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Sweet, pure maple syrup mixed with umami-rich soy sauce glazed over delicious, fatty, flaky Atlantic salmon baked to perfect tenderness. The addition of garlic and lemon provides a zesty counterbalance in flavour. It is an easy, healthy, and quick dish to make any day of the week with your favourite sides!
If I had to choose one type of seafood to enjoy, it would definitely be salmon—specifically, Atlantic salmon! Even though it can be a little pricey, I buy my salmon from Costco because it gives me the best bang for my buck compared to a local grocery store.
Why You’ll Love This Recipe
The Perfect Balance: The sweetness of the maple syrup is beautifully grounded by the salty soy sauce and brightened by fresh lemon.
Restaurant Quality at Home: Buying a large side of salmon and portioning it yourself makes this an affordable luxury.
Double-Duty Sauce: The marinade acts as both a flavour infuser for the raw fish and reduces down into a thick, sticky glaze to pour over the final dish.
Ingredients You Will Need
Using pure ingredients is the secret to getting that perfect, sticky caramelization.
The Salmon:
Atlantic Salmon: 3 pounds of fresh fillet. (Rinsed, patted dry, and cut into 6 equal portions).
Kosher or Sea Salt: 1 teaspoon to lightly season the fish directly.
The Maple-Soy Marinade & Glaze:
Pure Maple Syrup: ½ cup. (See the FAQ below on why you cannot use pancake syrup!)
Soy Sauce: ¼ cup (full sodium).
Garlic: 2 Tablespoons (about 4 cloves), minced or pressed.
Fresh Lemon Juice: 1½ Tablespoons (the juice from about ½ of a lemon).
Chili Flakes (Optional): ½ teaspoon of dried flakes or ½ minced fresh chili for a subtle kick.
How to Make Maple-Soy Glazed Salmon (Step-by-Step)
Phase 1: Prep and Marinate
Prep the Fish: Run your hand over the salmon fillets and gently remove any small bones left behind with a fishbone tweezer. Give the salmon a quick rinse with cold water and pat dry with paper towels.
Mix the Marinade: In a medium bowl, whisk together the maple syrup, soy sauce, minced garlic, lemon juice, and chili flakes (if using). Taste and adjust to your liking.
Season and Soak: Season the salmon directly with 1 teaspoon of salt. Pour the marinade over the salmon fillets and gently combine everything with your hands.
Chill: Cover the dish with plastic wrap and refrigerate for 1 hour.
Phase 2: Room Temperature and Bake
Take the Chill Off: Remove the marinated salmon from the refrigerator 30 minutes before cooking. Allowing it to reach room temperature ensures it bakes evenly.
Preheat: Preheat your oven to 400°F (204°C) and ensure the rack is on the middle shelf.
Bake: Line a baking tray with aluminum foil and spray it with cooking oil. Place the salmon fillets 2 inches apart on the tray. Bake for 15 to 20 minutes or until fully cooked.
Phase 3: Rest and Glaze
Rest the Fish: Remove the tray from the oven. Cover the fish loosely with aluminum foil and allow it to rest for 10 minutes. The residual heat will finish cooking the fillets while allowing the juices to be reabsorbed.
Reduce the Glaze: While the salmon rests, pour the excess marinade left in the dish into a medium saucepan. Cook on medium-high heat for 10 to 15 minutes, stirring often, until it reduces to a thick sauce.
Serve: Glaze the rested salmon with the cooked sauce and sprinkle chopped green onions on top. Serve on a bed of rice or with your favourite vegetables!
💡Pro Tips for Perfect Salmon
Do Not Over-Marinate: Because lemon is an acidic ingredient, it will begin to break down the proteins in the fish. Marinate for a minimum of 30 minutes, but do not exceed 1½ to 2 hours, or the texture will become mushy.
Check for Doneness: Use the flat side of a fork to press gently on the top of the salmon; if it lightly flakes apart, it is done.
Use a Meat Thermometer: The ideal temperature for cooked salmon is between 110°F and 140°F (43°C – 60°C). Anything above 140°F will result in dry, overcooked fish.
Make it a Meal
This sweet and savory salmon pairs perfectly with these fresh, Asian-inspired side dishes:
No! Pancake syrup consists of artificial maple extract and corn syrup. Pure maple syrup is 100% maple tree sap boiled down to a thicker liquid with no fillers. You must use pure maple syrup for this recipe to glaze properly.
Can I use frozen salmon fillets?
Of course! Just be sure to thaw the salmon safely in the refrigerator for a few hours or overnight before you get started.
Flaky, tender Atlantic salmon baked in a sweet and savoury glaze. This Maple-Soy Glazed Salmon is an easy, healthy, and quick dinner ready in under an hour!
Servings 6Fillets
Course Main Course
Cuisine American, Asian, Canadian
Ingredients
3poundsAtlantic Salmon Filletrinse & pat dry, cut into 6 fillets
Prep Salmon: Check the salmon for bones using tweezers. Rinse with cold water, pat completely dry with paper towels, and cut into 6 equal fillets. Place into a shallow dish and season with 1 teaspoon of salt.
Make Marinade: In a bowl, mix the pure maple syrup, soy sauce, minced garlic, lemon juice, and chili flakes (if using). Taste and adjust seasoning as desired.
Marinate: Pour the marinade over the salmon, tossing gently with your hands to coat. Cover with plastic wrap and refrigerate for 1 hour.
Room Temperature: Remove the salmon from the fridge 30 minutes prior to baking so it cooks evenly. Preheat your oven to 400°F (204°C).
Bake: Line a baking sheet with foil and grease with cooking spray. Place the fillets 2 inches apart. Bake for 15 to 20 minutes (internal temp should be between 110°F–140°F).
Rest: Remove from the oven, cover loosely with foil, and let the salmon rest for 10 minutes to reabsorb its juices.
Reduce Glaze: Pour the leftover marinade from the shallow dish into a saucepan. Boil over medium-high heat for 10 to 15 minutes, stirring often, until it reduces to a thick glaze.
Serve: Spoon the thickened glaze over the rested salmon, garnish with green onions, and serve!
Do Not Over-Marinate: Because lemon is an acidic ingredient, it will begin to break down the proteins in the fish. Marinate for a minimum of 30 minutes, but do not exceed 1½ to 2 hours, or the texture will become mushy.
Is pancake syrup the same as maple syrup?No! Pancake syrup consists of artificial maple extract and corn syrup. Pure maple syrup is 100% maple tree sap boiled down to a thicker liquid with no fillers. You must use pure maple syrup for this recipe to glaze properly.Can I use frozen salmon fillets?Of course! Just be sure to thaw the salmon safely in the refrigerator for a few hours or overnight before you get started.
Is pancake syrup the same as maple syrup?
No! Pancake syrup consists of artificial maple extract and corn syrup. Pure maple syrup is 100% maple tree sap boiled down to a thicker liquid with no fillers. You must use pure maple syrup for this recipe to glaze properly.
Can I use frozen salmon fillets?
Of course! Just be sure to thaw the salmon safely in the refrigerator for a few hours or overnight before you get started.
