This maple soy salmon is an easy and flavorful dinner that requires only 5 simple ingredients and 20 minutes of cooking! Pair it with some fresh quinoa and steamed broccoli for an easy weeknight or weekend dinner.
Most people fall into one of two categories when it comes to salmon. You either love it or you hate it. I’m guessing if you’re here, you love it, but even if you’re the latter, I’m going to convince you otherwise!
The thing about salmon is that it needs to be cooked properly. I mean, most foods need to be cooked properly in order to taste good, but it’s especially important with salmon.
Having an easy and flavorful sauce/marinade is essential with any fish recipe.
This maple soy salmon is glazed with a simple maple soy sauce (as the name implies!) and baked to perfection. This recipe is made for 2, but you can very easily double or triple it to serve a larger group.
How to make this recipe
The best thing about this recipe is its flavor, but also how easy it is to make! It only requires a few minutes of you actively doing something, so it’s the perfect recipe for a busy night.
The first step is to whisk together all of the ingredients for the sauce. The sauce is just maple syrup, soy sauce, a bit of sesame oil, garlic and red pepper flakes. If you don’t like spice, just leave out the pepper.
Add the salmon fillets to a shallow baking dish and pour half of the sauce on top. Set the rest aside. Let marinate in the fridge for at least 20 minutes, but longer if you have the time.
During the last 10 minutes, preheat the oven to 400 degrees Fahrenheit. While the oven is preheating, chop the veggies into bite sized pieces and add to a baking sheet.
Transfer the salmon to the baking sheet, skin side down. Make sure the salmon isn’t directly on top of the veggies and vice versa. Drizzle any leftover sauce from the baking dish onto the veggies along with some sesame seeds and bake for 15-20 minutes, depending on your oven and your preference of “doneness.”
While baking, add the leftover marinade to a small sauce pan and bring to a boil.
Reduce heat to low and allow the mixture to thicken slightly. If it doesn’t thicken on its own, whisk in 1/2 tsp cornstarch.
When the salmon is done, remove from the oven and brush the rest of the sauce on top. Enjoy as is or serve with a bed of rice, quinoa, or cauliflower rice!
Serving Suggestions
My personal favorite salmon pairing is quinoa with steamed broccoli. I like to serve a little extra sauce to pour over the two.
This maple glazed salmon would be great on top of my Thai noodle salad but is also delicious with rice, steamed or roasted sweet potatoes and a green like arugula or green beans. Generally, a carb and green veggie pairs well with salmon.
PRO TIP: I highly recommend purchasing and cooking salmon with the skin on. Almost all salmon I’ve come across is sold with the skin, so this shouldn’t be an issue. This will prevent it from drying out as it cooks. Then, you can either serve it with the skin on or use a knife or spatula to easily slide the meat right off of the skin to serve.
Frequently asked questions
Can you serve it cold? I prefer serving this recipe warm, fresh from the oven, but it is also delicious cold on a salad or over some noodles.
Does it keep? Once cooked, this maple soy salmon will last in the fridge for 1-2 days.
Flavor tips: Make sure you use pure maple syrup and not the fake stuff! You want a strong maple flavor for this recipe. You can use either regular soy sauce or gluten free tamari for this recipe. I used the low sodium version, but either one will be fine.
How long does salmon take to cook? You will need to cook the salmon for 15-20 minutes, depending on your oven, how thick the fillets are, and how what sort of texture you prefer for your salmon.
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Lastly, if you make this maple glazed salmon, don’t forget to tag me on instagram so I can see your creation. Leave a comment and rating below and let me know how it turns out!
Sheet Pan Maple Soy Glazed Salmon
by: claire cary
Ingredients
- 2, 4-6 ounce salmon fillets
- 1 cup chopped broccoli
- 1 red bell peppers
- 1 large carrots
- ½ small red onion chopped
- ¼ cup maple syrup or honey
- ¼ cup soy sauce/tamari
- 2-3 cloves garlic finely minced
- 2 tsp toasted sesame oil
- ½ tsp red pepper flakes
Instructions
- Whisk together all of the ingredients for the sauce.
- Add the salmon fillets to a shallow baking dish and pour half of the sauce on top. Set the rest aside. Let marinate in the fridge for at least 20 minutes, but longer if you have the time.
- During the last 10 minutes, preheat the oven to 400 degrees Fahrenheit.
- Chop the veggies into bite sized pieces and add to a baking sheet.
- Transfer the salmon to the baking sheet, skin side down. Make sure the salmon isn’t directly on top of the veggies and vice versa. Drizzle any leftover sauce from the baking dish onto the veggies and bake for 15-20 minutes, depending on your oven and your preference of “doneness.”
- While baking, add the leftover marinade to a small sauce pan and bring to a boil.
- Reduce heat to low and allow the mixture to thicken slightly. If it doesn’t thicken on its own, whisk in 1 tsp cornstarch.
- When the salmon is done, remove from the oven and brush the rest of the sauce on top.
- Enjoy as is or serve with a bed of rice, quinoa, or cauliflower rice!
Gloria says
Delicious!! Even my kids liked it
Claire Cary says
Thanks Gloria! So glad everyone loved it.