Maple Glazed Salmon

These maple glazed salmon fillets are simplicity itself. Nothing more than salmon soaked in maple syrup, soy sauce, and paprika. Sure, they marinate all day, but they take all of 10 minutes to cook. And the flavor? Well, look at how many testers loved it.

Four fillets of maple glazed salmon of a white square platter

Crazy weeknight dinners just got a heck of a lot less stressful thanks to this maple glazed salmon. Just five ingredients, 10 minutes of effort, and dinner is done. Swear.–Renee Schettler

Maple Glazed Salmon

  • Quick Glance
  • (1)
  • 10 M
  • 9 H, 15 M
  • Serves 2
5/5 - 1 reviews
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  • For the marinade
  • For the salmon


Early in the day, stir together the soy sauce, maple syrup, water, and paprika ingredients in a snug dish or a resealable plastic bag. Place the salmon in the dish or bag, turn to coat, and cover or seal. Place in the fridge for up to 9 hours–trust us, the longer the better the flavor.

Just before serving, adjust the oven rack so it’s in the top third of the oven. Preheat the broiler for at least 5 minutes. Line a baking sheet with foil.

Place the salmon on the foil, skin sides down. Broil for 6 to 8 minutes, keeping close watch. The salmon is done when the sides are no longer translucent and the tops look as if they are about to flake. Serve immediately.

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Recipe Testers' Reviews

As someone who doesn't cook a lot of fish because I always worry about spending a lot of money and then ruining it, this is now my go-to, back-pocket recipe for richer fish. The maple marinade came together in no time and made more than enough for 1 pound of salmon. Broiling the salmon was so easy and cleanup was a breeze. I love the saltiness of the soy and the maple helped create a delicious crust on the top of the fish. So simple yet so good!

This maple glazed salmon recipe makes for a rich, decadent fish! The long marinade time had me a bit skeptical, but the finished product was a hit! The maple flavor really did shine through in each bite. My husband was impressed, and he isn’t a big fan of fish. I served this with rice and some roasted vegetables.


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  1. This was fabulous and who can complain when a main dish takes less than 3 minutes to pull together? It took me longer to find my smoked paprika than it did to make the marinade. I used tamari, a high-grade Canadian amber maple syrup someone gave me as a gift, and your basic smoked paprika. You could probably get more than 2 servings out of the marinade if you place the marinade bag on a flat baking pan in the refrigerator. I made the marinade before I left for work and marinated the salmon for about 7 hours. In my oven, the cooking time was about 5 minutes. The fish was flaky with a hint of delicious sweet/smoky flavor. There was a touch of caramelization on the edges of the fish which added a great texture (I love that sort of crunchy but not dry texture). I served the salmon with sticky rice, garlic roasted broccoli seasoned with a bit of red pepper flakes, and a cucumber salad dressed with yuzu rice vinegar, grapeseed oil, a hint of sesame oil, and a sprinkling of sesame seeds for added “crunch.” I will definitely make this dish again and again. Thanks for another “keeper meal,” Leite’s Culinaria.

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