
- 7
Remove the dish from the oven, pour the remaining glaze over the top of the fish, and bake for another 3 to 5 minutes until the salmon is opaque and flakes easily with a fork.
- 8
Garnish with sesame seeds and green onions before serving if you like.
💡 Tips
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can enjoy the salmon cold over a fresh salad or gently reheat it in the microwave until warm. If you want to prepare ahead, you can mix the marinade up to 3 days in advance and keep it in the fridge.
Made this recipe? Let us know how it went.
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