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Easy One Pan Maple Glazed Salmon Recipe
Ash Tyrrell

Easy One Pan Maple Glazed Salmon Recipe

I just made this Easy One Pan Maple Glazed Salmon, and I have to say—it was a game-changer for my weeknight dinners. The flavors are sweet, savory, and perfectly balanced, all while keeping cleanup to a minimum.
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Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • Salmon fillets – 4 pieces skin-on preferred for crispiness and moisture – helps keep the fish tender and prevents sticking.
  • Maple syrup – 3 tablespoons pure maple works best – adds natural sweetness that caramelizes during cooking.
  • Soy sauce – 2 tablespoons low-sodium preferred – balances the sweetness with umami and depth.
  • Dijon mustard – 1 tablespoon – adds a tangy kick to the glaze.
  • Garlic – 2 cloves minced – enhances the overall flavor profile with aromatic notes.
  • Olive oil – 1 tablespoon – prevents sticking and gives a slight richness to the glaze.
  • Lemon – 1 juiced – brightens the dish with a fresh citrus flavor.
  • Salt – ½ teaspoon – enhances all the other flavors without overpowering the fish.
  • Black pepper – ¼ teaspoon freshly ground – adds a mild heat and aroma.

Method
 

  1. Start by preheating your oven and gathering all your ingredients. Mince the garlic, juice the lemon, and measure the other items. Having everything ready makes the cooking process smooth and stress-free.
  2. In a small bowl, combine maple syrup, soy sauce, Dijon mustard, minced garlic, olive oil, lemon juice, salt, and pepper. Stir until smooth and well-blended. This glaze is the key to that glossy, flavorful finish.
  3. Place the salmon fillets on the parchment-lined baking sheet. Brush the glaze generously over each fillet, making sure every piece is covered for maximum flavor.
  4. Pop the pan into a preheated oven at 200°C (400°F) and bake for 12–15 minutes. The salmon should flake easily with a fork and have a slight caramelized finish on top.
  5. For extra color and a slightly crisped top, broil the salmon for 1–2 minutes. Keep a close eye to prevent burning.

Notes

  • I always use skin-on salmon—it keeps the fillets juicy and prevents them from drying out.
  • Brushing extra glaze halfway through baking adds a deeper flavor.
  • Letting the salmon rest for a couple of minutes before serving locks in juices.
  • I sometimes add a few slices of fresh lemon on top while baking for extra aroma.