Maple Soy Glazed Salmon
All you need to make this Maple Soy Glazed Salmon are five basic ingredients. Enjoy the salmon with a side of rice and some steamed veggies, in a salad, or in Asian-inspired lettuce cups. This is a great base recipe to have on-hand!
Maple soy salmon requires very few ingredients to make, but it’s bursting with flavor. Between the sweet maple syrup, salty soy sauce, and warming spices, this simple baked salmon recipe is bound to be a new favorite at your house!
In addition to being incredibly easy to prepare, this maple glazed salmon recipe can also be used to create a variety of dishes. From salmon stir-fried rice to lettuce wraps to hearty salads, the salmon works well in many Asian-inspired recipes.
The only downside to this recipe — if you can even call it a downside! — is that because it’s so simple, there really are no ingredient substitutions you can use.
If you don’t have the five ingredients listed in the recipe card below, try making another one of my salmon recipes instead!
Ingredients in Maple Soy Glazed Salmon
As I mentioned above, this maple syrup soy sauce salmon recipe calls for just five simple ingredients. Here’s what you’ll need for this recipe:
- Salmon filets
- Pure maple syrup
- Reduced sodium soy sauce
- Fresh ginger
You’ll also need salt and pepper; be sure to season the salmon to taste.
How to Make Maple Soy Glazed Salmon
Maple baked salmon is arguably the easiest salmon recipe you could make. There’s almost no prep work involved, and you don’t even have to flip the fish once it’s in the oven!
Preheat oven to 400°F. Place salmon filets (skin side down) on a parchment paper-lined baking tray and season with salt and pepper.
In a small bowl, whisk together the maple syrup, soy sauce, garlic, ginger, salt, and pepper. Brush glaze over salmon.
Bake until the salmon is cooked through and flakes easily with a fork.
How Long to Bake Salmon at 400ºF?
If using regular salmon filets, you’ll need to bake them for roughly 18 to 20 minutes at 400ºF. Be careful not to overbake the salmon, otherwise it will dry out.
Can You Bake Frozen Salmon?
Perhaps, but I don’t recommend baking the salmon from frozen for this recipe. If you forgot to thaw the salmon in the fridge overnight, seal it inside a zip-top bag (if needed) and place it into a bowl of warm tap water.
You may need to replenish the warm water a couple times as the frozen salmon will continually cool it down. With this method, the salmon filets should thaw in about 15 minutes!
What to Serve with Maple Glazed Salmon
Try serving the maple syrup soy sauce salmon with one or more of the following sides:
- Steamed rice or quinoa
- Orzo pasta
- Roasted broccoli or cauliflower
- Fried rice
Tips for the Best Baked Salmon
- Use pure maple syrup, not pancake syrup, when making this recipe.
- I used reduced sodium soy sauce, but you’re welcome to use regular soy sauce, if desired.
- If you don’t have fresh garlic and ginger, you can use ground instead. Just note that the maple soy glaze won’t taste as fresh in flavor.
Looking for More Easy Salmon Dinners? I’ve Got You Covered!
Maple Soy Glazed Salmon
- 4 fresh salmon filets
- ¼ cup pure maple syrup
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon minced or grated ginger
- Salt and pepper, to taste
- Preheat oven to 400°F. Line a large baking pan with parchment paper or lightly grease with cooking spray. Place salmon filets (skin side down) on prepared pan and season with salt and pepper.
- In a small bowl, whisk syrup, soy sauce, garlic, ginger, salt, and pepper. Brush glaze over salmon.
- Bake for 18-20 minutes, or until salmon is cooked through and flakes easily with a fork. Serve immediately with extra glaze, if desired.
This looks delicious! What type of salmon did you use?
Hi Melanie! I just used regular salmon filets. I believe it was Atlantic salmon. Hope you enjoy!
I did try this yesterday and it is delicious. The ingredients are most likely already in your kitchen so you can just put this together in a minute. I did not add any salt because of the Soy Sauce and it was perfect. Great recipe and for me, it’s a keeper!! : )
I’m so happy to hear that, Linda! Thanks for stopping by!