One Pan Maple Glazed Salmon (Printer-Friendly)
Savory-sweet glazed salmon made effortless with one pan. Perfect for dinner with noodles, rice, or vegetables.
# What You’ll Need to Cook:
→ Marinade
01 -
60 ml pure maple syrup
02 -
30 ml reduced sodium soy sauce or tamari
03 -
2 cloves garlic, finely minced
04 -
1 teaspoon fresh ginger, grated
→ Fish
05 -
4 salmon fillets, skin-on (approximately 150-180 g each)
→ Optional Garnish
06 -
Fresh spring onion, sliced
07 -
Sesame seeds
08 -
Lemon wedges
# Steps to Prepare:
01 -
In a medium bowl, whisk together the maple syrup, soy sauce or tamari, minced garlic, and grated ginger until homogenous.
02 -
Arrange salmon fillets skin-side down in a shallow dish. Pour the marinade over, ensuring each fillet is evenly coated. Cover and refrigerate for 30 minutes to allow the flavours to infuse.
03 -
Preheat oven to 200°C. Line a baking tray with parchment paper. Place marinated salmon fillets on the tray, reserving extra marinade. Bake for 15-18 minutes, basting once halfway with remaining marinade, until the salmon flakes easily with a fork.
04 -
Heat a large non-stick skillet over medium-high heat. Place salmon fillets skin-side down and sear for 3-4 minutes. Reduce heat to medium. Pour in marinade and cook for an additional 4-5 minutes, spooning the glaze over fillets until cooked through and caramelized.
05 -
Transfer salmon to plates. Garnish with sliced spring onion, sesame seeds, and lemon wedges if desired. Pair with steamed vegetables, rice or noodles.
# Extra Cooking Tips:
01 -
Use tamari to make this dish gluten-free. For deeper flavour, extend marination to 60 minutes, but do not exceed to prevent the marinade from overpowering the fish.
02 -
For even cooking, select salmon fillets of similar thickness. Baking on parchment paper facilitates easy cleanup, especially with the sticky maple glaze.
03 -
To reheat, cover leftover salmon with foil and warm in a 175°C oven for 15 minutes. Do not overheat to preserve moisture.