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This 30-minute maple glazed salmon recipe has a mouthwatering sweet and savory glaze! The signature flavor of maple syrup goes so well with flaky, tender pan-fried salmon.
Try my Creamy Maple Chicken or Maple Roasted Beets and Carrots next.
Why you’ll love it
Salmon is one of those proteins that really shines when it’s paired with a hint of sweetness, in this case maple syrup. It just complements the juicy fish so well. The simple and gorgeous glaze in this picky eater approved maple salmon is excellent over a bed of rice.
The savory-sweet sauce in this glazed salmon recipe is made with pantry staples, and it’s a delicious way to dress up salmon without heading to the grocery store! I’d say this salmon dish is very loosely Asian inspired (but also not really) since there’s soy sauce and ginger.
What you’ll need
- Salmon – use a filet that’s about an inch thick. Pick whatever looks best; either Atlantic or wild works.
- Olive oil and butter – for pan frying
- Maple syrup – it probably goes without saying, but use real maple syrup from Vermont or Quebec!
- Soy sauce – for that savory, umami quality
- Garlic powder – another layer of flavor
- Lemon juice – a squirt of fresh lemon juice adds acidity and balances the sweetness
- Ginger – I love the zesty aspect it brings
- Worcestershire sauce – one of my go-to flavor enhancers
- Chicken broth – the base of the glaze
- Cornstarch – it’s a thickening agent
Helpful tips
- Salmon visibly changes color as it cooks, which is an excellent way to gauge doneness. The translucent pink/reddish-orange color will change to an opaque pink/white. Use your eyes to monitor it!
- If it’s sticking to the pan, don’t panic. Just give it a bit longer until it naturally releases.
How to make maple glazed salmon
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the salmon into four pieces, and season with salt & pepper. Combine the sauce ingredients together in a small prep bowl. Heat up the oil and half the butter. Cook the salmon skin-side down for a few minutes, then flip it.
Continue to cook until the fish is almost done. Melt in the rest of the butter, then pour in the sauce. Let it thicken for about half a minute, then remove the pan from the heat. Flip the salmon again, and spoon on the sauce.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This is the Le Creuset cast iron skillet I use. I’m also a fan of this ultra affordable Lodge skillet.
- I like this fish turner, and this butter dish makes it easy to measure out butter because it has markings right on it.
- Grate the ginger with a Microplane. Did you know it’s so much easier when frozen?
Substitutions and variations
- I like the pop of freshness that scallions add, but you’re welcome to leave them off.
- You can definitely add another squeeze of lemon juice when serving to cut the sweetness.
- If you prefer brown sugar to maple syrup, try my Brown Sugar Glazed Salmon instead.
What to serve with maple glazed salmon
- Rice is my favorite pairing. Try my Stick of Butter Rice or plain jasmine rice. My Quick and Easy Garlic Butter Noodles or Cream Cheese Mashed Potatoes are other great options.
- I picked snow peas for the photos, but other good veggie sides would be my Easy Roasted Potatoes and Carrots or Easy Roasted Cauliflower.
- For a salad, you can’t go wrong with this Parmesan Arugula Salad.
Leftovers and storage
- Store leftovers of this salmon for 2-3 days in an airtight container in the fridge.
- Reheat slowly over a low heat so that it doesn’t dry out. It’s also fantastic served cold the next day in salad!
- It’s not my preference freezing cooked salmon because it can change texture, but if you really need to, freeze for up to 3 months.
More easy seafood recipes
If you made this glazed salmon with maple syrup, I’d love it if you left a star rating and review below! You can also tag me on Instagram if you made this or any S&L recipe.
Maple Glazed Salmon
Ingredients
- 1 pound fresh salmon
- Salt & pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- For serving: chopped scallions optional, to taste
Sauce:
- 3 tablespoons maple syrup
- 1 tablespoon soy sauce
- 1/4 teaspoon garlic powder
- 1/2 tablespoon lemon juice
- 1/2 teaspoon fresh ginger grated
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chicken broth or water
- 1 teaspoon cornstarch
Instructions
- Take the salmon out of the fridge 15-20 minutes prior to starting the recipe if possible. Cut the salmon into 4 equal pieces and pat dry with paper towel. Season with salt & pepper.
- Add the sauce ingredients to a medium bowl and whisk together.
- Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
- Cook the salmon (skin-side down) for 5 minutes, then reduce the heat to medium and flip the salmon and cook it for another 2-3 minutes (should be almost cooked through).
- Add the remaining butter to the skillet and let it melt, then pour in the sauce (just pour it in between the salmon pieces). Let it bubble/thicken for 20-30 seconds or so, and then take the pan off the heat (the pan will still be hot and the sauce will continue to thicken, but this avoids burning it). Flip the salmon over & spoon the sauce over top.
- Serve immediately with chopped scallions if using. Squeeze on some extra lemon juice if desired. The salmon skin will be nice and crispy and is delicious when you eat it right away, but feel free to peel it off it you prefer.
Notes
- Timing is for salmon that’s about 1″ thick. If your salmon is thicker or thinner, you may need to adjust cooking time a bit.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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