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Maple Sesame Salmon

Maple Sesame Salmon

iamwinfred
This Maple Sesame Salmon is the kind of dinner that makes you look like you tried way harder than you actually did. A handful of pantry staples turn into a glossy, sticky glaze that clings to tender salmon fillets in under half an hour. The maple syrup caramelizes into something rich and almost candy-like, while the soy sauce and sesame oil keep things savory and balanced. It is weeknight easy but still feels special enough for company.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 340 kcal

Equipment

  • Rimmed baking sheet keeps the glaze contained while the salmon bakes
  • Parchment paper or aluminum foil, for easy cleanup
  • Small mixing bowl for making the marinade
  • Whisk or fork, for combining marinade
  • Basting brush or spoon, for applying glaze
  • Instant-read meat thermometer takes the guesswork out of doneness
  • Shallow dish or resealable bag, for marinating
  • Small saucepan optional, for warming reserved glaze
  • Paper towels for patting salmon dry

Ingredients
  

  • 4 fillets salmon fillets about 6 ounces each, skin on or off
  • 1/3 cup pure maple syrup 80ml; use real, pure maple syrup for best flavor
  • 3 tablespoons low sodium soy sauce 45ml; or tamari for gluten-free
  • 1 tablespoon toasted sesame oil 15ml
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger grated; about 5g
  • 2 tablespoons toasted sesame seeds 30ml; plus more for garnish
  • 2 green onions thinly sliced, for garnish
  • salt to taste
  • black pepper to taste

Instructions
 

  • Whisk together maple syrup, soy sauce, sesame oil, minced garlic, and grated ginger in a small bowl. Set aside 2 tablespoons of the mixture in a separate container to use as a finishing glaze.
  • Pat the salmon fillets dry with a paper towel and season both sides lightly with salt and pepper. Place in a shallow dish or resealable bag, pour the larger portion of marinade over top, and turn to coat. Refrigerate for at least 20 minutes or up to 2 hours.
  • Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or foil and lightly grease it to prevent sticking.
  • Remove salmon from marinade, letting excess drip off, and place skin side down on the prepared baking sheet. Discard the used marinade. Bake for 12 to 15 minutes, until salmon flakes easily with a fork and reaches an internal temperature of 145°F.
  • About 3 minutes before the salmon finishes baking, sprinkle the toasted sesame seeds evenly over each fillet and return to the oven to toast slightly. Watch closely to prevent burning.
  • Warm the reserved 2 tablespoons of marinade in a small saucepan or microwave until slightly thickened. Brush or drizzle this fresh glaze over the baked salmon. Garnish with sliced green onions and an extra pinch of sesame seeds, then serve immediately.

Notes

  • Pure maple syrup is essential: Avoid imitation pancake syrup, which will taste flat and overly sweet. Real Grade A maple syrup caramelizes beautifully for the best flavor.
  • Pat the salmon completely dry before marinating so the glaze adheres well to the surface of the fish.
  • Do not over-marinate: Marinating longer than 2 hours can cause the salt in the soy sauce to start firming up the fish, resulting in a tougher texture.
  • Always discard used marinade that has touched raw salmon — do not reuse it as a finishing sauce. This is why we reserve a separate portion.
  • Let the salmon rest for a minute or two after baking so the glaze sets slightly and stays glossy when served.
  • Watch the sesame seeds closely during the final few minutes of baking — they can go from toasted to burnt very quickly.
  • Storage tip: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 275°F oven for about 10 minutes to avoid drying out.
  • Make it gluten-free: Simply swap the regular soy sauce for tamari or a certified gluten-free soy sauce.
  • Make it spicy: Whisk a teaspoon of sriracha or a pinch of red pepper flakes into the marinade for extra heat.
  • Try it grilled: Skip the oven and grill the marinated fillets over medium heat for about 4 minutes per side for a smoky variation.

Nutrition

Serving: 1ServingCalories: 340kcalCarbohydrates: 18gProtein: 29gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 620mgPotassium: 710mgFiber: 1gSugar: 15gVitamin A: 2IUVitamin C: 4mgCalcium: 8mgIron: 8mg
Keyword easy salmon dinner, glazed salmon, maple salmon, sesame salmon, sheet pan salmon
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