There is no fishy taste with this soy Maple Glazed Salmon recipe. Thanks to the wonderful combination of maple syrup, soy sauce, and garlic, it is guaranteed to convert even the pickiest fish eaters. You have to taste it to believe it!
If you are looking for a salmon recipe that doesn’t taste fishy and is easy to prepare, this is for you.
The secret is immersing the fish, for a short period, in a full-flavored marinade. You will be amazed at how this small investment of time and just a few simple ingredients can improve the overall taste of your salmon.
Maple syrup, soy sauce, and garlic come together to give this maple glazed salmon incredible flavor—especially when paired with these Garlic Roasted Brussels Sprouts.
If you’re like me and love that sweet and sour flavor, I’ve got a couple more easy dinner ideas for you. Try these oven-baked chicken thighs or this copycat Bar-B-Barn ribs recipe.
And let’s not forget the health benefits!
As a dietitian (retired), I love to share that one of the many health benefits of eating salmon (especially wild salmon) is that it is a great source of high-quality lean protein, which is unsaturated. In fact, the American Heart Association recommends that adults consume fish twice a week as part of a balanced diet.
Ready to get started with this perfect weeknight dinner recipe? Let’s dive into the prep and cook time!
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Prep and Cook Time
- Prep Time: 5-10 minutes
- Marinating Time: 30 minutes
- Cook Time: 15 minutes (including sauce simmering)
- Total Time: Approximately 50-55 minutes
Watch the video on the recipe card to see how easy this recipe is to make!
Ingredients
- Salmon. No surprise, right? If possible, purchase fresh salmon with the skin on.
- Maple syrup. Use the real stuff; it does make a difference!
- Sesame oil. Vegetable or olive oil are great alternatives.
- Fresh Garlic. Of course!
- Fresh Ginger. It provides just the right amount of zing.
- Green onions. Optional, just for garnish, because we eat with our eyes first.
Regarding kitchen accessories, you will need a whisk for the marinade; a baking dish to bake the salmon, a small saucepan is required to reduce the glaze.
Step-by-Step Instructions
For this recipe, you will need 4 salmon fillets, approximately 5 ounces (140 grams) each, preferably with the skin on. Rinse and pat them dry. Place them in a single layer in a shallow glass baking dish.
Whisk together ⅓ cup maple syrup, 3 tablespoons of soy sauce, 1-2 tablespoons of sesame oil, 4-5 minced cloves of garlic, 1 teaspoon of freshly grated ginger, and black pepper to taste in a small bowl. I do not add Kosher salt, as the soy sauce does a great job contributing that salty flavor to this recipe.
Add the marinade to the salmon fillets, flipping them to coat both sides. Start with the skin side facing up. Cover with plastic wrap and refrigerate for 30 minutes, turning the fillets once or twice.
Preheat the oven to 400°F (200°C).
After this time, transfer the salmon, without the marinade, to a parchment-lined baking dish and bake in a preheated oven for about 15 minutes or until the internal temperature reaches 145°F (63°C). The total time will depend on the thickness of the filets.
While the salmon is baking in the oven, transfer the marinade to a small saucepan; bring it to a boil and cook for a couple of minutes or until slightly thickened.
Brush this maple syrup glaze over the oven-baked salmon once you remove it from the oven.
Feel free to garnish with chopped green onions or sprinkle salmon with toasted sesame seeds.
Tips
These baking tips and a great marinade will contribute to a delicious recipe. As a bonus, you won’t believe how easy it is to make!
- Ensure your fish is as fresh as possible; frozen is also a good option.
- Always rinse your salmon and properly pat it dry to remove all the moisture.
- Always bake with the salmon skin on whenever possible, as this will decrease the risk of overcooking the salmon.
- Preheat your oven before baking the salmon.
What to Serve with Maple Glazed Salmon
Whether you’re in the mood for something hearty or light, these side dishes are sure to complement the great flavors of this recipe.
FAQ
Marinating salmon for long periods is not recommended, as you risk getting a mushy texture once baked. For this recipe, do not marinate for longer than 2 hours. That said, you can prepare the marinade and refrigerate it for up to one day until you are ready to combine it with the salmon.
You can tell if the salmon is cooked all the way through by inserting a fork into the thickest part of the fish – if it flakes easily, it’s done.
The white stuff on salmon is a common occurrence that can happen when cooking any salmon, including this recipe. This white substance is actually a protein called albumin that is released during the cooking process. While it’s not harmful to eat, it can affect the appearance and texture of your salmon.
To prevent this, make sure to remove as much excess moisture as possible from the salmon fillets before cooking. You can do this by patting them dry with paper towels. Also, avoid overcooking the salmon, as this causes the release of more albumin. Aim for an internal temperature of around 145°F (63°C) or until the flesh flakes easily with a fork.
There are so many delicious ways to use up leftover cooked maple salmon. Flake and use it as a topping for an arugula salad, whip up some salmon croquettes, or add it to a hearty fish chowder. You could even turn your leftovers into a main dish by adding them to this vegetable spaghetti recipe or making fish tacos!
Easy Seafood Recipes
Recipe Origins
Growing up Italian meant there was no meat on Fridays. As a result, my mom would alternate between this wonderful recipe for baked cod fish and this Italian cod fish recipe with tomatoes.
Fast forward to today, where I still like to have fish at least twice a week (not necessarily on Fridays). As a result, I am always trying and adapting new fish recipes.
I’ve previously mentioned in other articles that I love the Food Section of my local paper, The Montreal Gazette.
Every Wednesday, there is a “6 o’clock solution” feature. Here you will find inspiration for meals that can be prepared in thirty minutes or less.
Over a decade ago, this “Maple Salmon” recipe was referenced from a book called “The Maple Syrup Book.”
As usual, I adapted this maple salmon recipe to suit my personal preferences. The original recipe did not include marinating the salmon, as this step alone takes 30 minutes and would defeat the purpose of a 30-minute meal.
Along with this additional step of marinating the salmon, I doubled the amount of garlic and included grated ginger (as suggested by my ginger-loving daughter) in the recipe. I also replaced the olive oil with sesame oil.
It is sure to become a hit with your family and friends!
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this glazed salmon recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Maple Glazed Salmon Recipe: No fishy taste!
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Ingredients
- 4 salmon fillets approx 5 ounces each, rinsed and patted dry
- ⅓ cup maple syrup pure
- 3 tablespoons soy sauce
- 1-2 tablespoons sesame oil
- 4-5 cloves garlic pressed or slivered
- 1 teaspoon ginger fresh, grated
- black pepper to taste
- green onions for garnish optional
Instructions
- Rinse and pat dry the salmon fillets. Place them in a shallow glass baking dish.
- In a small bowl, whisk together maple syrup, soy sauce, oil, garlic, ginger and pepper.
- Add to the salmon and turn to coat. Marinate with the salmon skin side facing up.
- Cover the dish with plastic wrap and place it in the refrigerator for 30 minutes, turning it once or twice.
- Preheat the oven to 400°F (200°C).
- Transfer the salmon to a parchment-lined baking dish. Reserve the marinade.
- Bake in the oven for about 15 minutes or until the fish turns opaque.
- While the salmon is baking, place the marinade in a small saucepan.
- Bring to a rapid boil and whisk for 1 minute.
- Reduce heat to medium-high and simmer for about 1-2 minutes until slightly thickened. Don't forget to whisk.
- Plate the salmon and brush thickened glaze over the top.
- Garnish with sliced green onions.
- The article includes step-by-step photos. You can also watch the video on the recipe card to see how easy this recipe is to make!
Video
Notes
- The baking time will vary based on the thickness of the fish.
Nutrition
This post was originally published on Apr 27, 2018, and republished on March 8, 2023 with updated content, photos and a video. Thanks for watching and sharing!
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Mark
Planning to make this tonight using a grill. I don’t see any comments on grilling vs baking, but it should be okay right? Or will the glaze char?
Maria
Thanks for your interest Mark. I have never tried it on the grill. There may be some charring but I think that will just add another layer of flavor. Would love to hear about your results. Thanks for stopping by.
A
Do you remove the skin?
Maria
Thanks for your interest. No, I do not remove the skin. Enjoy!
J Moretti
Before I tried this recipe I always said “i don’t like salmon”. This recipe changed that and is really good! My husband and friend both loved it.
Maria
Thanks so much for sharing J! So thrilled to read you all enjoyed the recipe!
Terry
Always glad to have another recipe for salmon. This was easy and delicious. Cut the marinade ingredients in half since I was only making two portions and it was more than enough. Served it with steamed broccoli and short grain brown rice dotted with diced onion, carrot, red bell pepper, and celery. Can’t have enough veggies. Garnished the fish and rice with chopped cilantro as well as the sliced scallions.
Maria
Amazing Terry! Thanks so much for sharing!
Tina EV
Soaked filets in milk for 20-30 minutes first and then air fried (2 7-8/ounce filets) at 370 degrees for 10 minutes. Came out perfect with no fishy flavor!
Thank you!
Maria
Thanks so much for sharing Tina!