Maple Salmon
Posted Jan 16, 2023, Updated Apr 21, 2025
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This easy maple salmon recipe is easy to make with 5 ingredients! Maple glazed salmon is a nutritious, kid-approved salmon recipe your whole family will love.
I have been making this maple glazed salmon recipe for over a decade.
It only takes 5 ingredients and a few minutes to prepare and the results are incredible. A nutritious, delicious main dish that my kids absolutely devour. Also try this baked salmon recipe – yum!
Maple Glazed Salmon: Ingredients & Substitutions
- Wild Caught Salmon. The quality of your salmon truly matters. I suggest wild-caught, organic salmon for the best results.
- Maple Syrup. I don’t suggest making substitutions here, although honey does work.
- Soy Sauce. Use a gluten-free option if necessary, also coconut aminos is a good soy-free option.
- Dijon Mustard. choose your favorite mustard variety.
- Minced Garlic. Freshly minced or jarred garlic both work well. You can also substitute 1 teaspoon garlic powder for the 1 tablespoon minced garlic.
How to Make Maple Salmon
Let’s walk through the recipe step-by-step, and don’t forget to watch the video!
Begin by preparing the marinade. Whisk the maple syrup, soy sauce, mustard and minced garlic together in a small bowl.
Then, place the salmon in a shallow glass baking dish, and coat with the maple syrup mixture.
Cover the dish, and marinate salmon in the refrigerator for 30-60 minutes, turning once halfway through. Note: you don’t have to marinate the salmon if you are short on time, however I always recommend marinating meat/seafood.
Once the salmon is marinated, flip it once more time and leave it in the baking dish.
Then, lightly sprinkle the top of each piece of salmon with salt and pepper and put the baking dish in the preheated oven.
Bake the salmon uncovered for 15-20 minutes, or until easily flaked with a fork and the internal temperature is 125-135 degrees F.
Please note salmon thickness. Make sure to take the thickness of your salmon into account and bake 10 minutes per inch of thickness.
Remove the maple salmon from the oven and spoon some of the glaze over the top of each piece of salmon.
Serve
Serve with your favorite side dishes! Here are some suggestions:
- We always serve it with roasted broccoli!
- This wild rice pairs really well with this maple glazed salmon.
- Try serving it with this kale salad – yum!
- Or, check out all of our side dish recipes and pick your favorite.
Store/Freeze
Store leftover maple salmon in an airtight container in the refrigerator for up to 3 days. Or in the freezer for up to 1 month.
Reheat in the microwave or in the oven set to 350 degrees F until warmed through.
Maple Salmon Recipe FAQs
No, I don’t recommend marinating the salmon overnight. It can result in an off-putting texture.
From 30 to 60 minutes.
I don’t recommend washing the salmon before marinating it.
I do not suggest eating the skin. I remove the skin before baking and marinating.
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Maple Glazed Salmon Recipe
Ingredients
- 2 pounds salmon (wild-caught)
- ⅓ cup maple syrup
- ¼ cup soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon minced garlic
- Salt and pepper
Instructions
- In a small bowl, whisk together the maple syrup, soy sauce, mustard and minced garlic.
- Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator for 30-60 minutes, turning once halfway through.
- While the salmon is marinating, preheat oven to 400 degrees F (200 degrees C).
- Once the salmon is marinated, flip it once more time and leave it in the baking dish.
- Lightly sprinkle the top of each piece of salmon with salt and pepper.
- Bake the salmon in the preheated oven uncovered for 15-20 minutes, or until easily flaked with a fork and the internal temperature is 125-135 degrees F.
- Remove from the oven and spoon some of the glaze over thetop of each piece of salmon.
- Serve warm garnished with some fresh chives or cilantro.
Video
Notes
- Bake 10 minutes per inch of thickness.
- I prefer to remove the skin before baking, you can do so afterwards if you prefer.
- Wild Caught Salmon. The quality of your salmon truly matters. I suggest wild-caught, organic salmon for the best results.
- Maple Syrup. I don’t suggest making substitutions here, although honey does work.
- Soy Sauce. Use a gluten-free option if necessary, also coconut aminos is a good soy-free option.
- Dijon Mustard. choose your favorite mustard variety.
- Minced Garlic. Freshly minced or jarred garlic both work well. You can also substitute 1 teaspoon garlic powder for the 1 tablespoon minced garlic.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I currently have Barramundi in the freezer…would this maple glaze work with it? I love salmon and will try it with that, but need to use up the Barramundi first.
Thank you for the tips about substituting garlic powder for fresh garlic, as I don’t always have fresh on-hand, and also the coconut aminos, as I only have 1 other recipe that uses them!
Thanks for your help.
Hello! I am not familiar with Barramundi, so I don’t feel like I can advise. If it is a fish that is similar to salmon, it should work well.
thanks for this simple and delish dish! may I suggest that if using the wild caught/steelhead salmon that you pull it when internal reaches 115 degrees. for the farm raised ones–120 degrees. it will continue to cook just a bit as it rests.
also–trim off sides that are very thing so you can pull those at the appropriate temps….better to have a puzzle-piece salmon to assemble than to have 1/3 of your fish too overcooked. ;-).
I treated myself to the temp gauge that has a few sensing elements so I can test various parts of the protein either on grill or oven.
Thank you for the great advice, Mary!!!
I make this recipe all the time. The salmon tastes fantastic and the recipe is easy. Can’t beat it!
Question… if you’re marinating in the baking dish and putting it then in the oven, are you marinating at room temperature? Or can you put a glass baking dish from the fridge into a 400 degree oven? Not sure that’s safe with temperature extremes?
You can marinate it at room temperature for about 15 minutes, more than that you need to refrigerate. If you are nervous you definitely can let the baking dish sit at room temperature for 15-20 minutes before baking after marinating in the cold!
I made this for Good Friday meal for the family. As per my son the best salmon I ever made. I marinated one piece ( about a kilo) for an hour and baked at 375. Reserved some of the marinade to baste about 25 min into cooking time. Garnished with green onion and lemon it was beautiful and delicious.
Thank you for the great recipe!
The best Maple Glazed Salmon we had. Now it is our favorite thank you.
Super easy and tasty recipe! I had extra marinade/sauce since I had a smaller salmon, and it was so good! Absolutely will make again.
Excellent salmon recipe. I added a bit more maple syrup (if you have dark amber robust maple syrup, it makes this recipe pop even more). I used leftover salmon in green salad, and used some of the baked sauce over greens. Heavenly!
Thank you. Dear man said this was a terrific way to serve salmon.