Easy Maple Glazed Salmon
This Easy Maple Glazed Salmon is a quick and easy recipe perfect for weeknight dinners because it's ready in 20 minutes! This dish is drizzled in a garlic, soy, and syrup marinade for tender flaky salmon.
Servings 2 servings
Calories 241kcal
Ingredients
Salmon
- 1/2 pound salmon fillets This was 2 fillets. I use wild-caught salmon.
- 1 teaspoon olive oil
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- salt and pepper to taste
Maple Glaze
- 2 tablespoons maple syrup
- 1/2 tablespoon soy sauce
- 1/2 tablespoon lemon juice
Instructions
- Allow the salmon to come to room temperature. Pat the salmon dry.
- Drizzle the olive oil over the salmon and season the salmon with the smoked paprika, garlic powder, onion powder, salt, and pepper to taste.
Air Fryer
- Air fry the salmon for 5 minutes on 360 degrees. Open the air fryer and add the maple glaze to the top of the fillets.
- Air fry for an additional 5-7 minutes. Mine was ready right at 10 minutes total cooking. Use a meat thermometer and test that the inside of the salmon has reached 145 degrees.
- Allow the salmon to rest for 3-5 minutes before serving.
Pan Seared and Cast Iron
- Place a cast iron grill pan or cast iron skillet on medium-high heat. I like to use a cast iron grill pan, but any pan will work.
- When the pan is hot, add the salmon to the pan with the skin side up.
- Allow the salmon to cook for 4 minutes. Do not move the salmon after you have placed it in the skillet.Monitor the sides of the salmon to determine the perfect time to flip. When the color of the side of the salmon has lightened about 3/4ths of the way up, it's time to flip. This usually only takes 3-4 minutes.
- Flip the salmon. I find a silicone spatula works best. Add the maple glaze to the salmon.
- Cook skin side down for 4 minutes.
- Allow the salmon to rest for 3-5 minutes before serving.
Baked Salmon
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment paper and add the salmon. Cover with another piece of parchment paper.
- Bake for 10 minutes.
- Remove the parchment paper and add the maple glaze to the top of the fillets. Do not add the parchment paper back to the salmon. Bake for another 5 minutes.
- Allow the salmon to cool before serving.
Notes
- You can easily double this recipe by doubling the ingredients.
- Macros assume sugar-free maple syrup is used. Feel free to use your favorite macros calculator to calculate the macros using your syrup of choice.
- The baked and air fryer methods allow the maple glaze to really sink into the salmon.
- Dry the salmon thoroughly before coating it in oil. Wet salmon is more likely to stick to the pan (when searing) and in general, when cooked with any method will increase the likelihood of overcooked salmon.
- Avoid using salmon cold and straight from the fridge. I like to pull the salmon from the fridge and coat it in olive oil and allow it to rest for 15 minutes. Allow it to come to room temperature prior to cooking.
Nutrition
Serving: 1fillet | Calories: 241kcal | Carbohydrates: 2g | Protein: 29g | Fat: 9g