Sweet, pure maple syrup mixed with umami soy sauce glazed over delicious fatty, flaky Atlantic salmon baked to perfect tenderness. The addition of garlic and lemon provides a nutty spice and zest 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 enjoy one type of seafood, it is definitely salmon! Specifically, Atlantic salmon! Even though a little pricey and it’s farmed fish, I get my salmon from Costco because you get the most bang for your buck there than at a local grocery store. What better way to enjoy National Maple Syrup Day day than with this mouth-watering dish for dinner?
*Good To Know*
- How long can I marinate salmon?
Since lemon is an acidic ingredient in this recipe, I recommend a minimum of 30 minutes and a maximum of 1½ to 2 hours marinating time, depending on the size of your salmon fillets. Do not exceed this time since the lemon juice will break down the proteins in the fish, and the result will be pretty mushy. - Can I use frozen salmon fillets?
Of course! Just be sure to thaw salmon in the refrigerator a few hours or overnight before you get started. - Is pancake syrup the same as maple syrup?
Pancake syrup consists of artificial maple extract and corn syrup. Pure maple syrup is 100% maple tree sap boiled down to a thicker liquid, so there are no filler or additional ingredients. Therefore, just based on the list of ingredients, you will know that they are not the same.
Ingredients you will need:
- salmon fillets
- pure maple syrup (not pancake syrup)
- soy sauce
- garlic
- lemon
- salt
- *optional* – red chili flakes or fresh chili
How to prepare and marinate salmon
Fresh, store-bought salmon fillets usually come with bones and skin already removed. It is never a bad idea to double-check, though! Run your hand over the fillet 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. If it is a large fillet from half a salmon (like the ones from Costco), cut it into 6 smaller fillets and set it aside in a shallow dish.
Make the marinade
In a medium bowl, mix maple syrup, soy sauce, minced garlic, chili flakes (if using), and lemon juice. Taste the marinade and add salt to adjust the seasoning to your liking. Even though I used soy sauce with full sodium, I decided to add an extra teaspoon of kosher salt directly to the salmon to offset the sweetness from the maple syrup in the marinade.
Pour the marinade over the salmon fillets and gently combine everything with your hands. Cover the salmon with plastic wrap and refrigerate for 1 hour. Remove marinated salmon from the refrigerator 30 minutes before you get started. This will allow the salmon to reach room temperature for even cooking. If you bake it from cold, it will cook unevenly.
Tip
- Lemon juice is acidic. Do not marinate salmon for more than 2 hours since the juice breaks down the protein. A lengthy marinate time will therefore make your fish pretty mushy.
- Save the excess marinade for the glaze later.
- Prepare your sides, such as rice or vegetables, while the fish is marinating.
How to bake salmon fillets
Preheat your oven to 400°F (204°C) and ensure the rack is on the middle oven shelf. Line a baking tray with aluminum foil and spray it with cooking oil to coat it. Place salmon fillets 2 inches apart on the tray and bake for 15 to 20 minutes or until salmon is fully cooked. Pour excess marinade into a medium saucepan and cook it on medium-high heat for 10 to 15 minutes, stirring often, until it is reduced to a thick sauce. We will use this as the glaze later.
To check for doneness, use the flat side of a fork to press on top of the salmon gently. If it lightly flakes apart, then it is done. Another way to check is to use a food thermometer. It is a tool I often use for cooking, baking, roasting, etc. and is my favourite method. The ideal temperature your cooked salmon should be is between 110°F – 140°F (43°C – 60°C). If it is above 140°F, your salmon is overcooked and dry. Remove the tray from the oven, cover your fish fillets with aluminum foil and allow the salmon to rest for 10 minutes. The residual heat will finish cooking the fillets while it rests and let some of the juices be reabsorbed back into the meat (just like any other baked or roasted meat).
Glaze the salmon with the cooked sauce and sprinkle a little chopped green onion on top. Serve it on a bed of rice or with your favourite vegetables.
Maple-Soy Glazed Salmon with Garlic and Lemon
Ingredients
- 3 pounds Atlantic Salmon Fillet, rinse & pat dry, cut into 6 fillets
- ½ cup pure maple syrup
- ¼ cup soy sauce, full sodium
- 2 Tablespoons garlic (4 cloves), minced or pressed
- 1½ Tablespoons fresh lemon juice, juice from 1/2 lemon
- ½ teaspoon chili flakes *optional*, or 1/2 fresh chili, minced
- 1 teaspoon kosher or sea salt
INSTRUCTIONS
- Rinse & pat dry salmon fillet. Remove bones with a fishbone tweezer (if any are present). Cut into 6 fillets and place into a shallow baking dish.
- In a medium bowl, mix together maple syrup, soy sauce, minced garlic, chili flakes (if using), and lemon juice. Taste the marinade & adjust the seasoning to your liking.
- Pour marinade over salmon fillets and gently combine everything with your hands. Cover with plastic wrap and refrigerate for 1 hour. Remove from refrigerator and allow salmon to reach room temperature 30 minutes before you get started. Preheat oven to 400°F (204°C).
- Line a baking tray with aluminum foil and spray it with cooking oil to coat it. Place salmon fillets 2 inches apart on the tray and bake for 15 to 20 minutes or until salmon is fully cooked. To check for doneness, use the flat side of a fork to press on top of the salmon gently. If it lightly flakes apart, then it is done. Another way is to check the thickest part of the salmon with a food thermometer. The ideal temperature your cooked salmon should be is between 110°F – 140°F (43°C – 60°C). If it is above 140°F, your salmon is overcooked and dry. Remove the tray from the oven, cover your fish fillets with aluminum foil and allow the salmon to rest for 10 minutes.
- Pour excess marinade into a medium saucepan and cook it on medium-high heat for 10 to 15 minutes, stirring often, until it is reduced to a thick sauce.
- Glaze the salmon with the cooked sauce and sprinkle a little chopped green onion on top. Serve it on a bed of rice or with your favourite vegetables.
