Baked Salmon with Maple Glaze (Printable Version)
Perfectly baked salmon fillets coated in a delightful sweet and savory maple glaze. A simple yet elegant main course.
# What You Need:
→ Fish
01 - 4 salmon fillets (about 6 ounces each), skin-on or skinless
→ Maple Glaze
02 - 1/4 cup pure maple syrup
03 - 2 tablespoons Dijon mustard
04 - 1 tablespoon soy sauce (use gluten-free tamari if preferred)
05 - 1 tablespoon fresh lemon juice
06 - 1 garlic clove, minced
07 - 1/2 teaspoon freshly ground black pepper
08 - 1/4 teaspoon salt
→ Garnish (optional)
09 - 1 tablespoon chopped fresh parsley
10 - Lemon wedges, for serving
# How to Make It:
01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
02 - In a small mixing bowl, whisk together the pure maple syrup, Dijon mustard, soy sauce, fresh lemon juice, minced garlic, freshly ground black pepper, and salt until all ingredients are thoroughly combined and smooth.
03 - Place the salmon fillets onto the prepared baking sheet, ensuring they are spaced evenly. If using skin-on fillets, arrange them skin-side down.
04 - Using a basting brush, generously coat each salmon fillet with the prepared maple glaze. Reserve approximately 2 tablespoons of the glaze for later use.
05 - Transfer the baking sheet to the preheated oven and bake for 15–18 minutes, or until the salmon flakes effortlessly with a fork and is cooked through to your desired doneness.
06 - Carefully remove the baked salmon from the oven. Immediately brush the tops of the hot fillets with the remaining reserved maple glaze to enhance their flavor and sheen.
07 - Garnish the finished salmon with freshly chopped parsley and serve alongside lemon wedges for an added zest.
# Expert Advice:
01 -
- It's incredibly fast but tastes like you fussed for hours, a true culinary magician's trick.
- The perfect balance of sweet and savory notes always earns rave reviews, making it a guaranteed crowd-pleaser.
02 -
- Overcooking salmon is a culinary tragedy; it transforms from flaky and moist to dry and unappealing in mere moments, so watch it closely.
- Reserving a small portion of the glaze to brush on *after* baking truly elevates the dish, adding a fresh, vibrant sheen and an extra burst of flavor.
03 -
- Always pat your salmon fillets completely dry with paper towels before glazing; this crucial step ensures a beautiful, crispy exterior.
- Don't crowd the baking sheet; give each fillet ample space to breathe, allowing for even cooking and proper caramelization.