Maple Glazed King Salmon Salmon
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Maple Glazed Wild King Salmon is a quick and easy meal, with caramelized salmon and a sweet-and-savory glaze of maple, ginger, and soy. Perfect for weeknight dinners but elegant enough to serve guests.
If you love seafood recipes, try this Irish Baked Salmon or this simple Pan Seared Salmon recipe with greens!
Recipe Overview
- Time: 20 minutes
- Serves: 4-6 servings
- Flavor: Sweet and savory
- Method: Baked on a sheet pan
- Occasions: Quick weeknight dinners or serving guests
What I Love About This Recipe
This maple-glazed baked salmon is one of the family’s favorite weeknight dinners. It’s simpe to make in minutes, has a delicious sweet and savory glaze, that caramelizes into the filet. Quick prep, 20 minutes to bake, and delicious enough for family and friends!
Here’s what else I love:
- The glaze: maple syrup for sweetness, soy + balsamic for umami and depth, ginger and garlic to bring warmth and contrast.
- Minimal fuss: everything goes on one foil-lined pan, pop it into a 400 °F oven and you're done in about 15 minutes.
- Versatility: Though this recipe calls for wild king salmon, you can absolutely use any salmon fillet and still get a great result.
If you enjoy salmon recipes as much as we do, try this easy salmon salad for this fall-inspired Harvest Salmon Salad for lighter meals. This honey glazed salmon is equally easy with a similar flavor profile.
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Ingredients
While the exact ingredients are in the recipe card at the bottom of this post, here’s what you need to make this delicious salmon recipe.
- Salmon: Rich, buttery, and full of flavor. This glaze works with any salmon-adjust baking time for thickness.
- Maple syrup: Adds natural sweetness and creates a lightly caramelized finish.
- Soy sauce: Brings savory umami balance. Use tamari if gluten-free.
- Balsamic vinegar: A touch of acidity for depth and flavor balance.
- Garlic: Fresh garlic adds warmth and aroma.
- Fresh ginger: Brightens the glaze with gentle spice.
How to Make King Salmon
Step-by-step instructions are in the recipe card below, but here’s a quick overview:
- Line a baking pan slightly larger than the salmon filet with foil for easy cleanup, and preheat the oven to 400°F.
- Lay the salmon on the baking sheet.
- Make the marinade by whisking together the maple syrup, soy sauce, balsamic vinegar, garlic, and ginger. Pour over the salmon.
- Bake for 12-15 minutes, depending on the thickness of the salmon. Cut into filets and serve.
Tips:
If you have time, let the salmon marinate in the maple-soy glaze for 30 minutes before baking. It creates an even more enhanced flavor.
What is Wild King Salmon?
Wild King Salmon, or Wild Alaskan King Salmon, is also called Chinook Salmon. King Salmon is the largest of the salmon species, averaging 20 to 40 pounds, and has a firm texture, an excellent flavor, and a beautiful color ranging from nearly red to white.
It also has the highest oil content among salmon species, which makes it the richest source of healthy Omega-3 fatty acids.
When you compare King Salmon with farm-raised Atlantic salmon, both have similar sizes, but King Salmon has more flavor and a firmer, less oily texture.
Variations
- Alternate fish: If king salmon isn't available, try sockeye or coho, or even a hearty whitefish; adjust baking time slightly for thickness.
- Citrus-maple twist: Add the zest of one orange or lemon to the glaze and finish with fresh citrus slices for brightness.
- Spicy glaze: Stir in ¼ teaspoon of crushed red pepper flakes or a dash of hot sauce to the glaze for a gentle kick.
- Herby crust: After glazing, top the salmon with chopped fresh dill or parsley just before serving for a fresh herbal lift.
- Gluten-free option: Use tamari instead of soy sauce, and if you'd like more depth, swap balsamic for a splash of rice vinegar.
Serving Ideas
- Serve alongside steamed vegetables like broccoli, green beans (I love this green beans with garlic recipe), or asparagus, or a simple wild rice pilaf for a balanced plate.
- For a lighter take, serve the salmon on a bed of mixed greens tossed with vinaigrette and cherry tomatoes.
- Leftovers (if any!) make a fantastic salad topper: flake the salmon (as I’ve done with this 5 minute easy tuna salad).
Recipe FAQs
Yes - if you have the time, letting the salmon sit in the glaze for 30 minutes will deepen the flavour. However, it's perfectly fine to apply the glaze and bake right away.
Bake at 400 °F for about 12-15 minutes depending on thickness. A good rule: insert a thermometer into the thickest part and aim for ~140 °F, then allow carry-over cooking. Or check that it flakes easily with a fork.
Absolutely. While wild king (Chinook) is especially rich and flavourful, any salmon fillet will work here. Just adjust baking time for size/thickness.
Store cooled leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm in a 300 °F oven for ~6-8 minutes so the salmon stays moist, or eat cold as part of a salad.
More Recipes You May Also Enjoy
- Easy Salmon Salad with Citrus Dressing
- Honey Glazed Salmon
- Rainbow Trout in Foil Packets
- Maryland Crab Cakes
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Maple Glazed Wild King Salmon Recipe
Equipment
Ingredients
- 1.5 pounds salmon filet skin off and pin bones removed
- 1/4 cup maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 2 garlic cloves minced
- 2 teaspoons fresh ginger minced or grated
- fine sea salt and ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees and line a baking pan, about the same size as the salmon fillet, with foil for easy cleanup. You can also lightly coat it with cooking spray.
- In a small bowl, whisk together the maple syrup, soy sauce, balsamic vinegar, garlic, ginger, salt, and pepper.
- Place the salmon in the baking pan, skin side down, and coat with the maple syrup glaze.
- Bake the salmon for 12-15 minutes depending on the thickness of the salmon. For best results, insert a thermometer into the salmon. Aim for 140º F and know that the salmon will continue to cook after removing it from the oven. When it flakes easily with a fork in the thickest part of the salmon, it is done.
- Cut into filets and serve.
Notes
- Salmon: Wild king (Chinook) salmon is especially rich and flavorful, but this glaze works well with sockeye, coho, or farm-raised fillets too. Simply adjust baking time based on thickness.
- Prep Tip: Pat the salmon dry before glazing. This helps the glaze adhere and caramelize lightly in the oven.
- Glaze Flavor Balance: Taste the glaze before brushing it on. If you prefer it less sweet, add a splash more soy. If you'd like more brightness, add another drop of balsamic.
- Baking Time: Salmon is ready when it flakes easily with a fork or reaches about 140°F at the thickest part, allowing for a few minutes of carry-over cooking as it rests.
- Serving: Spoon a little extra glaze from the pan over the salmon just before serving for a glossy, flavorful finish.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.