Maple Glazed Salmon

Why You’ll Love This Recipe

I love this recipe because it delivers maximum flavor with minimal effort. The maple glaze comes together with just a few pantry staples, and it transforms simple salmon into something truly special. The crispy seared skin and caramelized glaze make each bite tender, juicy, and irresistible. It’s naturally gluten-free (just use tamari or coconut aminos), rich in omega-3s, and perfect for both busy nights and weekend dinners alike.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound salmon

• salt and pepper, to taste

Maple Glaze

• ¼ cup pure maple syrup

• 2 tablespoon soy sauce

• 2 cloves garlic, minced

• ½ teaspoon sesame oil

• 2 teaspoon cornstarch

Directions

1. I start by patting the salmon dry with paper towels. This helps it sear better. I season it generously with salt and pepper on both sides.

2. If the salmon has skin, I make a few slits in it to help it crisp up evenly in the pan.

3. I mix together the maple syrup, soy sauce, garlic, sesame oil, and cornstarch in a small bowl to make the glaze, then set it aside.

4. In a skillet over medium-high heat, I add a little oil and place the salmon skin-side down. I let it cook undisturbed for a few minutes to get that crispy skin, then flip it and cook the other side until the internal temperature reaches 145°F.

5. Once the salmon is cooked through, I lower the heat to medium and pour in the glaze. It will foam at first—this is normal. I let it simmer until the foam subsides and the glaze thickens, stirring occasionally to cook the garlic.

6. Once the glaze is glossy and coats the salmon, I remove the pan from the heat.

7. I let the salmon cool slightly before serving to allow the glaze to set.

Servings and timing

This recipe makes 2 servings.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

• I sometimes add a squeeze of lime or lemon to the glaze for a little brightness.

• For extra heat, I stir in a pinch of red pepper flakes or a splash of sriracha.

• I’ve swapped the soy sauce for tamari or coconut aminos to keep it gluten-free.

• For a smokier finish, I use smoked paprika in the glaze or finish the salmon under the broiler.

• I’ve also tried this glaze on steelhead trout, and it works just as well.

storage/reheating

Fridge:
I store any leftover salmon in an airtight container in the fridge for up to 3 days.

Freezer:
I don’t usually freeze this dish, as the glaze can separate, but it can be frozen if needed. Wrap tightly and store for up to 2 months.

Reheating:
I reheat gently in a skillet over low heat with a splash of water to loosen the glaze, or I microwave it for 30–60 seconds.

FAQs

How do I know when salmon is fully cooked?

I check that the internal temperature reaches 145°F and the flesh flakes easily with a fork. The color should be opaque and slightly pink in the center.

Can I bake this instead of pan-frying?

Yes, I’ve baked it at 400°F for about 12–15 minutes, then poured the glaze over it and returned it to the oven for 3–5 more minutes.

What can I serve with maple glazed salmon?

I like to pair it with steamed rice, roasted vegetables, cauliflower mash, or a light green salad for balance.

Can I use frozen salmon?

Absolutely. I make sure to thaw it fully and pat it dry before cooking to avoid excess moisture.

How thick should the glaze be?

Once the foam disappears and the glaze coats the back of a spoon, it’s ready. I avoid overcooking it so it doesn’t turn sticky or burn.

Conclusion

This Maple Glazed Salmon is everything I want in a quick and satisfying meal. It’s tender, flaky, and packed with flavor from the rich maple glaze. Whether I’m cooking for one or making a date-night dinner, it’s a reliable recipe that never disappoints. With simple ingredients and a foolproof method, it’s become one of my go-to ways to enjoy salmon any night of the week.