Maple Glazed Salmon: Light and easy!


  • 4 salmon fillets (skin-on or skinless, about 6 ounces each)
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh rosemary
  • 2 garlic cloves, minced
  • Lemon wedges, for serving


  1. Preheat the oven to 400°F (200°C) for a conventional oven, or 375°F (190°C) for a convection oven. Line a baking sheet with parchment paper or lightly grease it with cooking spray.
  2. Season the salmon fillets with salt and black pepper on both sides.
  3. In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, chopped rosemary, and minced garlic until well combined.
  4. Brush the maple glaze generously over the salmon fillets, making sure to coat them evenly.
  5. Place the salmon fillets on the prepared baking sheet, skin-side down if using skin-on fillets.
  6. Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. If you prefer your salmon medium-rare, you can reduce the cooking time by a few minutes.
  7. Remove the salmon from the oven and let it rest for a few minutes before serving.
  8. Serve the maple glazed salmon with lemon wedges on the side for squeezing over the fish.

My thoughts on this recipe:

My goal with this Maple Glazed Salmon recipe is to create a dish that is both light and flavorful, without overcooking the salmon. Many restaurants tend to overcook their salmon, resulting in a tasteless and dry dish. That’s why I’m careful when cooking mine and take a lot of care to find just the right cooking time.

Salmon is a delicate fish that requires a gentle touch when cooking. Overcooking it can turn it into a dry and rubbery mess, so it’s important to keep a close eye on the cooking process. This recipe aims to keep things moist and tender, while bringing out its natural flavor.

To achieve this, I set the oven at 400°F (200°C) and bake for 12-15 minutes (adjust for convection oven), depending on how well done you like your salmon. This method allows for gentle and even heat distribution, which helps ensure the salmon cooks nicely and doesn’t dry out.

I flavor the salmon with a simple yet delicious glaze, made with pure maple syrup, dijon mustard, chopped fresh rosemary, and minced garlic. This glaze adds a sweet and savory flavor to the salmon without overpowering its natural taste. The rosemary and garlic brings in an herbaceous flavor, which complements the sweetness of the maple syrup.

In the end, this recipe is all about balance. By being careful with the cooking time and choosing the right flavors, I believe you can create a dish that is both light and flavorful, bringing out the best in this delicious fish. Give it a try and discover just how easy and delicious it can be to cook salmon at home!


Further resources about Salmon (the fish) as well as some cool resources on cooking:

  1. “The Plight of Wild Salmon” – National Geographic –
  2. “The Secret Life of Salmon” – Smithsonian Magazine –
  3. “Salmon and the Circle of Life” – Alaska Department of Fish and Game –
  4. “How to Cook Salmon: Everything You Need to Know” – Bon Appétit –

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