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GET IT NOWMy Maple Glazed Salmon Recipe Has The Best Sticky Glaze
Say hello to my new favorite way to flavor salmon! This maple glazed salmon turns out moist and flaky inside with a golden, sticky maple glaze on the outside. I’ve made a lot of salmon recipes over the years, but here’s why this maple salmon recipe is now in my top 5 picks:
- Sweet & savory maple flavor – My miso black cod and low carb salmon both have maple notes, but they lean more Asian-inspired with an umami vibe. This one is simpler and reminds me more of the maple glaze I use for ham steak, with a cozy, sweet-and-savory balance.
- Moist, flaky, & caramelized – I use the same cooking method as my broiled salmon for extra tenderness. The broiler keeps the inside soft, while the glaze turns golden and slightly sticky.
- 5 simple ingredients – Plus salt and pepper. I’m a big fan of 5-ingredient meals for busy nights! This glazed salmon is ready in under 20 minutes, with no refined sugar.
If you’re looking for an easy weeknight dinner that doesn’t skimp on flavor, this maple glazed salmon will make you fall in love with this fish all over again. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my maple salmon recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Salmon Fillets – You’ll need four 6-ounce fillets, as these narrow pieces are ideal for even cooking and quick broiling. I usually buy a whole salmon fillet and slice it myself, so the pieces are uniform.
- Wholesome Yum Zero Sugar Maple Syrup – For the maple glaze! Regular maple syrup works just fine if that’s your preference, but I specifically developed this one to taste the same without the sugar spike. Compare it to you favorite grade A syrup and tell me if you can tell the difference in this maple salmon glaze!
- Olive Oil – To lock in moisture in the salmon. Avocado oil works, too.
- Dijon Mustard – Adds a little tang and depth to balance the sweetness of the maple. You can use other types of mustard, but I would recommend a bit less, since Dijon is one of the mellow ones.
- Spices – Simply garlic powder, sea salt, and black pepper.
How To Make Maple Glazed Salmon
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Dry & season the salmon. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
- Make the glaze. In a small bowl, whisk together the maple syrup, olive oil, Dijon mustard, and garlic powder, until smooth.
- Marinate the fish. Add the salmon to the maple syrup mixture and turn to coat in the glaze. Let it marinate to soak up the flavors.
- Arrange in a baking dish. Place salmon in a baking dish with space between the pieces. Brush any extra marinade/glaze over the top.
- Broil the salmon. The maple glazed salmon is ready when it flakes easily with a fork, and the glaze is golden and slightly sticky. See my tips for perfect doneness!
My Recipe Tips
- You can marinate salmon in maple glaze for up to 1 hour. Sometimes I go up to 2 hours, but the beauty of this glaze is it’s super quick! Even 10 minutes tastes amazing.
- I used this medium baking dish and it’s the perfect size for 4 fillets. You can use a baking sheet with parchment paper, but the glaze will spread out more and won’t caramelize as well around the fish.
- Place the glazed salmon about 6 inches from the broiler. This is the perfect spot to get it golden and sticky. If it’s too close, it can burn before the salmon is cooked through, and if it’s too far, it won’t give you that caramelized finish.
- Broilers can vary a lot, and this fish cooks fast, so keep an eye on it. I start checking it right around 5 minutes in.
- For moist, flaky results, I recommend an internal temperature of 135-140 degrees F. A probe thermometer like this makes it easy, but a regular instant-read thermometer works, too. I have both!
Maple Glazed Salmon
My maple glazed salmon recipe makes tender, flaky fish with a sweet, sticky glaze. An easy 20-minute dinner that feels restaurant-worthy!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
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In a large bowl, whisk together the maple syrup, olive oil, Dijon mustard, and garlic powder.
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Add the salmon to the bowl and turn the pieces to coat in glaze. Cover with plastic wrap and marinate for at least 10 minutes, or up to 1 hour.
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Toward the end of the marinating time, preheat the oven to the Broil setting (typically 500 degrees F or 260 degrees C). When time is up, turn the salmon pieces in the marinade again to coat well.
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Place the salmon in a baking dish, with spaces between the fillets. Brush any glaze left in the bowl over the fish.
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Broil maple glazed salmon, about 6 inches from the heating element, for 5-7 minutes, until the internal temperature reaches 135-140 degrees F (57-60 degrees C). It should flake easily with a fork.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 maple glazed salmon fillet
- Tips: Check out my recipe tips above to help you get perfectly flaky texture and beautifully caramelized glaze.
- Storage: Keep leftovers in an airtight container in the fridge for 3-4 days. They make a great swap in my smoked salmon salad.
- Meal prep: Mix the glaze ahead of time and store it in the fridge.
- Reheat: You can pop it in the air fryer for 1-2 minutes, or reheat in the oven. The microwave is more drying.
- Freeze: Let the maple glazed salmon cool completely, then freeze in an airtight container for up to 3 months.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Maple Glazed Salmon
Serving Ideas
This maple glazed salmon is so versatile and goes with most sides! Here are some of my favorites:
- Simple Veggies – In my picture above, I kept it simple with air fryer green beans. This fish also goes well with air fryer asparagus or maple bacon brussels sprouts.
- Salad – My kale salad with maple dressing or pomegranate salad both tie in the flavors perfectly.
- Starches – If you want something a little more filling, you can’t go wrong with rice or quinoa. I usually make cauliflower rice to keep it lighter.
2 Comments
Melinda Stortenbecker
0This was delicious. Next time I’ll add a bit more mustard, but we really enjoyed it.
Wholesome Yum D
0Hi Melinda, so happy to hear this! A little more mustard sounds great. Thanks for sharing! 🙂