Healthy Maple-Glazed Salmon
27 min
|
easy
|
gluten-free,
lactose-free
Recipe by Eunice
Introduction
I don't do bland fish; this maple-glazed salmon brings a bold sweet-savory hit with tamari, Dijon, ginger, garlic, and smoked paprika for a sticky, caramelized finish.
Fast enough for weeknights but sexy enough for date night, it bakes hot or grills clean on the Weber, stays tender and flaky, and is gluten-free friendly thanks to tamari.
Ingredients (4 servings)
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Ingredients
- 4 salmon fillets salmon fillet 2 lb
- 2 Tbsp olive oil olive oil
- 6 Tbsp pure maple syrup pure maple syrup 6 Tbsp
- 2 Tbsp gluten-free tamari gluten-free tamari 1 fl oz
- 2 Tbsp Dijon mustard Dijon mustard 1.14 oz
- 2 cloves garlic, minced garlic 0.18 head
- 1 tsp smoked paprika smoked paprika 0.08 oz
- 1 tsp fresh ginger root, grated fresh ginger root 0.07 oz
- 1 tsp lemon pepper lemon pepper 0.15 oz
- 3 green onions, thinly sliced green onions 0.43 bunch
How to Make Healthy Maple-Glazed Salmon
-
Prep the oven and pan
Preheat the oven to 400 F and line a sheet pan with parchment or lightly oil a cast-iron skillet.
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Make the maple glaze
Whisk olive oil, maple syrup, tamari, Dijon, garlic, smoked paprika, grated ginger, and lemon pepper until smooth.
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Reserve some glaze
Pour off about one third of the glaze into a small saucepan and set aside for finishing so it never touches raw fish.
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Marinate the salmon
Pat the salmon very dry, place on a plate or shallow dish, and spoon the remaining glaze over to coat for 15 to 30 minutes in the fridge.
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Roast the salmon
Place salmon skin side down on the pan and roast for 9 to 12 minutes until the thickest part flakes easily and reads about 120 to 125 F for medium.
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Reduce the finishing glaze
While the salmon roasts, simmer the reserved glaze over medium heat for 2 to 3 minutes until lightly syrupy, stirring so it does not scorch.
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Glaze and broil for shine
Brush the reduced glaze over the salmon and, if you want deeper caramelization, broil for 30 to 60 seconds, watching closely.
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Rest and garnish
Let the salmon rest 2 minutes, shower with sliced green onions, and add a pinch of flaky salt or a squeeze of lemon if you like a brighter finish.
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Grill option
Grill skin side down over medium heat for 6 to 8 minutes, flip briefly for 30 seconds to kiss the top with heat, and glaze off the grill.
Substitutions
- Tamari -> Coconut aminos
- Coconut aminos keep it gluten-free and add a round, slightly sweeter umami that softens the bite of Dijon while staying balanced.
- Maple syrup -> Date syrup or honey
- Date syrup leans caramelly and earthy so the glaze tastes deeper with less perceived sweetness, while honey brings a floral vibe and a slightly faster caramelization.
- Dijon mustard -> White miso (gluten-free certified)
- White miso adds silky body and savory depth so the glaze tastes richer and clings better, with a gentler tang than Dijon.
Tips
- Pat the fish dry like you mean it
- Dry surface equals better adhesion and lacquered glaze instead of watery runoff.
- Use skin-on fillets for insurance
- The skin shields the flesh from direct heat so the glaze can caramelize while the fish stays juicy.
- Reserve or boil that marinade
- Always keep a clean portion for finishing or boil any raw-contact marinade for at least 2 minutes before brushing on cooked fish.
- Mind the sugar
- Maple wants to scorch so keep heat moderate and finish with a short broil while watching like a hawk.
- Thermometer wins
- Pull at 120 to 125 F for medium and rest 2 minutes so carryover finishes the job without drying it out.
- Cast-iron or parchment for clean release
- A hot cast-iron pan gives you caramel edges while parchment keeps cleanup civilized and prevents sticking.
- Save leftover glaze for sides
- Double the reserved glaze and toss with roasted Brussels sprouts or charred broccoli so the plate tastes cohesive.
Nutrition Facts *
| Energy | 735 | kcal |
|---|---|---|
| Protein | 57 | g |
| Total Fat | 47 | g |
| Carbohydrates | 19 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My glaze burned on the pan, what went wrong?
- Your heat was too high or the glaze pooled under the fish, so roast at 400 F and brush most glaze on top with only a thin film under the fillets.
- How do I know the salmon is done without overcooking?
- It should flake easily with a fork and look just translucent in the center, or use a thermometer and pull at 120 to 125 F for medium.
- Can I use skinless fillets?
- Yes, line the pan with parchment and reduce broil time because skinless caramelizes faster and can dry if pushed.
- What if I only have regular soy sauce?
- Use it and cut the amount by a teaspoon to manage salt, but skip if cooking gluten-free and choose coconut aminos instead.
- Can I cook from frozen?
- Thaw first in the fridge overnight or under cold running water in a sealed bag so the glaze sticks and cooks evenly.
- How do I keep the kitchen from smelling fishy?
- Dry the fish well, roast at 400 F for a shorter time, and simmer lemon slices or vinegar water on a back burner while you cook.
- The glaze is too sweet for me, how do I balance it?
- Add a squeeze of lemon, a splash more Dijon, or an extra teaspoon of tamari to push salty and tangy notes forward.
Serving Suggestions
This salmon loves company with garlicky sautéed greens, sesame cucumbers, or a citrusy cabbage slaw to slice through the sweet heat.
A sprinkle of toasted sesame seeds and a quick lemon squeeze wake everything up, and if you are feeling bold, add chili flakes for a low-key tingle.
More pairings:
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