Real maple syrup, fresh garlic and soy sauce combine to make a simple, flavor-packed marinade for this Maple Garlic Baked Salmon. The glaze is lightly sweet and caramelizes beautifully in the oven—this may become your new favorite way to cook salmon.
Salmon is a fantastic weeknight protein because it cooks quickly and pairs well with so many sides. This Maple Garlic Baked Salmon is especially convenient: it needs a short 30-minute marinade to get great flavor, then about 18 minutes in the oven to cook through and caramelize on top. If you’re working from frozen fillets, allow extra thawing time, but once thawed this recipe comes together fast.
The marinade is intentionally simple—real maple syrup, soy sauce and freshly minced garlic—so the salmon keeps a clean, balanced flavor profile. The maple syrup gives a subtle sweetness and helps the top caramelize under high heat; the soy sauce adds savory depth and salt; the garlic brings aromatic brightness. Serve the salmon over rice or with roasted vegetables for a complete meal.
Want more delicious salmon recipes?
- The Best Broiled Salmon
- Perfect Pan-Seared Salmon with Blackberry Balsamic Sauce
- Sweet Chili Lime Salmon
📖 Recipe
Recipe name: Maple Garlic Baked Salmon
- Prep Time: 10 minutes
- Marinade Time: 30 minutes (no longer)
- Cook Time: 18 minutes (15 covered, 3–5 minutes uncovered/broil)
- Total Time: Approximately 58 minutes
- Servings: 4
Ingredients
- 1–2 pound salmon fillet
- ¼ cup real maple syrup
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together the maple syrup, soy sauce and minced garlic until combined.
- Line a 9×13 baking dish with two sheets of foil, overlapping slightly so you can fold the edges up and seal the fish. Place the salmon skin-side down on the foil.
- Season the salmon with kosher salt and black pepper. Pour the maple-garlic mixture evenly over the fillet.
- Fold the foil up and around the salmon to form a sealed packet. Let the fish marinate in the foil for 30 minutes—do not marinate longer, as the texture can change.
- Place the sealed foil packet in the preheated oven and bake for 15 minutes.
- Carefully open the foil and transfer the dish to the oven’s broiler (or set the oven to broil). Broil for 3–5 minutes, watching closely, until the top caramelizes and the fish flakes easily at the thickest part.
- Remove from the oven and let rest 2–3 minutes before serving. Flake gently with a fork and enjoy.
Tips & Variations
- Use good-quality real maple syrup for the best flavor. Lighter grades work well if you prefer a subtler sweetness.
- If you like a bit of heat, stir in a pinch of red pepper flakes or a dash of sriracha to the marinade.
- To add herbal brightness, top the cooked salmon with chopped fresh parsley, cilantro or thinly sliced green onions before serving.
- For even cooking, try to select fillets of similar thickness. If parts are very thick, increase covered bake time by a few minutes before broiling.
- Serve with rice pilaf, quinoa, or roasted vegetables like broccoli, asparagus or Brussels sprouts.
Storage
Store leftover cooked salmon in an airtight container in the refrigerator and enjoy within 2 days. Reheat gently in a low oven or microwave to avoid overcooking. You can also flake leftover salmon into salads or grain bowls.
Nutrition Facts (per serving)
Serving: 1 serving | Calories: 222 kcal | Carbohydrates: 14 g | Protein: 23 g | Fat: 7 g | Saturated Fat: 1 g | Cholesterol: 62 mg | Sodium: 845 mg | Potassium: 620 mg | Sugar: 12 g | Vitamin A: 45 IU | Vitamin C: 0.5 mg | Calcium: 38 mg | Iron: 1.1 mg
Author: Heather Cheney
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