You will love this glazed salmon recipe! The glaze is irresistible, made with brown sugar, maple syrup, hoisin, and soy sauce. We bake the salmon in the oven until perfectly cooked in the middle and sticky on the outside. One of our favorite salmon recipes!
This glazed salmon will become a new family favorite! The Asian-inspired glaze is sweet, delicious, and a little sticky. I love serving it with cilantro lime rice and this broccoli slaw!
It’s also easy! The salmon glaze is so simple to make. Stir the ingredients in a bowl, and you are ready to add them to your salmon, making this perfect for busy days! For more ways to cook salmon, see more of our salmon recipes!
Key Ingredients
- Salmon: Any salmon fillet will work for this glazed salmon recipe. I especially love salmon with higher fat content, like sockeye, king, and coho. After baking, salmon with a higher fat content stays soft and moist.
- Maple Syrup and Brown Sugar: This combination makes our salmon glaze sticky and sweet. I love using pure maple syrup when making this recipe. If you don’t have maple syrup, try honey instead.
- Soy Sauce: To balance the sugar in the glaze, stir in a bit of soy sauce or tamari.
- Hoisin Sauce: You can buy hoisin sauce or make your own. I love our recipe for homemade hoisin sauce, which uses garlic, ginger, and a simple list of pantry staples like peanut butter and maple syrup.
- Dijon Mustard and Garlic: These round out the flavor of our glaze and make it extra delicious. I love finely grating the garlic so it “melts” into the glaze.
How to Make Glazed Salmon
This incredibly flavorful salmon is surprisingly easy to prepare. I’ve made it many times during the week and have not felt too overwhelmed by the process.
First, you’ll make the Asian salmon glaze by stirring the ingredients in a bowl. Then, pour it over your salmon fillets. I love doing this in the morning and then placing it into the fridge to cook later for dinner. This glaze doubles as a marinade, so you can get even more flavor if you plan ahead. If you don’t have the time to marinate, no worries!
Bake the salmon at 400° F for 15 to 20 minutes, stopping to spoon the glaze over the salmon occasionally. As the salmon bakes, every 3 to 5 minutes, spoon the glaze pooled at the bottom of the dish back over the salmon. I like baking my salmon in a baking dish, with the fillets pushed to one side (see me do this in the video). This way, I can lean the dish to one side, allowing the glaze to pool in the corner, making it easier to scoop up and spoon back over the salmon.
What to Serve with Glazed Salmon
My family loves this salmon recipe, so we’ve enjoyed it with various sides. A few family favorites are cilantro lime rice, plain rice, coconut rice, or fluffy quinoa. I love something crunchy, like broccoli slaw or our apple salad. Or, since you’ll have the oven on, you can roast some veggies. A couple of my favorites are roasted cabbage and roasted green beans.
Maple Soy Glazed Salmon
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PREP
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COOK
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TOTAL
This maple soy glazed salmon has become a new family favorite! The glaze is sweet, delicious, and a little sticky. Marinating is optional but guarantees the best flavor. Just 30 minutes in the glaze will help, but you can marinate the salmon in the glaze for up to 8 hours.
4 Servings
Watch Us Make the Recipe
You Will Need
4 salmon fillets, 6 ounces each, preferably skin on
2 tablespoons hoisin sauce, try our homemade hoisin sauce
2 tablespoons maple syrup
1 tablespoon brown sugar
2 teaspoons soy sauce
1 teaspoon Dijon mustard
1 clove garlic, finely grated or minced
1/4 teaspoon fine sea salt
Sliced green onion for garnish, optional
Directions
1In a small bowl, make the glaze by mixing the hoisin sauce, maple syrup, brown sugar, soy sauce, mustard, garlic, and salt.
2Marinate the salmon fillets (recommended but optional). Pour the glaze over the salmon fillets and refrigerate for at least 30 minutes and up to 8 hours. A large zip top bag or air-tight container works well for this.
3When ready to bake the salmon, preheat the oven to 400° F (204° C).
4Place the salmon fillets, skin-side down, into a baking dish. Pour or spoon the marinade/glaze over the salmon, then bake until it flakes easily with a fork, 15 to 20 minutes. While the salmon bakes, every 3 to 5 minutes, spoon the glaze pooled at the bottom of the dish back over the salmon.
5Serve with sliced green onion scattered on top.
Adam and Joanne’s Tips
- Skin-on salmon: The skin acts as an insulator for the bottom of the salmon so that it cooks through perfectly while staying moist. When serving, we gently slide a knife between the skin and the salmon to remove it. It comes away easily.
- How to tell when salmon is cooked: Cook salmon to 125° F (51° C), which means it will be soft, tender, and slightly pink in the center. For a visual cue, look for the flesh to be somewhat opaque. Also, when inserting a fork into the salmon, it should flake easily.
- What’s the white stuff on cooked salmon? The white stuff around cooked salmon is called albumin. It’s perfectly fine to eat, but since it isn’t the prettiest thing to look at, I quickly scrape it away and spoon a bit more glaze from the bottom of the dish on top.
- The nutrition facts provided below are estimates.
Nutrition Per Serving
Serving Size
1 (6-ounce) fillet
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Calories
279
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Total Fat
8.3g
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Saturated Fat
1.4g
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Cholesterol
86.9mg
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Sodium
513.9mg
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Carbohydrate
13g
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Dietary Fiber
0.2g
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Total Sugars
10.6g
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Protein
38.3g
