Maple Glazed Salmon Fillets

Pure maple syrup, long tied to North American kitchens, gives this sheet-pan salmon its glossy sweet-savory finish. A quick glaze of maple, soy, Dijon, and lemon keeps the fillets tender and dinner-ready with almost no fuss.

Serves 4 · 10 min prep · 16 min cook

Estimate for one serving

• 380 cal
• 34g protein
• 18g carbs
• 18g fat
• 3g fiber

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Ingredients

• 4 (6 oz each) salmon fillets skin-on
• 1/3 cup pure maple syrup
• 3 tbsp soy sauce
• 1 tbsp Dijon mustard
• 3, minced garlic cloves
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp for garnish chopped fresh parsley or green onions
• for serving lemon wedges

Instructions

1. 1Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
2. 2Pat the salmon fillets very dry with paper towels. Place them skin-side down on the prepared sheet, spacing them evenly.
3. 3In a small bowl whisk together the maple syrup, soy sauce, Dijon mustard, minced garlic, lemon juice, olive oil, smoked paprika, salt, and black pepper until smooth and glossy.
4. 4Brush or spoon two-thirds of the maple glaze generously over the tops and sides of each fillet, reserving the rest for later.
5. 5Bake the salmon for 12 to 14 minutes depending on thickness. The flesh should turn opaque and flake easily with a fork while still looking moist in the center.
6. 6Remove the pan from the oven. Switch the oven to broil on high. Brush the remaining glaze over the fillets.
7. 7Return the pan to the oven and broil 1 to 2 minutes until the glaze bubbles and caramelizes into a shiny lacquer. Watch constantly so the sugar does not burn.
8. 8Transfer the fillets to plates using a spatula, leaving the skin behind if preferred. Sprinkle with chopped parsley or green onions.
9. 9Serve immediately with lemon wedges on the side. The sweet-smoky glaze and flaky fish make any guy look like a kitchen pro.