Name: Maple-glazed roasted salmon
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 skin-on salmon fillets (about 170 g (6 oz) each, 2.5 cm (1 in) thick); 15 ml olive oil (1 tbsp); 0.5 tsp kosher salt; 0.25 tsp black pepper (freshly ground); 60 ml pure maple syrup (1/4 cup; not pancake syrup); 30 ml soy sauce (2 tbsp); 15 g Dijon mustard (1 tbsp); 2 cloves garlic (finely grated); 2 scallions (thinly sliced); 1 tsp toasted sesame seeds (optional); 4 lemon wedges

Maple-glazed roasted salmon

Prep 10 min Cook 15 min Total 30 min Servings 4

About this recipe

Salmon fillets roasted with a layered maple, soy and Dijon glaze, finished under the broiler for caramelized edges. Ready in about 30 minutes.

Method

01

Heat the oven to 200°C (400°F) with a rack in the upper third. Line a sheet pan with parchment. Maple sugar welds to a bare pan.
02

Take the salmon out of the fridge 15 minutes before cooking and pat it completely dry so the glaze sticks.
03

In a small saucepan, simmer 60 ml maple syrup, 30 ml soy sauce, 15 g Dijon and 2 garlic cloves for 2 to 3 minutes, until slightly thickened. Divide the glaze into two small bowls.
04

Place the fillets skin side down on the pan, rub with 15 ml olive oil, and season with 1/2 tsp salt and 1/4 tsp pepper.
05

Brush the fillets with half of the glaze from the first bowl and roast for 6 minutes.
Watch the technique for this step →
06

Brush with the rest of the first bowl and roast 4 to 6 minutes more, until the thickest part reads 52°C (125°F) for medium or 63°C (145°F) for well done.
Watch the technique for this step →
07

For caramelized edges, switch to broil and cook 1 to 2 minutes about 15 cm (6 in) from the element. Watch it the entire time. Maple goes from caramelized to burnt in seconds.
08

Rest the salmon 3 minutes, then brush with the glaze from the second bowl, which never touched raw fish.
Watch the technique for this step →
09

Top with 2 sliced scallions and 1 tsp sesame seeds and serve with lemon wedges.

Notes & swaps

Gluten-free? Use tamari instead of soy sauce.

Thicker or thinner fillets change the time. Check a 2 cm (3/4 in) fillet at 8 minutes; a 4 cm (1 1/2 in) fillet may need 14 to 16.

Wild salmon is leaner and cooks faster than farmed. Start checking 2 minutes early.

Temperature note. The USDA recommends 63°C (145°F) for fish. Many cooks prefer salmon at 52°C (125°F); it rises a few degrees while resting.

Honey works in place of maple, but it browns even faster under the broiler.

Maple-glazed roasted salmon

Ingredients

Method

Notes & swaps

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