Maple Soy Glazed Salmon
- PREP 35min
- COOK 15min
- TOTAL 50min
This recipe 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
¼ teaspoon fine sea salt
Sliced green onion for garnish, optional
Directions
1Make the glaze: In a small bowl, whisk together the hoisin sauce, maple syrup, brown sugar, soy sauce, Dijon mustard, garlic, and a pinch of salt until smooth.
2Marinate (optional): Place the salmon fillets in a shallow dish, zip-top bag, or airtight container. Pour the glaze over the salmon, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes and up to 8 hours.
3Preheat the oven: When you’re ready to cook, preheat your oven to 400°F (204°C).
4Bake: Arrange the salmon fillets, skin-side down, in a baking dish. Pour or spoon any remaining marinade over the top. Bake until the salmon flakes easily with a fork, 15 to 20 minutes, depending on thickness. We cook 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.
5Glaze as it bakes: Every 3 to 5 minutes, tilt the dish slightly to gather the glaze that’s pooled at the bottom and spoon it back over the salmon. This step helps you achieve that beautifully sticky, caramelized finish. Top with sliced green onions and serve.
Adam and Joanne's Tips
- Skin-on: The skin acts as an insulator for the bottom of the fish 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.
- What’s the white stuff? 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.
- The nutrition facts provided below are estimates.