Maple Soy Glazed Salmon (Best Glaze!)
- PREP 35min
- COOK 15min
- TOTAL 50min
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.
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
In a small bowl, make the glaze by mixing the hoisin sauce, maple syrup, brown sugar, soy sauce, mustard, garlic, and salt.
Marinate 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.
When ready to bake the salmon, heat the oven to 400° F (204° C).
Place 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.
Serve 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.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.