Fresh from the Kitchen: Recipes & Food Inspiration

Key takeaways

Whisk a sweet, garlicky maple glaze; pat salmon dry, season, press spices in, and spoon glaze over fillets.
Use greased or nonstick foil; tightly enclose salmon so glaze collects and fillets steam without sticking.
Bake until almost cooked, then uncover and broil briefly until tops are golden and glaze starts bubbling.
Start checking at 12 minutes; aim for flaky but slightly translucent center, about 125-130°F for perfect doneness.
Check the bottle says 100% pure maple syrup; maple should be the only ingredient for best flavor.

I can’t even lie. I make my maple glazed salmon recipe at least once a week. It comes together in minutes, but that flavor is poppin’ like it came from a restaurant. It’s got a little sweet, a little heat, and the salmon stays super moist. Serve this maple glazed salmon with buttered rice and garlic green beans and get your whole life boos!

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A close up of Maple Salmon being eaten with a fork for dinner

How to Make Maple Glazed Salmon

These step-by-step photos show how to make salmon with maple syrup, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Maple Glazed Salmon Recipe

1. Make the maple syrup glaze for the salmon

Maple glaze being spooned over salmon fillets before roasting for dinner

Whisk the glaze ingredients together and set aside. Pat the salmon dry, then season both sides with salt and pepper. Mix the remaining spices, sprinkle them over the salmon, and gently press them in. Place the fillets on greased foil and spoon the glaze over the top.

2. Enclose the asalmon tightly in foil

Maple glazed salmon prepped to bake for dinner

Fold the sides of the foil up to completely enclose the salmon. If you need more foil, just layer over the top and close.

3. Bake and broil your glazed salmon

Maple Glazed Salmon removed from oven after baking and broiling on foil

Bake the salmon until it’s almost cooked through. Open the foil, switch the oven to low broil, and broil until the tops are golden and the glaze starts bubbling.

PRO TIP: Start checking your salmon at 12 minutes, then check it every minute after that. Salmon changes from translucent to opaque pink as it cooks. I like mine when it flakes easily but is still just a lil translucent in the center, around 125-130°F.

Full Maple Glazed Salmon Recipe

Maple Glazed Salmon Recipe

This maple glazed salmon is baked in foil until moist and flaky, then broiled with a sweet, garlicky maple glaze and a lil Creole heat.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Cook ModePrevent your screen from going dark

For the Seasoning

Pat each side of salmon with a paper towel to remove extra moisture, then season both sides with salt and pepper to taste.
Whisk together the remaining spices and set aside.
Add salmon to the direct center of a large piece of greased or nonstick foil with enough on the sides to fold over when baking. Sprinkle seasoning on top of salmon and make sure to pat it in.
Spoon the maple glaze over the top of the salmon. Fold the sides of the foil up to completely enclose the salmon. If you need more foil, just layer over the top and close.
Bake for about 14-15 minutes or until salmon is almost done cooking. Remove salmon from the oven.
Change your setting to broil, uncover the foil, and place salmon under the broiler for about 2 minutes or until golden, then remove from oven.

How to Store

Fridge: Let the salmon cool, then store it with the glaze in an airtight container in the refrigerator for 3-4 days.
Freezer: Wrap the fillets individually and place them in a freezer-safe container. Freeze for up to 3 months and thaw overnight in the fridge.
Reheating: Place the salmon on foil, spoon a little glaze over the top, and loosely cover it. Reheat at 350°F for about 10 minutes, just until warmed through. Skip the microwave if you can boos. It will dry the fish and have your whole kitchen smelling like salmon.
Tip: Flake leftover salmon into my salmon cakes for another easy meal! Just go light on any extra seasoning because this maple syrup salmon already has plenty of flava.

Recipe Tips

Cut evenly sized fillets. If you have a whole side of salmon, place it skin-side down and cut straight across into four equal portions. Each fillet should weigh about 8 ounces and be roughly 1 to 1 1/2 inches thick. A thinner tail piece will cook faster, so check that one first.
Check the maple syrup label. The bottle should say “100% pure maple syrup”, and maple syrup should be the only ingredient listed.
Use non-stick or greased foil. Salmon has a nasty habit of sticking to any surface that it’s being cooked on. The crispy underside of the fillet is the best part of this dish, so let’s not lose it!
Spoon the glaze back over the salmon. Some of the maple glaze will naturally collect in the foil. Baste the fillets with it before broiling and again before serving.

Maple syrup glazed salmon filet served next to steamed broccoli for weeknight dinner

Serving Ideas

Recipe Help

Can I make this maple salmon recipe with frozen salmon?

Sure thing boo. Thaw the salmon in the fridge, drain away any liquid, and pat the fillets very dry. Frozen salmon releases more moisture, so don’t skip that drying step.

Should I leave the skin on the salmon?

You can use skin-on or skinless fillets. I like leaving the skin on because it helps hold the salmon together and gives the bottom some protection from the heat. You can remove it after cooking.

Why is my salmon dry?

It stayed in the oven too long or the fillets were too thin. Start checking at 12 minutes and keep an eye on any thinner pieces. Once the flesh begins to flake easily, get those babies ready for the broiler.

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