This maple glazed salmon is one of the easiest and most flavorful ways I prepare salmon for a quick, healthy dinner. The glaze is made from real maple syrup, Dijon mustard, soy sauce, and fresh garlic—no marinade or long prep time required. It bakes up beautifully with a rich, sweet-savory crust that pairs perfectly with veggies or grains.

Why You’ll Love This Recipe

I absolutely love this salmon recipe for its simplicity and big flavor payoff. The glaze caramelizes in the oven and clings to the fish, giving each bite a deep, complex taste with just a few pantry staples. Since there’s no marinating, I can whip this up last-minute, and it still feels like something special. It’s also super versatile—I can serve it over rice, mashed potatoes, or even a fresh summer salad. Plus, it’s a crowd-pleaser, even for people who aren’t usually fans of salmon.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 salmon fillets (1 pound total)

• 1/4 cup maple syrup

• 3 tablespoons soy sauce

• 1 tablespoon Dijon mustard

• 2 garlic cloves, minced

Directions

1. I start by preheating the oven to 375˚F and lining a baking sheet with parchment paper.

2. Then, I whisk together the maple syrup, soy sauce, Dijon mustard, and garlic in a small bowl until the mixture is smooth.

3. I place the salmon fillets on the prepared baking sheet and spoon about one-third of the glaze over the top.

4. The salmon goes into the oven for 15 to 20 minutes. After about 10 minutes, I spoon more glaze over the fish.

5. Once baked, I finish it with the remaining glaze just before serving. I always make sure the salmon flakes easily with a fork or reaches 145˚F internally.

Servings And Timing

This recipe makes 4 servings and takes just 20 minutes total—5 minutes of prep and 15 minutes of cook time. It’s perfect for a quick weeknight dinner that doesn’t sacrifice flavor.

Variations

• I sometimes add a pinch of red pepper flakes for a sweet-spicy twist.

• A splash of rice vinegar or fresh lime juice brightens up the glaze.

• For an herbaceous touch, I mix in chopped fresh rosemary or thyme.

• Swapping out soy sauce for tamari or coconut aminos makes it gluten-free.

• If I’m cooking for more people, I double the glaze and use a whole salmon filet.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I place the salmon in a 300˚F oven for about 10 minutes, covered loosely with foil to prevent drying out. It also reheats well in the microwave at 50% power in 30-second increments. Sometimes, I flake the cold leftovers over a salad or use them in salmon bowls.

FAQs

1. How Do I Know If My Salmon Is Done Cooking?

I check that the salmon flakes easily with a fork and is opaque in the center. If I want to be sure, I use a meat thermometer and look for an internal temp of 145˚F.

2. Can I Use Frozen Salmon For This Recipe?

Yes, I just make sure to thaw it fully and pat it dry before glazing and baking.

3. What Should I Serve With Maple Glazed Salmon?

I love pairing it with roasted broccoli, coconut rice, mashed potatoes, or a cucumber-tomato salad. It also works well over greens or with sautéed green beans.

4. Can I Cook This Salmon On The Stovetop Or Grill?

Definitely. I’ve pan-seared it in a non-stick skillet or grilled it on foil. I just keep a close eye on it to avoid overcooking and reapply the glaze halfway through.

5. How Can I Make The Glaze Thicker?

If I want the glaze thicker, I simmer it in a saucepan over low heat for a few minutes before applying. This reduces the liquid and intensifies the flavor.

Conclusion

This maple glazed salmon is one of my go-to recipes when I want something fast, healthy, and flavorful. The balance of sweetness from the maple syrup and the tanginess from Dijon mustard keeps it exciting, while the simplicity makes it a weeknight hero. Whether I bake it, pan-sear it, or grill it, I always come back to this dish—it’s that good.