Maple Glazed Salmon with Mango Pineapple Salsa
This super simple Maple Glazed Salmon is quickly cooked under the broiler for a healthy, delicious gourmet entree. This Broiled Salmon only takes minutes to prep, and you’ll always want seconds. Trust me!
This Glazed Salmon is enhanced with a tropical, fresh fruit salsa, making it a restaurant-worthy dish you can make at home!!
Why You Must Make this Maple Salmon
- The sweet-and-salty glaze plays beautifully off the succulent, fresh salmon.
- Marinating adds even more flavor to salmon fillets. Plus, there are only FOUR ingredients in the marinade.
- You can make this rain or shine, as it utilizes the broiler to cook and add a picture-perfect bronze glow to the surface.
Maple syrup enhances so many recipes, not just pancakes and waffles, but even vegetables like Brussels Sprouts! Depending on the season it is harvested, the subtle flavors of real maple syrup can also include nutty, vanilla, coffee, floral, or spicy. It also contains more than 50 antioxidants. Check out the Pure Canadian Maple Syrup site for all sorts of information and recipes. Then grab your real maple syrup and make this quick glazed salmon recipe ASAP!
Recipe Tips
- PRO-Tip: Unlike other seafood, salmon can be marinated longer since it’s not as delicate as white fish.
- If the marinade is acidic from the addition of lemon juice, it can easily make the salmon mushy if marinated for longer than an hour. Six hours will infuse a good flavor if there’s no acid in the marinade.
- To make Roasted Salmon, place it skin-side down on a baking sheet. The rule of thumb is 10 minutes per inch at 400-425°F.
- Use a meat thermometer if you don’t want to cut into the salmon to see if it’s done to your liking.
- PRO-Tip: Salmon cooked to medium, or 135°F, will be cooked without being dry. The FDA recommends cooking to 145°F, but most salmon lovers feel the fish is overcooked and dry at that temperature.
- It’s recommended that you let your salmon rest after it reaches your desired temperature, so the juices have a chance to reabsorb. The internal temperature will rise another 5-10° during a 10-minute resting time, so you may want to pull it out of the oven at 125°F.
- PRO-Tip: Cooking at a high temperature allows some color to develop, especially since the marinade contains maple syrup. The sugars will caramelize, creating a nice browned surface.
- PRO-Tip: Salmon is high in Omega-3 Fatty Acids, which have known health benefits. It’s definitely good fat!
How to Make
A Divine Sweet and Salty Marinade!
I love the mixture of sweet and salty paired with salmon. In this Maple Glazed Salmon recipe, maple syrup with a splash of soy is a wonderful flavor combination. Ginger and garlic added a bit of zing, and I’m thinking some red pepper flakes would have been nice as well if you’re craving some heat.
I’ve updated the photos with a mango, pineapple, and strawberry salsa served atop the salmon. It was a beautiful pairing with salmon. Bill went to work raving about this Salmon Recipe and the lightened-up Fettuccine Alfredo, which I served with it.
Frequently Asked Questions
Often, ingredients are simmered on the stovetop and used as a glaze. In this recipe, the marinade and juices produced during cooking are used to glaze the salmon.
It can be baked, grilled, or broiled. For this recipe, the salmon is placed 4-5 inches under the broiler, and depending on the thickness of your salmon steak or fillet, it’s cooked for about 10 minutes per inch.
Watch carefully so the top of the salmon does not burn. When a marinade contains sugar (or something like maple syrup), it can easily char if not monitored closely.
It takes about 10 minutes per inch under the broiler, but use a meat thermometer for the most accurate way to determine doneness.
These are the temperatures to look for:
There are different recommendations for wild and farm-raised salmon as their fat content varies.
PRO-Tip: The less fatty wild salmon tastes better cooked to 120° F, and the farmed salmon tastes best at 125°F.
The FDA recommends cooking your salmon to 145°F, but I prefer pulling it out at 120-125°F for medium rare, depending on the type. The salmon will be moister, flakier, and more tender if not cooked to that higher temperature.
PRO-Tip: Just like with beef, there will be some carry-over cooking time, meaning the salmon’s temperature will continue to rise as it rests after pulling it out of the oven. So it’s usually OK to remove your salmon from the oven a few degrees under your goal internal temperature.
You May Also Like:
- Health Benefits of Salmon and Easy Salmon Recipes from Aggie’s Kitchen.
- Smoked Salmon Platter
- How to Make Gravlax
- Soft Shell Salmon Tacos with Mango Salsa
- Maple Mustard Glazed Salmon
- More Delicious Seafood Recipes
Maple Glazed Salmon
A super simple salmon marinade that will get an entree on the table in just a little over 30 minutes.
Ingredients
- 4 6-ounce salmon fillets, skin on
- ½ cup pure maple syrup
- ¼ cup of soy sauce
- Large pinch of ground ginger or to taste; you can also mince some ginger root in place of the ground ginger.
Instructions
- Mix maple syrup, soy, garlic, and ginger in a baking dish. Dip each side of the salmon fillets in the marinade, then let sit, skin side down, for about 20 minutes.
- Turn on the broiler. Spoon a bit more of the marinade over the salmon then place 4-5 inches under the broiler element.
- Cook to your desired doneness, about 10-15 minutes, depending on the thickness of the fillets.
- Remove from oven and spoon some of the syrupy marinade from the pan over the salmon before serving.
Notes
The rule of thumb for cooking seafood is 10 minutes per inch of thickness, but it depends on the temperature of your oven. Use a meat thermometer to make sure it's done to your liking. The FDA recommends 145 degrees, but salmon can be dry at that temperature. We prefer about 125 degrees, then letting it rest under foil for 5-10 minutes before serving.
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Nutrition Information:
Yield:
4Serving Size:
1 filletAmount Per Serving: Calories: 408Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 107mgSodium: 544mgCarbohydrates: 14gFiber: 0gSugar: 12gProtein: 38g
Mango Pineapple Salsa
A tropical fruit salsa with a little jalapeno kick. Perfect with seafood, chicken or as an appetizer with chips.
Ingredients
- 2 cups diced fruit, I used about ¼ cup small diced strawberries, then equal parts diced mango and pineapple
- 2 tablespoons minced red onion
- 1 jalapeno, minced
- 2 tablespoons olive oil
- Juice of one lime (or half a large lime)
- A pinch of kosher salt
- Minced cilantro
Instructions
- Gently toss together fruit, onion, and jalapeno.
- Add olive oil, lime juice, and a pinch of salt. Add cilantro, mix carefully and serve.
Notes
Feel free to tweak the recipe with different fruit and peppers depending on what's in season.
Recommended Products
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 91Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 18mgCarbohydrates: 15gFiber: 2gSugar: 12gProtein: 1g
53 Comments on “Maple Glazed Salmon with Mango Pineapple Salsa”
This glaze sounds incredible! This will be happening in my kitchen very soon!
I bet maple and salmon go beautifully! Sounds delicious.
Wow, it looks very yummy!! I want to taste it, today i will cook it!! Thanks for your recipe, darling!! 🙂
This looks amazing! I’m with you – I’ve always thought that maple was ho-hum until I had the real stuff!
Salmon is brought to a whole new level when covered in a delicious glaze. LOVE this recipe 🙂
I like some sweetness in my salmon. Looks perfect with asparagus
The glaze for the salmon sounds wonderful. I love salmon and will have to try this,
glaze on top os salmon is always perfect and this is such a healthy dish I could easily make
Love salmon and been cooking a lot of it too these days. Love the flavors in this recipe and will try out for zure.
BTW, forgot to mention, this post did not appear on my reader. I wonder if its the same issue I had
I’ve rarely tried maple syrup, and probably all of it were the artificial stuff, or maybe real, can’t tell. I need to get acquainted with this liquid gold.
I am making salmon right now! I eat salmon twice a week leftovers on my salad too! We love it.. this is one of my favorite flavoring as well pretty close to how I do it except for putting sesame seeds on top!
love love love your recipe!
I love salmon, I should make it for my fend for yourself night. For some reason my Husband the Fisherman doesn’t like fish unless it’s beer battered and fried.
We eat a ridiculous amount of salmon…and I’m always looking for different ways of making this. It looks great!
I guess we do need our Omega-3’s.
Lizzy, this salmon looks delicious, simple and I love the touch of sweetness.
Hope you are having a fantastic week 🙂
This is one beautiful Salmon!!We love Salmon a lot and sometimes I run out of ideas.Your recipe looks easy and delicious to say the least!!
Quick, easy and tasty? Sign me up! I actually have a huge Alaskan salmon in the freezer–I’ll have to try this on it.
I was just defrosting salmon wondering what to do with it other than the same-ole lemon thing. You just saved dinner!!
Thanks girl!
My family loves salmon and this one looks very easy to prepare for week night. I have real good maple syrup at home and this will be the good recipe to use it other than pancakes!
congrats on all of your awards! you go, girl! 🙂