23 Delicious Maple Salmon Recipes Amazing

Oh, the sweet, savory magic of maple and salmon coming together! Whether you’re craving a quick weeknight dinner or looking to impress at your next gathering, these 23 maple salmon recipes are sure to delight. From grilled to baked, each dish offers a unique twist on this classic combo. Dive in and discover your new favorite way to enjoy this delicious duo!

Maple Glazed Salmon with Garlic Butter

Maple Glazed Salmon with Garlic Butter is a dish that marries the rich, buttery texture of salmon with the sweet and savory notes of maple and garlic, creating a symphony of flavors that’s both luxurious and comforting.

Ingredients

• 4 salmon fillets (about 6 oz each, skin-on for extra crispiness)
• 1/4 cup pure maple syrup (the darker, the richer the flavor)
• 3 tbsp unsalted butter (I always opt for European-style for its creaminess)
• 2 garlic cloves, minced (freshly minced garlic makes all the difference)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• Salt and freshly ground black pepper (to season the salmon perfectly)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly heated for roasting the salmon.
2. Season the salmon fillets generously with salt and pepper on both sides, enhancing their natural flavors.
3. Heat olive oil in a large oven-proof skillet over medium-high heat until shimmering, about 2 minutes, for a perfect sear.
4. Place the salmon fillets skin-side down in the skillet and sear for 3 minutes until the skin is crispy and golden.
5. Flip the fillets carefully and sear the other side for 1 minute, just to lock in the juices.
6. Remove the skillet from the heat and add butter, maple syrup, and minced garlic around the salmon, swirling the skillet to combine the ingredients into a glaze.
7. Return the skillet to the oven and roast for 5-7 minutes, until the salmon is just cooked through and flakes easily with a fork.
8. Tip: Baste the salmon with the glaze halfway through roasting for an extra layer of flavor.
9. Tip: Let the salmon rest for 2 minutes after roasting to allow the juices to redistribute.
10. Tip: For an added crunch, sprinkle with chopped pecans before serving.

Out of the oven, the salmon emerges with a glossy, caramelized exterior and a tender, flaky interior. The garlic butter maple glaze clings to each bite, offering a perfect balance of sweetness and richness. Serve atop a bed of wild rice or alongside roasted Brussels sprouts for a meal that’s as beautiful as it is delicious.

Honey Maple Salmon with Roasted Vegetables

Whisking together the sweet allure of honey with the rich depth of maple syrup, this Honey Maple Salmon with Roasted Vegetables is a symphony of flavors that dances elegantly on the palate, perfect for a sophisticated yet comforting meal.

Ingredients

• 1.5 lbs salmon fillet, skin-on (for that crispy texture we all love)
• 1/4 cup pure maple syrup (the darker, the better for a robust flavor)
• 2 tbsp honey (I always reach for local, raw honey for its floral notes)
• 2 tbsp soy sauce (low-sodium to control the saltiness)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 lb baby potatoes, halved (their creamy interior is perfect for roasting)
• 1 bunch asparagus, trimmed (the thinner stalks are more tender)
• 1/2 tsp salt (I like to use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1 tbsp minced garlic (because everything’s better with garlic)
• 1 tbsp fresh thyme leaves (their earthy aroma complements the salmon beautifully)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly heated for roasting.
2. In a small bowl, whisk together the maple syrup, honey, soy sauce, and olive oil until fully combined. This marinade is the secret to the dish’s irresistible glaze.
3. Place the salmon fillet in a large baking dish and pour half of the marinade over it, ensuring it’s evenly coated. Let it sit for 15 minutes to absorb the flavors.
4. Toss the baby potatoes and asparagus with the remaining marinade, minced garlic, thyme, salt, and pepper on a baking sheet. Spread them out in a single layer for even roasting.
5. Roast the vegetables in the preheated oven for 20 minutes, then add the marinated salmon to the baking sheet. Roast for another 15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
6. For a final touch, broil the dish for 2-3 minutes to achieve a beautifully caramelized top on the salmon.

The salmon emerges succulent and flaky, its glaze a perfect balance of sweet and savory, while the roasted vegetables offer a delightful contrast with their caramelized edges and tender centers. Serve this dish atop a bed of wild rice or with a crisp white wine to elevate the dining experience.

Maple Soy Glazed Salmon

Perfectly balancing the rich, umami depth of soy sauce with the sweet, caramel-like notes of maple syrup, this Maple Soy Glazed Salmon is a testament to the beauty of simple, yet sophisticated flavors. Paired with the natural fattiness of salmon, the glaze creates a dish that’s both luxurious and comforting, ideal for a weeknight dinner that feels anything but ordinary.

Ingredients

• 4 salmon fillets (about 6 oz each, skin-on for extra crispiness)
• 1/4 cup pure maple syrup (the darker, the better for a robust flavor)
• 2 tbsp soy sauce (I swear by low-sodium to control the saltiness)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 2 cloves garlic, minced (because fresh is always best)
• 1 tsp grated ginger (for that bright, spicy kick)
• 1/2 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the maple syrup, soy sauce, olive oil, minced garlic, grated ginger, and black pepper until well combined.
3. Place the salmon fillets on the prepared baking sheet, skin-side down, and generously brush each fillet with the glaze, reserving some for later.
4. Bake the salmon for 12-15 minutes, then remove from the oven to brush with the remaining glaze. Tip: The salmon is done when it flakes easily with a fork but is still moist inside.
5. Switch the oven to broil and return the salmon to the oven for 1-2 minutes, just until the glaze is bubbly and slightly caramelized. Watch closely to prevent burning.
6. Let the salmon rest for a couple of minutes before serving to allow the flavors to meld beautifully.

With its glossy, sticky-sweet exterior giving way to tender, flaky flesh, this Maple Soy Glazed Salmon is a delight to the senses. Serve it atop a bed of jasmine rice or with a side of roasted Brussels sprouts for a meal that’s as visually appealing as it is delicious.

Grilled Maple Salmon with Avocado Salsa

Whispering the secrets of the Pacific Northwest into your kitchen, this Grilled Maple Salmon with Avocado Salsa combines the rich, buttery texture of salmon with the sweet embrace of maple and the fresh, creamy crunch of avocado salsa. It’s a dish that sings of summer evenings and the joy of outdoor cooking.

Ingredients

• 4 salmon fillets (6 oz each, skin-on for that perfect grill mark)
• 1/4 cup pure maple syrup (the darker, the better for a deep flavor)
• 2 tbsp soy sauce (I always reach for low-sodium to control the saltiness)
• 1 tbsp olive oil (extra virgin, for its fruity notes)
• 2 ripe avocados, diced (because who can resist their creamy texture?)
• 1/2 red onion, finely chopped (for a bit of sharpness)
• 1 jalapeño, seeded and minced (adjust to your heat preference)
• Juice of 1 lime (freshly squeezed, it makes all the difference)
• 1/4 cup cilantro, chopped (for that fresh, herby finish)
• Salt and pepper (to season, but we’ll be specific in the steps)

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F to ensure a good sear without burning.
2. In a small bowl, whisk together maple syrup, soy sauce, and olive oil. This marinade is your salmon’s best friend.
3. Season salmon fillets lightly with salt and pepper, then brush generously with the maple-soy mixture. Let them sit for 10 minutes to absorb the flavors.
4. Place salmon skin-side down on the grill. Close the lid and cook for 4-5 minutes. Tip: Resist the urge to move them; letting them sit ensures beautiful grill marks.
5. Carefully flip the salmon and cook for another 3-4 minutes, or until the fish flakes easily with a fork. Tip: A fish spatula is your ally here for a clean flip.
6. While the salmon cooks, combine avocados, red onion, jalapeño, lime juice, and cilantro in a bowl. Gently toss to mix. Tip: Add the lime juice first to prevent the avocados from browning.
7. Serve the grilled salmon hot, topped with the avocado salsa. The contrast of the warm, caramelized salmon with the cool, vibrant salsa is nothing short of magical.

The salmon emerges from the grill with a glossy, sticky-sweet crust, yielding to tender, flaky flesh beneath. Paired with the bright, chunky salsa, each bite is a harmony of textures and flavors—perfect for elevating a weeknight dinner or impressing at your next barbecue.

Maple Dijon Salmon with Asparagus

Nothing elevates a weeknight dinner quite like the harmonious blend of sweet maple and tangy Dijon atop perfectly cooked salmon, accompanied by crisp-tender asparagus. This dish is a testament to how simple ingredients can transform into something truly extraordinary with just a bit of care and attention.

Ingredients

• 4 salmon fillets (about 6 oz each, skin-on for extra flavor)
• 1 lb asparagus, trimmed (look for spears with tight, bright green tips)
• 1/4 cup pure maple syrup (the real deal makes all the difference)
• 2 tbsp Dijon mustard (I love the sharpness of Grey Poupon)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground for the best aroma)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the maple syrup and Dijon mustard until smooth. Tip: Letting this sit for a few minutes allows the flavors to meld beautifully.
3. Place the salmon fillets and asparagus on the prepared baking sheet. Drizzle the asparagus with olive oil and sprinkle both the salmon and asparagus with salt and pepper.
4. Brush the maple Dijon mixture generously over the salmon fillets, ensuring each piece is evenly coated. Tip: Reserve a bit of the glaze for serving if you like an extra flavor boost.
5. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is crisp-tender. Tip: For perfectly cooked salmon, aim for an internal temperature of 145°F.

Kindly savor the contrast of the caramelized glaze against the succulent salmon, with the asparagus adding a fresh, green crunch. Serve this dish over a bed of quinoa or with a side of roasted baby potatoes for a meal that’s as nourishing as it is delightful.

Baked Maple Salmon with Sweet Potatoes

Just imagine the harmonious blend of sweet maple and rich salmon, paired with the earthy sweetness of roasted sweet potatoes—this dish is a celebration of flavors that feels both indulgent and wholesome.

Ingredients

• 1.5 lbs fresh salmon fillet (skin-on for extra crispiness)
• 2 medium sweet potatoes, peeled and cubed (about 3 cups)
• 1/4 cup pure maple syrup (the darker, the better for depth of flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp Dijon mustard (adds a nice tangy contrast)
• 1 tsp smoked paprika (for a hint of warmth)
• 1/2 tsp sea salt (I prefer the subtle crunch of flaky sea salt here)
• 1/4 tsp freshly ground black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly heated for roasting.
2. Toss the cubed sweet potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper on a baking sheet, spreading them out for even cooking.
3. Roast the sweet potatoes for 20 minutes, stirring halfway through, until they start to soften and caramelize at the edges.
4. While the sweet potatoes roast, whisk together the maple syrup, Dijon mustard, and smoked paprika in a small bowl for the glaze.
5. Place the salmon fillet on the same baking sheet with the sweet potatoes, skin-side down, and brush generously with the maple glaze.
6. Return the baking sheet to the oven and bake for another 12-15 minutes, or until the salmon flakes easily with a fork and the glaze is bubbly and slightly caramelized.
7. Let the dish rest for 5 minutes before serving to allow the flavors to meld beautifully.

Here, the salmon emerges perfectly flaky with a glossy, sweet-and-savory crust, while the sweet potatoes turn irresistibly tender with caramelized edges. Serve this vibrant dish over a bed of wild rice or alongside a crisp green salad for a meal that’s as visually stunning as it is delicious.

Maple Balsamic Glazed Salmon

Lusciously glazed with a harmonious blend of maple syrup and balsamic vinegar, this salmon dish is a testament to the beauty of simple, yet sophisticated flavors. Perfect for a weeknight dinner that feels anything but ordinary, it promises a delightful interplay of sweet and tangy notes.

Ingredients

• 4 salmon fillets (about 6 oz each, skin-on for extra crispiness)
• 1/4 cup pure maple syrup (the darker, the richer the flavor)
• 2 tbsp balsamic vinegar (aged varieties add depth)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp garlic powder (for a quick flavor boost)
• Salt and freshly ground black pepper (to season perfectly)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the salmon fillets dry with paper towels to ensure the glaze adheres beautifully.
3. In a small bowl, whisk together the maple syrup, balsamic vinegar, olive oil, and garlic powder until well combined.
4. Season the salmon fillets generously with salt and pepper on both sides.
5. Brush the maple balsamic glaze evenly over the top of each salmon fillet, reserving some for later.
6. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork. Tip: For a caramelized finish, broil for the last 2 minutes.
7. Remove from the oven and drizzle with the remaining glaze before serving. Tip: Let the salmon rest for 5 minutes to absorb all the flavors.

Kissed by the oven’s heat, the salmon emerges with a glossy, sticky-sweet exterior that contrasts beautifully with its tender, flaky interior. Serve it atop a bed of wild rice or alongside roasted Brussels sprouts for a meal that’s as visually stunning as it is delicious.

Cedar Plank Maple Salmon

Nothing elevates a simple salmon fillet quite like the smoky whisper of cedar and the sweet embrace of maple syrup, a combination that promises a dish as nourishing to the soul as it is to the body.

Ingredients

• 1 cedar plank, soaked in water for at least 1 hour (I find that a longer soak ensures a more aromatic smoke)
• 4 salmon fillets, skin-on (about 6 oz each, for that perfect balance of flavor and texture)
• 1/4 cup pure maple syrup (the darker, the better for a robust sweetness)
• 2 tbsp Dijon mustard (a personal favorite for its sharp tang)
• 1 tbsp soy sauce (low sodium, to control the saltiness)
• 1 tsp garlic powder (for a quick, evenly distributed flavor)
• 1/2 tsp smoked paprika (adds a subtle depth that’s irresistible)
• Salt and freshly ground black pepper (to season, but remember the soy sauce adds salt)

Instructions

1. Preheat your grill to medium heat, aiming for a steady 350°F to ensure even cooking without charring the plank.
2. In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, garlic powder, and smoked paprika until smooth. This glaze is the heart of the dish, so take a moment to taste and adjust the sweetness or tang to your liking.
3. Season the salmon fillets lightly with salt and pepper, then brush each generously with the maple glaze, ensuring every inch is coated for maximum flavor.
4. Place the soaked cedar plank on the grill and close the lid for about 3 minutes to heat the plank, which helps release those woody aromas.
5. Arrange the glazed salmon fillets on the heated plank, skin-side down, and close the grill lid. Cook for 12-15 minutes, depending on thickness, until the salmon flakes easily with a fork but remains moist inside.
6. During the last 2 minutes of cooking, brush the salmon with any remaining glaze for an extra layer of flavor and a glossy finish.

As you savor each bite, the salmon’s buttery texture and the harmonious blend of smoky, sweet, and tangy notes will transport you to a lakeside dinner under the stars. Consider serving it alongside a crisp, citrus-dressed arugula salad to cut through the richness, making every mouthful a celebration of contrasts.

Maple Salmon with Quinoa and Kale

Kaleidoscopic in flavor and vibrant on the plate, this Maple Salmon with Quinoa and Kale is a symphony of sweet, savory, and earthy notes, perfectly balanced for a sophisticated yet approachable meal.

Ingredients

• 4 salmon fillets (about 6 oz each, skin-on for that crispy texture)
• 1/4 cup pure maple syrup (the darker, the richer the flavor)
• 2 tbsp soy sauce (I swear by low-sodium for better control)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 cup quinoa (rinsed well to avoid bitterness)
• 2 cups water (for fluffy quinoa every time)
• 4 cups kale (torn into bite-sized pieces, stems removed)
• 1/2 tsp salt (I prefer sea salt for its mildness)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly heated for the salmon.
2. In a small bowl, whisk together the maple syrup and soy sauce until well combined.
3. Place the salmon fillets in a baking dish, skin-side down, and pour the maple-soy mixture over them, ensuring each fillet is evenly coated.
4. Bake the salmon for 12-15 minutes, or until the flesh flakes easily with a fork but remains moist inside.
5. While the salmon bakes, rinse the quinoa under cold water until the water runs clear to remove any bitterness.
6. In a medium saucepan, bring the quinoa and water to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.
7. Heat the olive oil in a large skillet over medium heat, add the kale, and sauté for 3-5 minutes, just until it begins to wilt but still retains some crunch.
8. Season the kale with salt and pepper, then remove from heat.
9. Fluff the quinoa with a fork and divide it among plates, topping each portion with a piece of maple-glazed salmon and a generous helping of sautéed kale.

Outstanding in its simplicity, this dish offers a delightful contrast between the tender, flaky salmon and the hearty, nutty quinoa, with the kale adding a fresh, slightly bitter counterpoint. Serve it with a drizzle of the remaining maple glaze for an extra touch of sweetness that ties everything together beautifully.

Spicy Maple Glazed Salmon

This Spicy Maple Glazed Salmon is a harmonious blend of sweet and heat, perfect for those evenings when you crave something effortlessly sophisticated yet deeply comforting. The glaze, a luscious concoction of maple syrup and chili, clings to the salmon fillets, creating a caramelized crust that’s nothing short of divine.

Ingredients

• 4 salmon fillets (6 oz each, skin-on for that perfect crisp)
• 1/4 cup pure maple syrup (the darker, the better for a robust flavor)
• 2 tbsp soy sauce (I swear by the low-sodium version to control the saltiness)
• 1 tbsp sriracha (adjust to your heat preference, but don’t shy away from the kick)
• 1 tbsp olive oil (extra virgin is my kitchen staple for its fruity notes)
• 1 tsp garlic powder (for that quick, no-chop flavor infusion)
• 1/2 tsp smoked paprika (it adds a subtle depth that regular paprika just can’t match)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the maple syrup, soy sauce, sriracha, olive oil, garlic powder, and smoked paprika until well combined.
3. Place the salmon fillets on the prepared baking sheet, skin-side down, and brush each generously with the glaze.
4. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the glaze has caramelized. Tip: For an extra glossy finish, broil for the last 2 minutes.
5. Let the salmon rest for 5 minutes before serving to allow the flavors to meld beautifully. Tip: This resting period is crucial for juicy, tender fish.

Lusciously glazed and perfectly cooked, this salmon boasts a sticky-sweet exterior with a tender, flaky interior that melts in your mouth. Serve it atop a bed of wild rice or alongside roasted Brussels sprouts for a meal that’s as visually stunning as it is delicious.

Maple Orange Glazed Salmon

Combining the rich, buttery texture of salmon with the sweet and tangy notes of maple and orange creates a dish that’s both luxurious and refreshingly bright. This Maple Orange Glazed Salmon is a testament to how simple ingredients can transform into something extraordinary.

Ingredients

• 4 salmon fillets (about 6 oz each, skin-on for that perfect crisp)
• 1/2 cup pure maple syrup (the real deal makes all the difference)
• 1/4 cup fresh orange juice (I love using navel oranges for their sweetness)
• 2 tbsp soy sauce (low-sodium to control the saltiness)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp grated orange zest (for that extra citrus punch)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1/2 tsp ground black pepper (freshly ground for maximum flavor)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small saucepan over medium heat, combine maple syrup, orange juice, soy sauce, and minced garlic. Bring to a simmer, stirring occasionally, until the mixture reduces slightly, about 5 minutes. Tip: Keep an eye on the glaze to prevent burning.
3. Brush the salmon fillets with olive oil and season with black pepper. Place them skin-side down on the prepared baking sheet.
4. Generously brush the maple orange glaze over each fillet, reserving some for serving. Tip: Applying the glaze in layers builds a more flavorful crust.
5. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork. Tip: For a caramelized finish, broil for the last 2 minutes.
6. Serve the salmon drizzled with the remaining glaze and sprinkled with orange zest. Offerings of this dish reveal a perfect harmony of flavors—the salmon’s richness balanced by the glaze’s sweetness and acidity, making it a standout centerpiece for any dinner table.

Maple Salmon with Almond Crust

Maple-glazed salmon, adorned with a crunchy almond crust, offers a harmonious blend of sweet and savory flavors that elevate this dish to a weeknight dinner masterpiece.

Ingredients

• 4 salmon fillets (about 6 oz each, skin-on for extra flavor)
• 1/2 cup pure maple syrup (the darker, the richer the flavor)
• 1/2 cup finely chopped almonds (toasted for a deeper nuttiness)
• 2 tbsp Dijon mustard (my secret for a tangy kick)
• 1 tbsp olive oil (extra virgin, for its fruity notes)
• 1/2 tsp sea salt (I prefer Maldon for its crisp texture)
• 1/4 tsp freshly ground black pepper (freshly cracked makes all the difference)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the maple syrup and Dijon mustard until smooth. This combination will create a glossy glaze that clings beautifully to the salmon.
3. Place the salmon fillets on the prepared baking sheet, skin-side down. Brush each fillet generously with the maple-mustard glaze, ensuring every inch is covered.
4. Sprinkle the chopped almonds evenly over the top of each glazed fillet, pressing gently to adhere. The almonds will toast in the oven, adding a delightful crunch.
5. Drizzle the olive oil lightly over the almonds to help them brown and crisp up during baking.
6. Season the fillets with sea salt and freshly ground black pepper, to taste. Remember, the glaze is sweet, so don’t skimp on the salt to balance the flavors.
7. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the almond crust is golden brown. Avoid overcooking to keep the salmon moist.
8. Let the salmon rest for 2 minutes before serving to allow the juices to redistribute.

Zesty and satisfying, this maple salmon with almond crust boasts a perfect contrast of textures—tender fish beneath a crispy, nutty topping. Serve it alongside a crisp green salad or roasted vegetables for a meal that’s as nutritious as it is delicious.

Slow Cooker Maple Salmon

Zesty yet subtly sweet, this Slow Cooker Maple Salmon transforms a weeknight dinner into a gourmet experience with minimal effort. The harmony of maple and salmon creates a dish that’s both comforting and sophisticated, perfect for those evenings when time is scarce but flavor is paramount.

Ingredients

• 1.5 lbs salmon fillet, skin-on (for that perfect crispness)
• 1/2 cup pure maple syrup (the real deal makes all the difference)
• 2 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tbsp minced garlic (because fresh is always best)
• 1 tsp ground ginger (a little goes a long way)
• 1/2 tsp black pepper (freshly ground for that extra kick)
• 1 tbsp olive oil (extra virgin is my kitchen staple)

Instructions

1. In a small bowl, whisk together the maple syrup, soy sauce, minced garlic, ground ginger, and black pepper until well combined.
2. Lightly coat the bottom of your slow cooker with olive oil to prevent sticking.
3. Place the salmon fillet skin-side down in the slow cooker.
4. Pour the maple syrup mixture evenly over the salmon, ensuring it’s fully coated.
5. Cover and cook on low for 2 hours, or until the salmon flakes easily with a fork. Tip: Avoid opening the lid frequently to maintain a consistent temperature.
6. Once cooked, carefully remove the salmon from the slow cooker using a spatula to keep it intact. Tip: Let it rest for a few minutes before serving to allow the flavors to meld beautifully.
7. Serve the salmon drizzled with the remaining sauce from the slow cooker for an extra burst of flavor. Tip: Pair with a side of roasted vegetables or a crisp salad to balance the sweetness.

Outstanding in its simplicity, this dish offers a melt-in-your-mouth texture with a rich, caramelized glaze that’s irresistibly glossy. For a festive twist, garnish with thinly sliced green onions or a sprinkle of sesame seeds before serving.

Maple Salmon with Mango Salsa

Gracefully balancing the rich, buttery notes of salmon with the vibrant, sweet-tangy flavors of mango salsa, this dish is a testament to the beauty of combining simplicity with sophistication. Perfect for a summer evening or a special occasion, it promises to delight the palate with every bite.

Ingredients

• 4 salmon fillets (about 6 oz each, skin-on for extra crispiness)
• 1/4 cup pure maple syrup (the darker, the better for depth of flavor)
• 2 tbsp soy sauce (I swear by low-sodium to control the saltiness)
• 1 large ripe mango, diced (about 1 cup, go for the Ataulfo variety if you can find it)
• 1/2 small red onion, finely diced (soaking in cold water for 10 minutes tames the bite)
• 1 jalapeño, seeded and minced (leave a few seeds if you like it spicy)
• 1/4 cup fresh cilantro, chopped (stems and all for maximum flavor)
• Juice of 1 lime (about 2 tbsp, freshly squeezed makes all the difference)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Salt and freshly ground black pepper (to season, but remember the soy sauce adds salt)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the maple syrup and soy sauce. This marinade is the secret to the salmon’s glossy finish.
3. Place the salmon fillets on the prepared baking sheet, skin-side down, and brush generously with the maple-soy mixture. Reserve some for basting later.
4. Bake the salmon for 12-15 minutes, basting halfway through, until the fish flakes easily with a fork but remains moist inside.
5. While the salmon bakes, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and olive oil in a medium bowl. Season lightly with salt and pepper, then toss gently to mix.
6. Let the salsa sit for at least 5 minutes before serving to allow the flavors to meld together beautifully.
7. Serve the baked salmon hot, topped with a generous spoonful of mango salsa. The contrast between the warm, flaky fish and the cool, chunky salsa is simply divine.

Lusciously tender salmon meets the bright, refreshing kick of mango salsa in this dish, creating a harmony of flavors that’s both sophisticated and utterly satisfying. For an extra touch of elegance, serve it alongside a crisp white wine or over a bed of quinoa for added texture.

Maple Teriyaki Salmon Bowl

This Maple Teriyaki Salmon Bowl is a harmonious blend of sweet and savory, featuring succulent salmon glazed with a rich, homemade teriyaki sauce that’s perfectly balanced with a hint of maple syrup. The dish is a testament to the beauty of simple ingredients coming together to create something truly extraordinary.

Ingredients

• 1 lb salmon fillet, skin-on (I find the skin adds a delightful crispness when seared)
• 1/4 cup pure maple syrup (the darker, the better for a deeper flavor)
• 1/4 cup soy sauce (low-sodium is my preference to control the saltiness)
• 1 tbsp rice vinegar (for that essential tangy kick)
• 1 tsp grated ginger (freshly grated makes all the difference)
• 1 clove garlic, minced (because garlic is non-negotiable)
• 1 tbsp sesame oil (toasted sesame oil is my go-to for its nutty aroma)
• 2 cups cooked jasmine rice (fluffy and fragrant, it’s the perfect base)
• 1 cup steamed broccoli (for a crisp-tender texture)
• 1 tbsp sesame seeds (for a final, elegant garnish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the salmon.
2. In a small saucepan over medium heat, whisk together the maple syrup, soy sauce, rice vinegar, ginger, and garlic. Bring to a simmer for 5 minutes, stirring occasionally, until the sauce slightly thickens. Tip: Keep an eye on the sauce to prevent burning.
3. Heat sesame oil in an oven-proof skillet over medium-high heat. Place the salmon fillet skin-side down and sear for 3 minutes until the skin is crispy. Tip: Don’t move the salmon too soon to get that perfect sear.
4. Brush the top of the salmon with half of the teriyaki sauce, then transfer the skillet to the preheated oven. Bake for 8-10 minutes, depending on the thickness of your fillet. Tip: The salmon is done when it flakes easily with a fork.
5. While the salmon bakes, divide the cooked jasmine rice between two bowls and top with steamed broccoli.
6. Once the salmon is cooked, remove it from the oven and let it rest for a minute before placing it atop the rice and broccoli. Drizzle with the remaining teriyaki sauce and sprinkle with sesame seeds.

Now, the Maple Teriyaki Salmon Bowl is ready to delight. The salmon is melt-in-your-mouth tender with a crispy skin, while the sauce adds a glossy, flavorful coating that complements the subtle sweetness of the maple. Serve it with a side of pickled ginger for an extra zing that cuts through the richness beautifully.

Maple Salmon with Brussels Sprouts

Lusciously glazed and perfectly balanced, this maple salmon paired with caramelized Brussels sprouts is a testament to the harmony of sweet and savory. The dish, a celebration of autumn’s bounty, is as nutritious as it is indulgent, promising to elevate any weeknight dinner to a gourmet experience.

Ingredients

• 4 salmon fillets (about 6 oz each, skin-on for extra crispiness)
• 1 lb Brussels sprouts, halved (look for small, tight heads for tenderness)
• 1/4 cup pure maple syrup (the darker, the richer the flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp Dijon mustard (adds a nice tangy depth)
• 1/2 tsp smoked paprika (for a whisper of smokiness)
• Salt and freshly ground black pepper (to season, but be generous)

Instructions

1. Preheat your oven to 400°F (200°C), ensuring it’s fully heated for even cooking.
2. In a small bowl, whisk together maple syrup, olive oil, Dijon mustard, smoked paprika, salt, and pepper to create the glaze. Tip: Taste the glaze and adjust the seasoning if needed.
3. Place the salmon fillets on a lined baking sheet and brush half of the glaze over them, reserving the rest for later.
4. Toss the halved Brussels sprouts with a drizzle of olive oil, salt, and pepper on the same baking sheet, arranging them around the salmon. Tip: Ensure the sprouts are cut-side down for maximum caramelization.
5. Bake for 12-15 minutes, then remove from the oven to brush the salmon with the remaining glaze. Tip: The salmon is done when it flakes easily with a fork, but still remains moist inside.
6. Return to the oven for another 5-7 minutes, or until the Brussels sprouts are tender and golden.

Yielded from the oven, the salmon boasts a glossy, sticky-sweet crust that contrasts beautifully with the tender, flaky flesh beneath, while the Brussels sprouts offer a crunchy, slightly charred counterpoint. Serve this dish atop a bed of wild rice or with a side of roasted sweet potatoes for a full autumnal feast.

Maple Glazed Salmon Tacos

Unveiling a dish that marries the richness of the sea with the sweet embrace of maple, these Maple Glazed Salmon Tacos are a testament to the beauty of fusion cuisine. Perfect for a summer evening or a festive gathering, they promise a burst of flavors that are both sophisticated and comforting.

Ingredients

• 1 lb fresh salmon fillet, skin-on (I find the skin adds a delightful crispness when seared)
• 1/4 cup pure maple syrup (the darker, the better for a robust flavor)
• 2 tbsp soy sauce (I always opt for low-sodium to control the saltiness)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp smoked paprika (it lends a subtle smokiness that complements the maple)
• 8 small corn tortillas (warmed slightly for the perfect pliability)
• 1 cup shredded purple cabbage (for a crunchy contrast)
• 1/2 cup diced avocado (ripe but firm, to hold its shape)
• 1/4 cup chopped cilantro (because its freshness is non-negotiable)
• Lime wedges, for serving (a squeeze brightens every bite)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the salmon.
2. In a small bowl, whisk together the maple syrup, soy sauce, and smoked paprika until well combined. This glaze is the soul of the dish, so take a moment to taste and adjust the sweetness or smokiness to your liking.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, place the salmon skin-side down and sear for 3 minutes until the skin is crispy. Tip: Don’t move the salmon around; let it develop a golden crust.
4. Brush the top of the salmon with half of the maple glaze, then transfer the skillet to the oven. Bake for 8-10 minutes, depending on the thickness of your fillet, until the salmon flakes easily with a fork.
5. Remove the salmon from the oven and brush with the remaining glaze. Let it rest for 2 minutes before flaking into large chunks. Tip: Resting allows the juices to redistribute, ensuring moist salmon.
6. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side. Tip: Cover them with a towel to keep warm and pliable until serving.
7. Assemble the tacos by layering cabbage, avocado, and salmon on each tortilla. Garnish with cilantro and serve with lime wedges on the side.

Presenting a harmonious blend of textures—from the crispy salmon skin to the creamy avocado—and a dance of flavors between sweet, smoky, and tangy, these tacos are a celebration on a plate. For an extra touch of elegance, serve them on a platter with a drizzle of the remaining glaze and a sprinkle of sesame seeds.

Maple Salmon with Couscous

Gracefully glazed with the rich, autumnal sweetness of maple, this salmon dish is a harmonious blend of flavors and textures, perfectly paired with the light, fluffy couscous that soaks up every drop of the delectable glaze.

Ingredients

• 4 salmon fillets (6 oz each, skin-on for that crispy finish)
• 1/2 cup pure maple syrup (the darker, the better for depth of flavor)
• 2 tbsp soy sauce (I swear by low-sodium to control the saltiness)
• 1 tbsp Dijon mustard (adds a nice tangy kick)
• 1 cup couscous (pearl couscous gives a delightful chew)
• 1 1/4 cups chicken broth (homemade elevates the dish, but store-bought works in a pinch)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1/4 tsp black pepper (freshly ground, please)
• 1 tbsp chopped fresh parsley (for that pop of color and freshness)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for the salmon.
2. In a small bowl, whisk together the maple syrup, soy sauce, and Dijon mustard until smooth. This glaze is the soul of the dish, so take your time here.
3. Place the salmon fillets skin-side down on a parchment-lined baking sheet. Generously brush each fillet with the maple glaze, reserving half for later. Tip: Let the salmon sit at room temperature for 10 minutes before baking for even cooking.
4. Bake the salmon for 12-15 minutes, or until the flesh flakes easily with a fork but remains moist inside. Tip: Avoid overcooking by checking at the 12-minute mark.
5. While the salmon bakes, heat the olive oil in a medium saucepan over medium heat. Add the couscous and toast for 2 minutes, stirring constantly, until lightly golden. This step unlocks a nutty flavor.
6. Pour in the chicken broth and bring to a boil. Cover, reduce heat to low, and simmer for 10 minutes, or until the couscous is tender and has absorbed all the liquid. Tip: Let it sit covered for 5 minutes off the heat for fluffier results.
7. Fluff the couscous with a fork and stir in the black pepper and parsley for a fresh contrast.
8. Serve the salmon over a bed of couscous, drizzling the reserved glaze over the top for an extra layer of flavor.

Outstanding in its simplicity, the maple salmon boasts a caramelized exterior that gives way to a buttery interior, while the couscous, with its subtle savory notes, provides the perfect canvas. For a festive twist, garnish with pomegranate seeds for a burst of color and tartness.

Maple Salmon and Spinach Salad

Brimming with the rich, autumnal flavors of maple and the earthy freshness of spinach, this Maple Salmon and Spinach Salad is a harmonious blend of nutrition and indulgence. Perfect for a sophisticated lunch or a light dinner, it’s a dish that promises to delight the palate with every forkful.

Ingredients

• 1 lb salmon fillet, skin-on (I find the skin adds a delightful crispness when seared)
• 2 tbsp pure maple syrup (the real deal makes all the difference)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 cups baby spinach (washed and thoroughly dried to keep the salad crisp)
• 1/2 cup pecans, toasted (for that irresistible crunch)
• 1/4 cup red onion, thinly sliced (soak in cold water for 5 minutes to mellow the bite)
• 2 tbsp apple cider vinegar (adds a bright acidity)
• Salt and freshly ground black pepper (to season the salmon perfectly)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the salmon.
2. Season the salmon fillet generously with salt and pepper on both sides.
3. Heat olive oil in an oven-proof skillet over medium-high heat until shimmering. Tip: The oil should be hot enough to sizzle upon contact.
4. Place the salmon skin-side down in the skillet. Cook undisturbed for 3 minutes to achieve a golden crust.
5. Brush the top of the salmon with maple syrup, then transfer the skillet to the oven. Bake for 8-10 minutes, depending on thickness. Tip: The salmon is done when it flakes easily with a fork.
6. While the salmon cooks, toss the spinach, pecans, and red onion in a large bowl with apple cider vinegar.
7. Once the salmon is cooked, let it rest for 2 minutes before placing it atop the salad. Tip: Resting allows the juices to redistribute.

Velvety salmon with a caramelized maple glaze pairs beautifully with the crisp spinach and crunchy pecans, creating a textural symphony. Serve this salad with a slice of crusty bread to soak up the vibrant dressing, or enjoy it as is for a light yet satisfying meal.

Maple Mustard Glazed Salmon

Savory and succulent, this Maple Mustard Glazed Salmon is a harmonious blend of sweet and tangy flavors, perfect for a sophisticated yet approachable weeknight dinner. Its glossy glaze and flaky texture make it a standout dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 4 salmon fillets (about 6 oz each, skin-on for extra crispiness)
• 1/4 cup pure maple syrup (the darker, the richer the flavor)
• 2 tbsp Dijon mustard (I swear by the brand with the grey label for its perfect balance of heat and sweetness)
• 1 tbsp whole grain mustard (for that delightful texture and pop)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the maple syrup, Dijon mustard, whole grain mustard, olive oil, salt, and pepper until well combined.
3. Place the salmon fillets skin-side down on the prepared baking sheet. Generously brush the tops and sides with the maple mustard glaze, reserving some for later.
4. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork but is still moist inside. Tip: Avoid overcooking by checking at the 12-minute mark.
5. Remove the salmon from the oven and brush with the remaining glaze for an extra glossy finish. Tip: Let it rest for 2 minutes before serving to allow the flavors to meld beautifully.
6. Serve the salmon hot, garnished with a sprinkle of fresh herbs if desired. Tip: Pair with a crisp green salad or roasted vegetables for a complete meal.

Juxtaposing the crisp exterior with the tender, flaky interior, this salmon is a testament to the magic of simple ingredients transformed. The maple mustard glaze caramelizes beautifully, offering a sweet and tangy contrast that elevates the natural richness of the fish.

Maple Salmon with Roasted Carrots

Harmoniously blending the rich, sweet notes of maple with the delicate, flaky texture of salmon, this dish is a celebration of autumn’s bounty. Paired with caramelized roasted carrots, it’s a symphony of flavors that’s both nourishing and indulgent.

Ingredients

• 4 salmon fillets (about 6 oz each, skin-on for extra crispiness)
• 1/4 cup pure maple syrup (the darker, the better for depth of flavor)
• 2 tbsp soy sauce (I swear by low-sodium to control the saltiness)
• 1 tbsp Dijon mustard (adds a nice tangy contrast)
• 1 lb carrots, peeled and cut into 2-inch sticks (uniform size ensures even roasting)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp smoked paprika (for a subtle smokiness)
• Salt and freshly ground black pepper (to season, but remember the soy sauce is salty)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly hot for roasting.
2. In a small bowl, whisk together the maple syrup, soy sauce, and Dijon mustard until smooth. This glaze is the secret to the salmon’s irresistible sheen.
3. Place the salmon fillets on a lined baking sheet and generously brush with the maple glaze, reserving some for later. Tip: Let the salmon sit for 10 minutes to absorb the flavors.
4. Toss the carrot sticks with olive oil, smoked paprika, salt, and pepper on a separate baking sheet. Spread them out in a single layer for optimal caramelization.
5. Roast the carrots for 20 minutes, then flip them and add the salmon to the oven. Roast together for 12-15 minutes, or until the salmon flakes easily with a fork and the carrots are tender.
6. Brush the salmon with the remaining glaze right before serving for an extra glossy finish. Tip: A sprinkle of fresh thyme leaves adds a lovely aroma.

Every bite of this maple salmon offers a perfect balance of sweet and savory, with the roasted carrots adding a delightful crunch. Serve it atop a bed of wild rice or with a side of steamed greens for a complete, colorful meal.

Maple Salmon with Wild Rice

Nothing quite captures the essence of autumn like the harmonious blend of sweet maple and rich, flaky salmon, served alongside nutty wild rice. This dish is a celebration of seasonal flavors, offering a comforting yet sophisticated meal that’s perfect for any occasion.

Ingredients

• 4 salmon fillets (about 6 oz each, skin-on for extra crispiness)
• 1/2 cup pure maple syrup (the darker, the better for depth of flavor)
• 2 tbsp soy sauce (I always opt for low-sodium to control the saltiness)
• 1 tbsp Dijon mustard (adds a lovely tanginess)
• 1 clove garlic, minced (fresh is key here)
• 1 cup wild rice blend (I love the texture contrast it provides)
• 2 cups water (for cooking the rice)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• Salt and freshly ground black pepper (to season the salmon)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly heated for the salmon.
2. In a small bowl, whisk together the maple syrup, soy sauce, Dijon mustard, and minced garlic to create the marinade.
3. Place the salmon fillets in a shallow dish, skin-side down, and pour the marinade over them. Let them sit for 15 minutes at room temperature to absorb the flavors.
4. While the salmon marinates, rinse the wild rice under cold water until the water runs clear to remove any excess starch.
5. In a medium saucepan, bring the 2 cups of water to a boil, add the wild rice, reduce the heat to low, cover, and simmer for 45 minutes or until the rice is tender and the water is absorbed.
6. Heat olive oil in an oven-proof skillet over medium-high heat. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Cook for 3 minutes to crisp the skin.
7. Brush the top of each fillet with the remaining marinade, then transfer the skillet to the preheated oven. Bake for 10 minutes, or until the salmon flakes easily with a fork.
8. Fluff the cooked wild rice with a fork and divide it among plates. Top each portion with a maple-glazed salmon fillet.

Flaky, moist salmon with a caramelized maple glaze pairs beautifully with the earthy wild rice, creating a dish that’s as visually stunning as it is delicious. For an extra touch of elegance, garnish with a sprinkle of fresh thyme or a drizzle of reduced balsamic glaze.

Maple Glazed Salmon Skewers

Lusciously glazed with a sweet and smoky maple syrup, these salmon skewers are a testament to the beauty of simple ingredients coming together to create something extraordinary. Perfect for a summer evening or a sophisticated appetizer, they promise a burst of flavor in every bite.

Ingredients

• 1 lb fresh salmon, cut into 1-inch cubes (I always look for wild-caught for its superior flavor and texture)
• 1/4 cup pure maple syrup (the darker, the better for a robust flavor)
• 2 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp smoked paprika (this adds a delightful warmth)
• 1/2 tsp garlic powder (for that essential umami kick)
• Wooden skewers, soaked in water for 30 minutes (to prevent burning)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean to avoid sticking.
2. In a small bowl, whisk together the maple syrup, soy sauce, olive oil, smoked paprika, and garlic powder until well combined. Tip: Taste the glaze and adjust the sweetness or smokiness to your preference.
3. Thread the salmon cubes onto the soaked skewers, leaving a little space between each piece for even cooking.
4. Brush each skewer generously with the maple glaze, reserving some for basting during grilling. Tip: Don’t skip this step; the glaze is key to the flavor.
5. Place the skewers on the grill and cook for 3-4 minutes per side, basting with the remaining glaze after flipping. Tip: Look for the salmon to turn opaque and slightly charred at the edges for perfect doneness.
6. Remove from the grill and let rest for 2 minutes before serving.

Caramelized to perfection, the maple glaze forms a sticky, sweet crust that contrasts beautifully with the tender, flaky salmon. Serve these skewers over a bed of wild rice or alongside a crisp, green salad for a meal that’s as visually stunning as it is delicious.

Conclusion

Kitchen adventures await with these 23 Delicious Maple Salmon Recipes! Each dish offers a unique twist on combining the sweet richness of maple with the savory depth of salmon, perfect for any home cook looking to spice up their meal routine. We’d love to hear which recipe becomes your favorite—don’t forget to leave a comment and share your culinary wins on Pinterest. Happy cooking!

Bella Bacinos