Look at how beautiful this is. If you're looking for an easy, elegant dinner that looks fancy but takes almost no effort, this Maple Glazed Salmon recipe is it. Toss some veggies on the tray, roast them all together, and boom, dinner is served!
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This Maple Glazed Salmon is especially popular during the cooler months and shines on the holiday table. This is the perfect dish for Thanksgiving, Christmas or any holiday when you want an impressive main that's lighter than turkey or ham. It's perfect for Easter, New Year's Eve to or an easy weeknight dinner.
Check out my other seafood recipes, Miso Black Cod, Honey Walnut Shrimp, and Gochujang Pasta with Shrimp and so much more.
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Ingredients and Substitutions
Maple syrup → Honey, agave, or brown sugar for sweetness.
Soy sauce/tamari → Coconut aminos or low-sodium soy sauce.
Dijon mustard → Yellow mustard or whole grain mustard.
Chili crunch → Chili flakes, sriracha, or sambal oelek.
Lemon → Lime or orange for a citrusy twist.
Cauliflower → Broccoli or Brussels sprouts.Zucchini → Bell peppers, asparagus, or green beans.
See recipe card for quantities.
How to make maple glazed salmon recipe
- Step 1: Make the glaze.
- Step 2: Arrange the salmon and the vegetables around. Bake and serve!
Equipment
- Baking tray
- Parchment paper
- Bowl
How to store and reheat your baked salmon
Store leftover salmon and veggies in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 325°F until warmed through, or in the microwave in short bursts. To keep the salmon moist, cover with foil or a damp paper towel while reheating.
Top tips for success
- Cut the veggies into 2-inch pieces so they roast evenly and don't turn mushy.
- Don't skip the broil step - it gives the salmon that gorgeous caramelized top.
- Check for doneness early (around 20 minutes) since oven times can vary with the size of the salmon.
maple glazed salmon recipe - FAQs
Salmon is cooked when you see white Salmon is perfectly cooked when it flakes easily with a fork and reaches an internal temperature of 125-130°F for medium (or 145°F if you prefer it fully cooked).
Totally! You can prepare the glaze a day ahead and even chop the vegetables in advance. When ready to cook, simply assemble everything on the tray and roast. For best results, cook the salmon fresh rather than reheating, so it stays moist and flavorful.
Absolutely! The chili crunch or chili crisp adds a little heat and texture, but the glaze is still delicious without it. You can swap in a pinch of red pepper flakes, a drizzle of sriracha, or even omit it if you prefer a milder flavor.
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What to serve with salmon:
- Steamed jasmine rice or coconut rice.
- Garlic mashed potatoes or roasted baby potatoes.
- A fresh green salad with a citrus vinaigrette.
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Maple Glazed Salmon
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C).
- Line a large baking tray with parchment paper for easy cleanup.
- In a small bowl, whisk together the maple syrup, soy sauce, Dijon mustard, chili crisp, lemon zest, lemon juice, black pepper, and salt.
- Cut the cauliflower florets and zucchini into 2-inch pieces to ensure even roasting and prevent them from becoming mushy.
- Toss the vegetables with a drizzle of olive oil, salt, and pepper.
- Place parchment paper on the baking tray for easy clean up.
- Arrange the lemon slices on, creating a bed for the salmon.
- Place the salmon on top of the lemon slices and pour the glaze evenly over the fish.
- Arrange the prepared vegetables around the salmon.
- Roast in the preheated oven for 25 minutes.
- For a caramelized finish, broil on high for an additional 5 minutes, keeping a close eye to prevent burning.
- Serve and enjoy!
Notes
- Cut the veggies into 2-inch pieces so they roast evenly and don't turn mushy.
- Don't skip the broil step - it gives the salmon that gorgeous caramelized top.
- Check for doneness early (around 20 minutes) since oven times can vary with the size of the salmon.
Nutrition
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Mention @eatwithcarmen in all social platformsFood safety
- Cook to a minimum temperature of 130 °F
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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