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Maple Glazed Salmon: the effortless recipe for a fast weeknight meal

Total time: 30 Min
Difficulty: Low
Serves: 4 people
By Cookist
for the maple glaze
Maple syrup
1/2 cup
Brown sugar
3 tbsp
Freshly squeezed lime juice
1 1/2 tbsp
Garlic, minced
3 to 4 cloves
1/4 tsp
Ground black pepper
1/8 tsp
for the seasoning
salmon, cut into filets
2 pounds
salt and pepper to taste
Garlic powder
1/2 tsp
Onion powder
1/2 tsp
1/4 tsp
creole seasoning
1/8 tsp
Cayenne pepper
1/8 tsp

If you love honey-glazed salmon, prepare your taste buds for maple glazed salmon. This super easy recipe is ideal for those busy weeknights when you want a delicious, healthy dinner but don't want to spend too much time in the kitchen. Wonderfully seasoned with spices like paprika, garlic, onion powder, and cayenne, maple glazed salmon is a little sweet and a little spicy. The outside of the salmon is beautifully golden and crisped thanks to a few minutes under the broiler, while the inside is moist, flaky, and tender. Enjoy this easy-to-make salmon with a side of rice, salad, or roasted veggies.

How to Make Maple Glazed Salmon

Making great-tasting maple glazed salmon couldn't be any easier. First, combine the ingredients for the maple glaze and set it to the side. Pat your salmon filets dry, then season them well with salt and some freshly ground black pepper. Give the remaining spices a quick whisk then use the spice mix to season the filets. Add a generous dollop of the maple glaze, then wrap the salmon in foil and bake them for 15 minutes. Wrapping the filets in foil helps the salmon to cook evenly and keeps the meat tender and moist.

After 15 minutes, take the salmon out of the oven, switch the setting over to broil, and cook the unwrapped salmon for another few minutes to get a nice, crispy browned top. All in all, it should take you less than half an hour from start to finish. That's our kind of fast weeknight dinner!

Tips for Making Easy Maple Glazed Salmon

– Be sure to grease the foil with some oil before placing the salmon on it. This will help stop the salmon from sticking.

– Salmon can be eaten when it's still a little pink in the middle. You can cook it more, depending on your preferences. Take it out before the albumin, the white semi-solid protein starts to come out of the salmon. This means you've overcooked it.

– If you can get it, wild salmon is the way to go. It's healthier than farmed salmon and tastes better, too.

– The seasoning enhances the flavor of this great dish perfectly, so don't use other flavorful ingredients such as soy sauce.

What to Serve with Maple Glazed Salmon

There are oh so many delicious side dishes you can serve with your maple glazed salmon. Tuck into it with a side of rice or cauliflower rice (if you're looking for a low carb option), steamed vegetables or roasted ones such as roasted broccoli, beans, or flake the filet into a salad for a hearty, healthy meal.

How to Store Maple Glazed Salmon

Place leftover maple glazed salmon in an airtight container in the fridge. It'll last for 3 to 4 days. You can also freeze your cooked salmon for up to 4 months.

To reheat leftover salmon, wrap the filets in foil and reheat at 350°F until the fish has heated through.

How to Make Maple Glazed Salmon

Preheat your oven to 375°F.

In a medium-sized bowl, whisk maple syrup, sugar, lime juice, garlic, paprika, and pepper to combine. Set to the side.

Remove excess moisture from the filets by patting them dry with a paper towel. Season generously with salt and pepper.

Whisk garlic powder, onion powder, paprika, Creole seasoning, and cayenne pepper in a bowl.

Place the salmon on an oiled sheet of foil. Season the salmon with the spice mix. Pour a spoonful of the glaze over the salmon. Wrap the salmon in the foil and bake for 15 minutes. Take the salmon out of the oven.

Switch your oven to the broil setting. Unwrap the salmon and broil it for 2 to 3 minutes, or until golden brown.


Use high-quality maple syrup for your glaze. You'll taste the difference!

Your salmon is done cooking when the flesh turns from transparent to opaque and the salmon is easy to flake.

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