Salmon coated in an irresistibly sweet, tangy maple glaze cooked to flaky perfection. This easy-to-make salmon dish makes an excellent weeknight or anytime recipe!
Salmon is always a go-to for a quick, healthy dinner in our home and this maple glazed salmon is one of our favorites. The sweet, slightly tangy maple glaze is so flavorful and compliments the salmon perfectly.
For more easy dinner recipes, check out our Easy Brown Sugar Glazed Chicken and Blackened Salmon Pasta with Tomato Cream Sauce recipes next!
Ingredients You Need To Make This Recipe
Measurements and detailed recipe instructions are in the recipe card at the bottom of this post.
Maple Glaze
- Maple syrup
- Brown sugar
- Apple cider vinegar
- Dijon mustard
- Minced garlic
- Paprika
Salmon
- Atlantic salmon. Wild-caught or farm-raised salmon works for this recipe, however, I do recommend using wild-caught salmon if available. This recipe calls for skin-on salmon but skinless salmon also works. Cut your salmon into four even-sized portions.
- Garlic powder, paprika, red pepper flakes, salt, and cracked black pepper. The salmon is seasoned with these spices before the glaze is added.
How To Make This Recipe
- Preheat your oven to 400°F. Line a baking sheet with foil and set it aside.
- In a small bowl, whisk together the maple syrup, brown sugar, apple cider vinegar, dijon mustard, garlic, and paprika until combined and set aside.
- Rinse the salmon and pat it dry with paper towels. Season the flesh side of each salmon piece with garlic powder, paprika, red pepper flakes, and salt, and cracked pepper. Rub the spices into the salmon flesh.
- Place the salmon on the baking sheet, skin side down, and pour the maple glaze over the salmon, making sure all the salmon gets coated in the glaze. Cook the salmon in the preheated oven for 10-14 minutes, depending on your preferred level of doneness.
- Turn on the oven broiler for the last 2 minutes to create a delicious crust on the exterior. Allow the salmon to cool for about 5 minutes and enjoy!
Variations and Substitutions
- Feel free to switch up the seasonings on the salmon to suit your tastes.
- You can also substitute honey for maple syrup if you like.
- Whole grain or yellow mustard can be substituted for dijon mustard.
- White vinegar, red wine vinegar, fresh lemon juice, or fresh lime juice can be substituted for apple cider vinegar.
- You can substitute some of the following types of fish if salmon is not available:
- Artic char
- Trout
- Bass
- Amberjack
- Or flaky white fish such as cod, grouper, tilapia, or haddock
- You can even make this recipe with chicken! Just be sure to adjust the cooking time as needed depending on your substitution.
What Salmon Works Best For This Recipe?
Although this recipe calls for Atlantic salmon, the following types of salmon can be used as well:
- Coho salmon
- Sockeye salmon
- King salmon
What Spices Pair Well With Salmon?
Salmon pairs well with a long list of spices and herbs. Some of my favorites are:
- Onion powder
- Cumin
- Chili powder
- Lemon pepper
- Brown sugar
- Mustard powder
- Thyme
- Oregano
- Dill
- Parsley
- Tarragon
- Basil
Can Salmon Skin Be Eaten?
Absolutely! Salmon skin is packed with nutrients and it is really tasty. Salmon skin is a good source of omega-3 fatty acids, vitamins B and D, and minerals like niacin and phosphorus.
Salmon skin tastes especially delicious when it's nice and crispy. For extra crispy skin, sear the skin side of the salmon in a heavy-bottomed skillet for 2-3 minutes before baking it in the oven.
What To Serve with Maple Glazed Salmon
I'm not exaggerating when I say that just about any side dish pairs beautifully with maple glazed salmon! Try some of the following for yourself:
- Creamy Garlic Mashed Potatoes
- Southern Candied Yams
- Southern Collard Greens
- Creamy Southern Cheese Grits
- Honey Lemon Butter Roasted Asparagus
- Soft Homemade Dinner Rolls
- Cajun Honey Roasted Carrots
Make Ahead and Storing Instructions
The salmon can be seasoned, glazed, and refrigerated a day in advance until ready to serve.
Doing so allows the flavors to really penetrate the flesh of the salmon. Cook the salmon as instructed when ready to serve.
Leftover maple glazed salmon can be stored in an airtight container in the refrigerator for up to three days.
Recommended Tools for This Recipe
More Quick Dinner Recipes You Will Love!
- Cajun Smothered Chicken
- Cajun Dirty Rice with Smoked Sausage
- Cajun Honey Butter Shrimp
- Hot Honey Butter Chicken Thighs
- Orange Honey Glazed Salmon
📖 Recipe
Maple Glazed Salmon
Equipment
Ingredients
Maple Glaze
- ½ cup pure maple syrup not maple flavored syrup
- ¼ cup brown sugar dark or light, packed
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 cloves garlic minced
- ½ teaspoon paprika sweet or smoked
Salmon
- 1 ½ pounds Atlantic salmon wild-caught or farm raised, skin on recommended
- ½ teaspoon garlic powder
- ½ teaspoon paprika sweet or smoked
- ¼ teaspoon red pepper flakes
- Salt and cracked black pepper
Instructions
- Preheat your oven to 400°F. Line a baking sheet with foil and set it aside.
- In a small bowl, whisk together the maple syrup, brown sugar, apple cider vinegar, dijon mustard, garlic, and paprika until combined and set aside.
- Rinse the salmon and pat it dry with paper towels. Season the flesh side of each salmon piece with garlic powder, paprika, red pepper flakes, and salt, and cracked pepper. Rub the spices into the salmon flesh.
- Place the salmon on the baking sheet, skin side down, and pour the maple glaze over the salmon, making sure all the salmon gets coated in the glaze. Cook the salmon in the preheated oven for 10-14 minutes, depending on your preferred level of doneness.
- Turn on the oven broiler for the last 2 minutes to create a delicious crust on the exterior. Allow the salmon to cool for about 5 minutes and enjoy!
Notes
- Skinless salmon also works for this recipe.
- Whole grain or yellow mustard can be substituted for dijon mustard.
- To test doneness, insert an instant-read thermometer into one of the salmon portions and remove it when the internal temperature reads 125°F or when the salmon easily flakes when pressed with a knife.
- Leftover maple glazed salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Rafael Behmoiras
In the ingredients you do not list Dijon mustard but in the instructions you say to use Dijon mustard. Which is it?
Ashley Boyd
My apologies! The recipe has been updated to include 2 teaspoons of Dijon mustard in the instructions.