Baked Salmon with Maple Glaze (Print Version)

Succulent salmon baked with sweet maple glaze, ready in 30 minutes for any occasion.

# What You’ll Need:

01 - 4 salmon fillets (about 6 oz each), skin-on or skinless

02 - 3 tbsp pure maple syrup

03 - 2 tbsp Dijon mustard

04 - 1 tbsp soy sauce (use gluten-free if needed)

05 - 1 tbsp fresh lemon juice

06 - 1 garlic clove, finely minced

07 - 1/2 tsp salt

08 - 1/4 tsp freshly ground black pepper

09 - 1 tbsp chopped fresh parsley or chives

10 - Lemon wedges

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.

02 - In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, lemon juice, minced garlic, salt, and pepper until smooth.

03 - Place the salmon fillets on the prepared baking sheet, skin-side down if applicable.

04 - Brush the fillets generously with the maple glaze, reserving a small amount for later.

05 - Bake for 15–18 minutes, or until the salmon flakes easily with a fork and is just opaque in the center.

06 - Remove from the oven and brush with the remaining glaze.

07 - Garnish with chopped herbs and serve with lemon wedges.

01 -

The glaze caramelizes beautifully creating that gorgeous sticky finish you usually only find in restaurants
It comes together in under thirty minutes but looks like you spent all afternoon cooking
The maple mustard balance works with practically any side dish you have on hand

02 -

Overcooking salmon is the biggest mistake, it continues cooking after you pull it from the oven
The glaze can burn if left too long, watch closely during those last few minutes
Skin side down helps the fish cook evenly and makes it easier to remove the skin later

03 -

Let your salmon sit at room temperature for ten minutes before cooking for even results
The glaze thickens as it cools, so serve the fish while it is still warm and glossy