Baked Salmon with Maple Glaze (Printable)

Tender salmon fillets baked and glazed with a sweet and savory maple sauce for a flavorful meal.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (6 oz each), skin-on or skinless

→ Glaze

02 - 1/4 cup pure maple syrup
03 - 2 tablespoons low-sodium soy sauce or tamari
04 - 1 tablespoon Dijon mustard
05 - 1 tablespoon fresh lemon juice
06 - 2 garlic cloves, minced
07 - 1/2 teaspoon freshly ground black pepper

→ Garnish (optional)

08 - 1 tablespoon chopped fresh parsley or chives
09 - Lemon wedges, for serving

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or grease it lightly.
02 - Whisk together maple syrup, soy sauce or tamari, Dijon mustard, lemon juice, minced garlic, and black pepper in a small bowl.
03 - Place salmon fillets on the prepared baking sheet, skin side down if applicable.
04 - Brush the glaze generously over each fillet, reserving some for basting during baking.
05 - Bake for 12 to 15 minutes until salmon is opaque and flakes easily. Halfway through baking, brush fillets with reserved glaze.
06 - Remove from oven and let rest for 2 minutes. Garnish with parsley or chives and serve with lemon wedges.

# Tips from dashanddishes:

01 -
  • The glaze creates this burnished, sticky coating that tastes like you spent hours in the kitchen, but it takes barely any time.
  • Salmon stays tender and flakes perfectly when you nail the baking time, and this recipe makes it almost impossible to overcook.
  • It works for weeknight dinners or impressing guests, and everyone assumes you know what you're doing.
  • The maple syrup balances the salty soy and tangy lemon so you get this perfect sweet-savory thing happening.
02 -
  • The salmon keeps cooking after it comes out of the oven, so pull it when it looks just barely done and you'll end up with something tender instead of dry.
  • Brushing the glaze halfway through is the secret that makes it sticky and caramelized instead of just wet.
03 -
  • Pat your salmon dry before glazing so the glaze sticks instead of sliding off.
  • If your salmon fillets are thicker than an inch, give them a few extra minutes and check for doneness with a fork.

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