Maple Glazed Salmon Recipe

Combine glaze ingredients

In a small bowl, whisk together 1 tablespoon maple syrup, 1 tablespoon soy sauce, 1 teaspoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon minced garlic, 1/2 teaspoon grated fresh ginger, and 1/8 teaspoon red pepper flakes until smooth.

Thicken glaze

In a separate small bowl, mix 1/2 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Set aside.

Transfer the maple mixture to a small saucepan and heat over medium-low just until it begins to simmer. Stir in the cornstarch slurry and continue to cook for 30–60 seconds until the glaze thickens slightly and coats the back of a spoon. Remove from heat and keep warm. (If it becomes too thick as it cools, stir in a few drops of water to loosen.)

Prepare salmon

Pat the 4 salmon fillets dry with paper towels. Season both sides lightly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper (divide evenly). Let sit at room temperature for 10 minutes while you finish the glaze and preheat the pan or oven.

Cook skillet method (preferred for crisp skin)

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter. When the butter foams and the pan is hot, place the salmon fillets skin-side down. Press gently with a spatula for 10 seconds so the skin makes full contact. Cook undisturbed 4–5 minutes until the skin is crisp and the salmon is cooked about two-thirds of the way up the sides.

Finish in pan with glaze

Flip the fillets carefully and reduce heat to medium. Spoon half of the warm maple glaze over the tops of the fillets and continue cooking 1–2 minutes for medium doneness (internal temperature 125–130°F / 52–54°C) or longer if you prefer more done. Spoon glaze over fillets once more in the final 30 seconds to build a shiny coating. Total cook time will be about 6–8 minutes depending on thickness.

Oven method (alternative)

Or preheat oven to 425°F (220°C). Place seasoned salmon skin-side down on a lightly oiled rimmed baking sheet or in an ovenproof skillet. Roast 8–12 minutes depending on thickness, until salmon reaches desired doneness. Brush with glaze in the last 2 minutes of roasting and return to oven so glaze sets but does not burn.

Rest and serve

Remove salmon from pan or oven. Let rest 2 minutes. Spoon remaining glaze over the fillets, garnish with chopped parsley or chives if using, and serve with lemon wedges for squeezing.