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A delicious plate of Maple Glazed Salmon

Maple Glazed Salmon

A delicious and easy recipe for perfectly glazed salmon with a sweet and tangy maple syrup marinade.
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Prep Time 15 minutes
Cook Time 12 minutes
Marinating Time 30 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 381
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 2 lbs salmon filet 3-4 pieces, fresh
Marinade
  • 60 ml maple syrup real
  • 45 ml lemon juice fresh squeezed, about ½ lemon
  • 1 tbsp dill chopped fresh
  • 0.5 tbsp dijon mustard
  • 0.5 tbsp grainy dijon mustard
  • 0.25 tsp ground black pepper plus more for seasoning
  • 0.125 tsp kosher salt plus more for seasoning

Equipment

  • Baking Sheet

Method
 

  1. Make the marinade. Combine the maple syrup, lemon juice, dill, dijon mustard, grainy dijon mustard, black pepper, and salt in a medium bowl. Whisk well.
  2. Measure 3 tbsp of this glaze and set aside for basting the salmon.
  3. Pour the remaining marinade into a shallow dish.
  4. Gently place the salmon, flesh-side down into the marinade, while making sure not to get marinade on the salmon skin. Let this rest on the counter for 30 minutes.
  5. Preheat the oven to 400ºF.
  6. Remove the salmon from the marinade and place it on an oiled or parchment-lined baking sheet, with the flesh side up.
  7. Discard the marinade.
  8. Bake in the preheated oven for about 10 minutes. Remove from the oven and drizzle with the remaining 3 tbsp of glaze.
  9. Turn the oven to broil and return to the oven for about 2 minutes or until it reaches the desired doneness.
  10. Remove from the oven, transfer them to a plate, cover loosely with foil, and let it rest for 10 – 15 minutes.
  11. Season with salt and pepper. Serve with slices of lemon.

Notes

For this recipe, we opted for the luscious and flavorful Atlantic salmon. While you can certainly use any type of salmon that you fancy, we highly recommend Atlantic salmon as its natural fats contribute to a succulent and moist final dish.