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
- 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 longer than an hour. Six hours will infuse a good flavor if there’s no acid in the marinade.
- To roast salmon, place it skin side down on a baking sheet. The rule of thumb is 10 minutes per inch at 400-425 degrees.
- Use a meat thermometer if you don’t want to cut into the salmon to see if it’s done to your liking.
- Salmon cooked to medium, or 135 degrees, will be cooked without being dry. The FDA recommends cooking to 145 degrees, 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 comes to your desired temperature, so the juices have a chance to reabsorb. The internal temperature will rise another 5-10 degrees during a 10 minute resting time, so you may want to pull it out of the oven at 125 degrees.
- 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.
- Salmon is high in Omega 3 Fatty Acids which have known health benefits. It’s definitely good fat!
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 recipe, and the lightened-up Fettuccine Alfredo with which it was served.
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.
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 contents vary.
The less fatty wild salmon tastes better cooked to 120 degrees and the farmed salmon best at 125 degrees.
The FDA recommends cooking your salmon to 145 degrees, but I prefer pulling it out at 120-125 degrees for medium rare, depending on the type. The salmon will be moister, flakier, and more tender if not cooked to that higher temperature.
Just like with beef, there will be some carryover cooking time, meaning the salmon’s temperature will continue to rise as it rests after pulling out of the oven.
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
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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
- ¼ cup pure maple syrup
- 2 tablespoons soy sauce
- Large pinch of ground ginger or to taste
Instructions
- ¼Mix 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.
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”
That salmon is really beautiful. I didn’t know that maple syrup contains antioxidants. I’m going to start feeling better about eating waffles! But back to that salmon, I love pairing hearty fish with fruit. It’s so fresh. Thanks for all the tips!
This salmon looks terrific – loving its appetizing opaque color and particularly that beautifully browned caramelization. And those maple notes must be so lovely!
I just love how the maple syrup carmelizes on the fish, it must be absolutely wonderful and so festive too! It drives me absolutely crazy how people still don’t use an instant-read thermometer, it really takes the guess-work out and prevents you from poisoning your guests! I have a friend who’d rather over-cook something than take out the darn thermometer and use it!!!
We eat a lot of salmon but needed a new recipe. This one was a huge success and will be making again. Unfortunately my salmon did not turn out glazed, but very tasty. Thumbs up!
So glad you enjoyed this, Susana! Thanks for reporting back!!
This was so delicious! Definitely going to be a repeat dinner in our house!
I am totally obsessed with this maple glaze! I swear this stuff is magical!
I absolutely loved how delicious this salmon was! Cannot wait to make it again.
I seriously loved how flavorful this is! And it is so easy to make too! Perfect!
Haven’t even had my breakfast and I’m craving this wonderful salmon!
What a lovely way to prepare salmon…I love the maple/soy sauce combo! Beautiful dish 🙂
I am a huge fan of pure maple syrup and do a lot of baking with it. I welcome this lovely savory recipe and hope to try it soon! Looks like a beautiful meal you had. 🙂
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!
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! 🙂
Really yum. I think I’ll make a version of this tonight!
Second maple salmon post I’ve seen in a few days. Something is telling me that fate wants me to make this cause this looks delicious 😀
Agree, nothing like the tree tapped syrup & this sweet + salty pair sounds dee-licious!
4 awards?!! Yes, they are well deserved 🙂
Mmm this is just the way I like salmon! (otherwise I don’t really like it all that much) Sweet & a little salty. I bet a little bit of crushed red pepper really would be amazing also! Yum! Great recipe!
Salmon is my most favorite fish and I make it so many ways. However I’ve never tried your version but plan to especially having all those ingredients on hand.
I too was raised on Aunt Jimima (that’s spelled wrong I know) and it was hard at first getting use to pure maple syrup but it’s so much better.
Thanks for sharing your recipe.
Very interesting combo! I wonder if this will work with a salt water fish…salmon def has its own particular flavor. I feel an experiment coming on! 🙂
I cannot believe you didn’t like maple syrup! Or that it can contain so many antioxidants (I’ll be using a little more now!).
This glaze sounds perfect for salmon. Cannot wait to give it a try!
I guess we do need our Omega-3’s.
I love maple anything and it looks like such a good pairing with this salmon! Yum. There’s really no going back to artificial after you’ve had real maple syrup, is there?!
Looks fantastic! I love asparagus with my salmon, too 🙂
Like you, I’m not born into maple love… I’m getting more used to it, but I cannot abide maple syrup candies for example.
I love salmon anyway, but especially with the glaze and marinade. Salmon is simple to prepare and so healthy:) My husband will only eat salmon from Costco. Go figure!
Congrats on all of your awards, so much fun!
this is making my salmon craving worse!
Congrats on the blog awards Lizzy and hoping more will come your way. Gosh!!! simple and when the salmon is paired with the asparagus, all the more superb.
Glazed salmon always gets a thumbs up from me and yours is no different. Simply delicious Liz!
I love salmon, never had glaze on it, but it sounds like it would be delicious! Great pictures as always! 🙂
I’m a big fan of salmon with any glaze,and is always good together with asparagus YummY 🙂
Ridwan
Oh, Liz! What a wonderful use for the maple syrup! We are never without it and my son adores salmon… sold!
My kids never had the fake stuff, and I remember when I was younger that I always begged my mom to get the stuff that my friends had. I had never tasted it, but they all said it was so good. Now I”m thankful that she didn’t give in, and neither did I!
And I was wondering what to do with my maple syrup! (I have had it for a year at least) Excellent idea!
Maple glazed salmon is one of my family’s favorite dishes, its about the only way my younger brothers will eat fish. Your recipe looks delicious! I’ve never added ginger, I’l definitely give it a try next time 🙂
Congratulations on your awards! I also love the combination of sweet and salty in a recipe and this looks like a winner. It is so worth to pay far more for a bottle of pure maple syrup just to get that flavor and the benefits it offers.
As a born & raised Vermonter, I can only agree that real maple syrup is the only one worth having. My husband calls me a snob because I will not eat the fake stuff, so be it.