Baked Salmon with Maple Glaze (Printable)
Succulent salmon fillets, perfectly baked and glazed with a sweet and savory maple sauce. An elegant and flavorful main dish.
# What You Need:
→ Fish
01 - 4 salmon fillets (approximately 6 ounces each), skin-on or skinless
→ Maple Glaze
02 - 1/4 cup pure maple syrup
03 - 2 tablespoons Dijon mustard
04 - 1 tablespoon soy sauce (use gluten-free tamari or coconut aminos if desired)
05 - 1 tablespoon fresh lemon juice
06 - 1 garlic clove, minced
07 - 1/2 teaspoon freshly ground black pepper
08 - 1/4 teaspoon salt
→ Garnish (optional)
09 - 1 tablespoon chopped fresh parsley
10 - Lemon wedges, for serving
# How to Make It:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
02 - In a small mixing bowl, thoroughly whisk together the maple syrup, Dijon mustard, soy sauce, fresh lemon juice, minced garlic, black pepper, and salt until a smooth, uniform glaze is achieved.
03 - Carefully place the salmon fillets onto the prepared baking sheet. If using skin-on fillets, ensure they are placed skin-side down.
04 - Generously brush each salmon fillet with the prepared maple glaze. Reserve approximately 2 tablespoons of the glaze for later application.
05 - Transfer the baking sheet to the preheated oven and bake the salmon for 15 to 18 minutes, or until the fish is opaque throughout and flakes effortlessly with a fork.
06 - Remove the baked salmon from the oven. Immediately brush the tops of the fillets with the remaining reserved glaze to enhance flavor and shine.
07 - Garnish the warm salmon fillets with fresh chopped parsley and serve immediately with lemon wedges on the side for a vibrant finish.
# Expert Suggestions:
01 -
- The glaze caramelizes beautifully for that sticky finger licking finish everyone fights over.
- It comes together in minutes but tastes like it took hours to perfect.
02 -
- Watch the fish closely at the end because the high sugar content in the maple syrup can burn quickly.
- Letting the salmon rest for just a couple of minutes after baking helps the juices redistribute.
03 -
- Pat the salmon fillets completely dry with a paper towel before applying the glaze for better adherence.
- Room temperature salmon cooks more evenly than cold straight from the fridge.