A roasted salmon fillet with a glossy glaze on a black plate, with a fork

As an Amazon Associate I earn from qualifying purchases.

Maple-Glazed Roasted Salmon with Soy and Dijon

Name: Maple-Glazed Roasted Salmon with Soy and Dijon
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); 1/2 tsp kosher salt; 1/4 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

Prep 10 min Cook 15 min Total 30 min Servings 4

By Lukasz Jagiello

Published Sep 16, 2026 · Updated Oct 28, 2026

Recipe

About this recipe

Roasted salmon fillets with a sticky, glossy glaze of maple syrup, soy sauce, Dijon and grated garlic, finished with scallions, sesame seeds and lemon. The glaze goes on in layers, and a short, optional broil browns the edges. Save some glaze in a clean bowl for the last brush, away from the raw fish. Roasting cooks the fillets evenly, all in about 30 minutes.

Tip: The maple, soy and Dijon glaze goes on in layers, not all at once. A short finish under the broiler turns the sugars into a sticky, glossy crust. Without it, the glaze would just stay wet on top. Roasting instead of pan-searing cooks the fillets evenly all the way through, in well under 30 minutes total.

Equipment used in this recipe

instant-read thermometerView on Amazon
Checking the internal temperature directly is the only way to know it's done without guessing from time alone.

Techniques in this recipe

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.