Honey Maple Glazed Salmon

5 from 4 votes

An easy, 4-ingredient baked salmon recipe that's full of sweet and savory flavor.

Course Dinner

Cuisine American, Asian

Keyword 4 ingredient baked salmon, baked salmon, Baked Salmon Fillet, baked salmon recipe, honey maple glazed salmon, maple glazed salmon

Prep Time 5

Cook Time 13

Resting Time 15

Total Time 33

Servings servings

Calories 235kcal

Author Blair Lonergan

4 salmon fillets (about 5-6 ounces each)
2 tablespoons reduced sodium soy sauce
1 tablespoon honey
1 tablespoon maple syrup
Kosher salt and ground black pepper, to taste
Optional garnish: sliced green onion, toasted sesame seeds, crushed red pepper flakes

Preheat oven to 425°F. Line a rimmed baking sheet or large baking dish with aluminum foil (for easy cleanup) and spray with nonstick cooking spray. Place salmon skin-side down on the prepared baking sheet. Pat dry with paper towels. Brush some of the soy sauce onto each salmon fillet. Let the salmon sit and marinate at room temperature for about 15 minutes.
Cook the salmon on the top rack of the oven for 10 minutes. While the salmon is in the oven, whisk together the honey and maple syrup in a small bowl. Remove the salmon from the oven and baste with the honey mixture.
Turn the oven setting to "BROIL" on high. Place the salmon about 4-6 inches from the broiler. Broil for 2-3 more minutes, or until the outside is crispy and the fish flakes easily with a fork. Garnish with green onion, sesame seeds, or crushed red pepper flakes. Serve immediately.

If you're starting with frozen salmon, let the salmon thaw in the refrigerator overnight before using in this recipe.

Line the baking sheet with aluminum foil or parchment paper. This makes cleanup easy!

How to stop salmon from sticking to the pan: Drizzle the foil with just a little bit of olive oil or spritz with nonstick cooking spray. This will not affect the crispy skin on the underside of the salmon -- in fact, it'll help make it crispier!

Wait to season the fish with salt and black pepper until it's done and you can taste it. The soy sauce adds a good amount of sodium to the salmon, so you might not need any extra salt.

The total cooking time will vary depending on the size, temperature, and thickness of your fish when it goes into the oven. As a result, keep a close eye on the salmon and remove it as soon as the outside is crisp and the inside flakes easily with a fork. If using a meat thermometer, you're looking for an internal temperature of 145°F in the thickest part of the fish.