Name: Mouthwatering Maple Glazed Baked Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 salmon fillets about 6 ounces each, skin on; 80 ml pure maple syrup; 30 ml low sodium soy sauce or tamari; 15 ml Dijon mustard; 2 garlic cloves minced; 10 ml apple cider vinegar; 15 ml olive oil; 2 ml smoked paprika; 3 ml fine sea salt; 2 ml freshly ground black pepper; 480 ml broccoli florets; 10 ml olive oil for broccoli; 1 ml salt for broccoli; 1 ml black pepper for broccoli; 3 cups cooked white rice or quinoa for serving

I make this mouthwatering maple glazed baked salmon on the nights when I want something that feels special but still fits into a busy week. The fillets bake up buttery and tender, with a glossy maple-soy glaze that caramelizes around the edges and drips down into the rice. Every bite hits that sweet-salty balance with just a little peppery kick.

What I love most is how effortless it is. While the salmon soaks up the marinade, I toss some broccoli on the pan so everything roasts together. In about 20–25 minutes, I have a full, cozy dinner that looks restaurant-worthy but tastes like home.

What Makes This Maple Glazed Baked Salmon So Good?

For me, the magic of this maple glazed baked salmon is all about contrast. The maple syrup adds rich sweetness, soy sauce brings savory depth, and a little Dijon and garlic cut through with warmth and brightness. The glaze thickens in the oven, clinging to the salmon in a shiny layer that’s impossible to resist.

Because the salmon is baked instead of pan-fried, it stays juicy and tender inside while the top gets beautifully caramelized. It’s one of those dinners that feels impressive enough for guests, but simple enough for a quick weeknight meal.

Ingredients for Mouthwatering Maple Glazed Baked Salmon

Before I start cooking, I like to set out everything I need so the recipe comes together smoothly. These simple ingredients work together to give the salmon big flavor without a lot of fuss.

Salmon fillets – I use skin-on fillets (about 5–6 ounces each). The skin helps protect the fish from drying out in the oven and keeps the flesh wonderfully moist.
Pure maple syrup – This is the star of the glaze. Real maple syrup gives a deep, natural sweetness that caramelizes beautifully; pancake syrup just can’t compete.
Soy sauce or tamari – A splash of salty, savory soy balances the sweetness and adds umami. If I want this to be gluten-free, I simply swap in tamari.
Dijon mustard – Dijon gives the glaze a gentle tang and a little sharpness, which keeps the maple flavor from feeling too sweet.
Garlic cloves – Freshly minced garlic brings warmth and aroma. It infuses the glaze and makes the whole kitchen smell irresistible.
Apple cider vinegar – Just a spoonful brightens everything up and helps thin the glaze so it coats the salmon evenly.
Olive oil – A drizzle in the marinade adds richness and helps the top of the salmon brown in the oven.
Smoked paprika – This gives a hint of smokiness and color, almost like the salmon spent time on the grill.
Salt and freshly ground black pepper – Essential for seasoning the salmon and enhancing every other flavor in the glaze.
Broccoli florets (optional but recommended) – I love roasting broccoli right on the same pan. It soaks up some of the extra glaze and turns golden and crisp around the edges.
Cooked rice or quinoa (for serving) – A bed of fluffy rice or nutty quinoa catches all that extra maple glaze and turns this into a complete, satisfying meal.

How To Make the Mouthwatering Maple Glazed Baked Salmon

I like to think of this recipe in three easy parts: whisk the glaze, marinate briefly, and bake everything on one pan. It’s straightforward, but a couple of little tricks keep the salmon tender and flavorful.

Step 1: Prep the Pan and Salmon

I start by lining a rimmed baking sheet with parchment paper or lightly greasing it to make cleanup easier. Then I pat the salmon fillets dry with paper towels and arrange them skin-side down on the pan, leaving a bit of space between each fillet.

Drying the salmon is important—it helps the glaze cling better and encourages those caramelized edges we love.

Step 2: Whisk the Maple Glaze

In a small bowl, I whisk together the maple syrup, soy sauce or tamari, Dijon mustard, minced garlic, apple cider vinegar, olive oil, smoked paprika, salt, and black pepper until the mixture looks glossy and smooth.

The glaze will seem a bit thin at this stage, but that’s exactly what I want. It soaks into the salmon as it bakes and thickens naturally in the heat of the oven.

Step 3: Marinate the Salmon

Using a spoon or a silicone brush, I coat each salmon fillet generously with the maple glaze, making sure to spoon a little extra over the thickest parts. I like to let the salmon rest for about 10–15 minutes at room temperature while I preheat the oven.

This short marinating time gives the flavors a chance to sink into the fish without making the texture mushy. Any glaze that pools around the fillets will turn into extra sauce on the pan.

Step 4: Add the Broccoli

While the salmon is marinating, I toss fresh broccoli florets with a bit of olive oil, salt, and pepper. Then I scatter them around the salmon on the same sheet pan.

The broccoli roasts in the maple-soy steam and picks up just enough of the glaze to taste special, but still stays crisp-tender with lovely browned edges.

Step 5: Bake to Juicy Perfection

I bake the salmon in a hot oven (about 400°F / 200°C) for 12–15 minutes, depending on the thickness of the fillets. The salmon is done when it flakes easily with a fork and the center is just barely opaque.

If I want an extra-caramelized top, I slide the pan under the broiler for 1–2 minutes at the end—watching closely so the glaze doesn’t burn.

Step 6: Rest, Garnish, and Serve

Once the salmon is out of the oven, I let it rest for 3–5 minutes. This quick pause helps the juices redistribute so every bite stays tender.

I spoon some of the pan juices over the salmon, then serve it over fluffy rice or quinoa with the roasted broccoli on the side. A sprinkle of extra black pepper or fresh herbs on top is always a nice finishing touch.

Serving and Storing Mouthwatering Maple Glazed Baked Salmon

When this salmon comes out of the oven, it’s at its very best—juicy, flaky, and perfectly glazed. I love serving it right away over rice, but it’s also lovely with mashed potatoes, roasted sweet potatoes, or a simple green salad.

If you have leftovers (lucky you!), let the salmon cool completely, then store it in an airtight container in the refrigerator for up to 3 days. I like to reheat it gently in a low oven or in a covered skillet over low heat so it doesn’t dry out.

Leftover salmon is also fantastic served cold—flaked over salad greens, tucked into a wrap, or layered on toast with avocado for an easy lunch.

What to Serve With Mouthwatering Maple Glazed Baked Salmon

Garlic Butter Steak Parmesan Rigatoni

If you’re cooking for a crowd with mixed tastes, pair this salmon with a cozy pasta like my garlic butter steak Parmesan rigatoni for the meat-lovers at the table.

California Spaghetti Salad

A bright, crunchy pasta salad (like my California spaghetti salad) adds color and freshness next to the rich, maple-glazed fish.

Roasted Rosemary Sweet Potatoes

Sweet potatoes roasted with rosemary echo the sweetness of the maple syrup and make an earthy, comforting side.

Air Fryer Sesame Cauliflower

For a fun, lighter side, air fryer sesame cauliflower brings a little crunch and a hint of Asian-inspired flavor that plays beautifully with the glaze.

Simple Green Salad or Slaw

Sometimes I keep it extra easy with a crisp green salad or tangy slaw to balance the richness of the salmon.

Want More Seafood Dinner Ideas?

If you’re loving this maple glazed baked salmon, you might want to try a few more seafood recipes that bring big flavor with simple prep:

Sriracha Honey Salmon Bowls – Spicy-sweet salmon served over rice with fresh toppings for a bold, customizable meal. Sriracha Honey Salmon Bowls
Cajun Shrimp with Garlic Butter Sauce – Juicy shrimp in a buttery, garlicky sauce with a Cajun kick. Cajun Shrimp with Garlic Butter Sauce
Grilled Shrimp Bowl with Avocado Corn Salsa – A fresh, colorful bowl loaded with grilled shrimp and creamy avocado corn salsa. Grilled Shrimp Bowl with Avocado Corn Salsa
Baked Stuffed Lobster Tail Delight – An elegant baked lobster tail that’s perfect for holidays or date nights at home. Baked Stuffed Lobster Tail Delight

These are all easy, flavor-packed seafood dinners that fit right in with the maple glazed baked salmon on your menu rotation.

Save This Pin For Later

Save this maple glazed baked salmon to your favorite Pinterest board so you can find it fast the next time you need an easy but impressive dinner.

If you put your own spin on it—maybe a pinch of cayenne for heat, a squeeze of orange juice in the glaze, or a different veggie on the pan—I’d love to hear how it turned out. Share your tweaks or questions in the comments so we can all get inspired.

Need more ideas for weeknight dinners and special-occasion meals? Come hang out with me and explore my daily kitchen creations over on SavorQueen.com on Pinterest. Your next favorite dinner might be waiting there.