Maple-Glazed Salmon
This simple slow-roasted salmon is topped with a sweet and savory glaze of maple syrup, miso, and soy sauce.
Serves4
Prep5 minutes to 7 minutes
Cook30 minutes to 40 minutes
Salmon is a staple on my weeknight dinner roster. While I have a few tried-and-true recipes I’ve committed to memory, I’m always looking to switch things up — and this maple-glazed salmon has helped me do just that. Salmon fillets are topped with a pantry-friendly glaze made from maple syrup, miso, and soy sauce, then slow-roasted until flaky and glistening. It’s a simple-yet-satisfying dinner that’s sure to become a new family favorite.
What Ingredients Do I Need to Make Maple-Glazed Salmon?
This recipe relies on a short list of powerhouse ingredients to lend it bold flavor. Maple syrup is the star, of course, but its sweetness is balanced by umami-rich white miso paste and soy sauce (or tamari), along with a generous splash of rice vinegar for brightness.
The Benefit of Slow-Roasting Salmon
Roasting low and slow at a tame 250°F means you don’t have to worry about the salmon overcooking and becoming unpalatably dry. It also gives the fillets more time to soak up the flavorful glaze without the glaze burning.
What Should I Serve with Maple-Glazed Salmon?
Pair this salmon with a vegetable side dish or two, and dinner is set. Here are a few great additions to the table.
Maple-Glazed Salmon Recipe
This simple slow-roasted salmon is topped with a sweet and savory glaze of maple syrup, miso, and soy sauce.
Prep time 5 minutes to 7 minutes
Cook time 30 minutes to 40 minutes
Serves 4
Nutritional Info
Ingredients
Olive oil, for coating the baking dish
- 1 clove
garlic
- 2 tablespoons
maple syrup
- 1 tablespoon
white miso paste
- 1 tablespoon
rice vinegar
- 2 teaspoons
low-sodium soy sauce or tamari
- 4
(6-ounce) skin-on salmon fillets
Kosher salt
Freshly ground black pepper
Instructions
Arrange a rack in the middle of the oven and heat the oven to 250°F. Coat a 9x13-inch baking dish with olive oil.
Mince or grate 1 garlic clove and place in a small bowl. Add 2 tablespoons maple syrup, 1 tablespoon white miso paste, 1 tablespoon rice vinegar, and 2 teaspoons low-sodium soy sauce or tamari, and whisk to combine.
Lightly season the salmon fillets all over with salt and pepper and place skin-side down in a single layer in the baking dish. Spoon the maple glaze over the salmon, spreading it in an even layer over the fillets with the back of the spoon.
Bake, spooning some of the glaze from the pan over the fillets a few times as they cook, until the salmon is cooked through and flakes easily, 30 to 40 minutes. An instant-read thermometer inserted into the middle of the thickest part should register 120 to 130°F for medium-rare, or 135 to 145°F for well-done.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.