Ingredients
Scale
- 4 salmon fillets (6 oz each), skin-on or off
- 1/3 cup pure maple syrup (grade A recommended)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- Fresh parsley or green onions for garnish
- Lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. In a small mixing bowl, whisk together the maple syrup, soy sauce, Dijon mustard, minced garlic, smoked paprika, and black pepper. Pat your salmon fillets dry with a paper towel; this helps the glaze stick better. Place the fillets on the prepared baking sheet.
- Brush about two-thirds of the maple mixture generously over the tops and sides of the salmon fillets. Place the baking sheet in the center rack of the oven. Bake for 12 to 15 minutes, depending on the thickness of your fillets. Halfway through the cooking time, quickly open the oven and brush the remaining glaze over the fish to create a thick, sticky coating.
- For an extra caramelized finish, turn your oven to the “broil” setting for the last 2 minutes of cooking. Watch closely to ensure the glaze bubbles and browns without burning. The salmon is done when it flakes easily with a fork or reaches an internal temperature of 145°F. Remove from the oven, sprinkle with fresh parsley or green onions, and serve immediately with lemon wedges.
- Cook Time: 25 minutes