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!
- 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.
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- Smoked Salmon Platter
- How to Make Gravlax
- Soft Shell Salmon Tacos with Mango Salsa
- Maple Mustard Glazed Salmon
- More Delicious Seafood Recipes
- 4 6-ounce salmon fillets, skin on
- 1/4 cup pure maple syrup
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- Large pinch of ground ginger or to taste
- 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 broiler. Spoon a bit more of the marinade over salmon then place 4-5 inches under broiler element.
- Cook to desired doneness, about 10-15 minutes, depending on thickness of fillets.
- Remove from oven and spoon some of the syrupy marinade from the pan over salmon before serving.
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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Serving Size:1 fillet
Amount Per Serving: Calories: 408Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 107mgSodium: 544mgCarbohydrates: 14gFiber: 0gSugar: 12gProtein: 38g
- 2 cups diced fruit, I used about 1/4 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
- Gently toss together fruit, onion, and jalapeno.
- Add olive oil, lime juice, and a pinch of salt. Add cilantro, mix carefully and serve.
Feel free to tweak the recipe with different fruit and peppers depending on what's in season.
Amount Per Serving: Calories: 91Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 18mgCarbohydrates: 15gFiber: 2gSugar: 12gProtein: 1g