This sticky, sweet glazed salmon recipe is about to become your new favorite way to cook salmon.
It’s quick to make, really flavorful, and perfect for weeknights or when you want something a little special without much effort. The glaze, made with maple syrup, soy sauce, and hoisin, doubles as a marinade.
As the salmon bakes, the glaze thickens and caramelizes into a glossy, sticky coating while the fish stays tender and moist inside. I really can’t recommend this enough.
Key Ingredients
- Salmon: Any salmon fillet will work, but I especially love baking varieties with a higher fat content, such as sockeye, king, or coho. The extra fat helps the fish stay soft and moist (something I recommend for most of our salmon recipes).
- Maple Syrup and Brown Sugar: This combination creates the perfect sticky-sweet glaze. I always use pure maple syrup for the best flavor, but honey makes a great substitute if that’s what you have on hand.
- Soy Sauce: A splash of soy sauce (or tamari for a gluten-free option) seasons things.
- Hoisin Sauce: Hoisin adds rich, complex flavor. You can use store-bought or our homemade hoisin sauce, made with garlic, ginger, and pantry staples like peanut butter. If you make a batch, save the extra for our hoisin sticky ribs (it’s so good!).
- Dijon Mustard and Garlic: Dijon mustard adds a little tang that cuts through the sweetness of the syrup, while finely grated garlic melts into the glaze for a bit of spice.
Find the full recipe with measurements below.
How to Make Glazed Salmon
Tip 1: Marinate. If you have the time, this salmon glaze works beautifully as a marinade. I like to mix it up in the morning, pour it over the fillets, and refrigerate it until dinnertime. The flavors soak in, making the salmon even more delicious. That said, if you’re in a rush, don’t worry, it will still be really flavorful without marinating.
Tip 2: Bake the salmon. When you’re ready to cook, this recipe takes just 15 to 20 minutes in the oven, depending on the thickness of your fillets (or a few minutes longer if the salmon is very thick or cold from the fridge).
Tip 3: Spoon the glaze over the salmon as it bakes. Here’s the secret to that perfectly sticky, sweet top: as it bakes, tilt the pan slightly so the glaze pools in one corner, then spoon it back over the fish. Do this a few times while it’s baking, and you’ll be rewarded with a glossy, caramelized coating that tastes incredible.
Serving Suggestions
Serve this delicious salmon with a side of rice, such as our cilantro lime rice or coconut rice, and a side of something green, like ginger green beans or steamed cabbage.
It’s also fantastic with something fresh and crunchy. Try our broccoli slaw or my new favorite, Napa cabbage salad. I’ve even flaked this over salad for lunch. It’s so delicious!
More Favorite Salmon Recipes
Maple Soy Glazed Salmon
- PREP
- COOK
- TOTAL
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.
Watch Us Make the Recipe
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
1/4 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.
Love the recipe. It was so easy to make. I marinated my sockeye salmon for about three hours, baked at 400 degrees and 15 minutes it was finished. I had my grandchildren over for dinner I thought I had way too much salmon. my grandchildren finished the salmon completely and they can’t wait till I have them over for more salmon best recipe I ever had thank you
Absolutely delicious! I used store bought Hoisin, but will make your homemade sauce next time (didn’t have the Chinese 5 spice powder). Roasted sweet potato and brocolli, then added the salmon with the sauce for the last 10 mintues.
This was easy to make and quite delicious! I was going to try to make the homemade hoisin sauce, but decided to go with store-bought. I recommend the chopped green onion on top for added freshness.
Absolutely great dish easy to do and delicious
This was so easy and delicious. Thanks!
Easy to follow. Easier to eat!
We agree! So happy you liked it 🙂