There is no fishy taste with this soy Maple Glazed Salmon recipe. Thanks to the wonderful combination of maple syrup, soy, 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 easier dinner recipes with a sweet and sour flavor, try these oven baked chicken thighs or these ribs with sauce.
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.
Thanks to the wonderful flavor combinations of maple syrup, soy, and garlic, this maple glazed salmon tastes amazing and is healthy for you.
How often have you heard the statement that eating fish is good for you? Salmon, especially, has that healthy reputation. But what makes this type of fish so healthy?
Why is eating salmon healthy?
The American Heart Association recommends that adults consume fish twice a week as part of a healthy heart lifestyle.
As a dietitian, 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.
Wild salmon also provides a good source of long-chain omega-3 fatty acids, which can contribute to healthy hearts, reduce inflammation, and lower blood pressure.
To enjoy all of these wonderful health benefits, consider using this marinade to enhance the flavor and quality of your salmon dish.
Come and take a look.
- Salmon. No surprise, right? If possible, purchase with the skin on.
- Maple syrup. Use the real stuff; it does make a difference!
- Sesame oil. Vegetable oil is a great alternative.
- Garlic. Of course!
- 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.
For this recipe, you will need 4 salmon fillets, approximately 5 ounces 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 and flip them around to coat both sides. Marinate with the skin side facing up. Cover with plastic film and place in the refrigerator for 30 minutes, turning them over 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 glaze over the oven-baked salmon once you remove it from the oven.
Feel free to garnish with chopped green onions or even toasted sesame seeds.
These baking tips and a great marinade will contribute to a great-tasting salmon. 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 skin on whenever possible, as this will decrease the risk of overcooking the salmon.
- Preheat your oven before baking the salmon.
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.
What to make with leftover salmon
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!
What to serve with salmon
Some great side dishes that go well with maple salmon include roast beets, caramelized cabbage, and plain noodles.
Oven Roasted Brussels Sprouts
Try pairing this maple soy salmon with roasted Brussels sprouts infused with garlic for a warm and savory option.
GET THE RECIPE
If you prefer a cold and refreshing salad, consider serving it alongside a simple carrot salad, a tangy red cabbage slaw, or a big Italian salad loaded with fresh greens.
Whether you’re in the mood for something hearty or light, these side dishes are sure to complement the rich and flavorful taste of the salmon.
Healthy seafood recipes
Discover a wide range of healthy seafood recipes that are both delicious and nutritious!
Lemon Garlic Shrimp: A simple and delicious recipe perfect for any occasion.
Pan-Seared Scallops: Seared to perfection, these scallops have a golden crust and a sweet, tender center.
Healthy Tuna Patties: Crispy on the outside and tender on the inside, your whole family will love these.
Coquilles St Jacques: Perfect for date night or any special occasion.
Seafood Pizza: A seafood lover’s dream pizza!
Smoked Salmon Pinwheels: The perfect appetizer.
Seafood Salad: This family recipe is a must to celebrate an Italian Christmas Eve.
Fish Chowder: This hearty soup is perfect for chilly nights!
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,
★★★★★ 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!
Maple Glazed Salmon Recipe: No fishy taste!
- 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
- 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 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 baking time will vary based on the thickness of the fish.
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!
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.
Amazing Terry! Thanks so much for sharing!
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!
Thanks so much for sharing Tina!