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Maple Soy Glazed Salmon

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This EASY Maple Soy Glazed Salmon recipe is both quick AND delicious, and made with just five (5) ingredients.

Only five ingredients, this EASY salmon recipe is both quick AND delicious! Plus don't forget all those omega-3 fatty acids you get from eating this wonderful fish that takes less than ten minutes to cook.
Maple Soy Glazed Salmon

Only five ingredients, this EASY Maple Soy Glazed Salmon recipe is both quick AND delicious! Plus don’t forget all those omega-3 fatty acids you get from eating this wonderful fish that takes less than ten (10) minutes to cook. I also made an air fryer version Air Fryer Maple Soy Salmon which is even quicker! And some other salmon favorites, this basic Baked Salmon, Basil Parmesan Salmon, and these Salmon Sushi Bowls.

I love salmon, I could eat it everyday (see all my salmon recipes here) but if salmon is not your thing, you could make this with another fish such as cod or bass.

Today I am thrilled to share this delicious salmon recipe from Jennifer Farley’s new cookbook The Gourmet Kitchen. Jennifer is a wonderful cook and a great photographer. Her cookbook is filled with approachable, gourmet dishes for a home gourmet, all of which she photographed herself.

I never order salmon in restaurants because they always over-cook it and it’s so easy to make at home. This dish couldn’t be easier, let the fish marinate 20 minutes then roast for 8 to 10 minutes. While it’s in the oven, take the marinade and reduce it into a glaze that you pour over the fish – DELISH! This recipe makes four servings, but since it was just me and my aunt I made half the recipe and also roasted some Brussels sprouts to make it meal. If you wish to do this, this works best for two servings – cut the Brussels in half, spray with a little olive oil and pinch of salt and roast until just done, then add the fish and proceed as directed.

Maple Soy Glazed Salmon

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Maple Soy Glazed Salmon

4.99 from 58 votes
This EASY Maple Soy Glazed Salmon recipe is both quick AND delicious, and made with just five (5) ingredients.
Course: Dinner
Cuisine: American
5-ingredient salmon dish
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Yield: 4 Servings
Serving Size: 1 piece


  • 3 tbsp pure maple syrup
  • 3 tbsp reduced sodium soy sauce, or gluten-free soy sauce
  • 1 tbsp sriracha hot sauce
  • 1 clove garlic, smashed
  • 4 6 oz wild salmon fillets, skinless


  • Combine maple syrup, soy sauce, sriracha and garlic in a small bowl, pour into a gallon sized resealable bag and add the salmon. Marinate 20 to 60 minutes, turning once in a while.
  • Preheat oven to 425°F. Lightly grease a baking sheet with nonstick spray. Remove the fish from the marinade and pat dry with paper towels. Pour the marinade in a small saucepan.
  • Place the fish on the baking sheet and cook 8 to 10 minutes. Meanwhile, bring the marinade to a simmer over medium heat and reduce until it thickens into a glaze. Spoon over fish just before eating.

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Slightly adapted from The Gourmet Kitchen cookbook (affilate link).


Serving: 1 piece, Calories: 293 kcal, Carbohydrates: 12 g, Protein: 35 g, Fat: 11 g, Cholesterol: 94 mg, Sodium: 570 mg, Sugar: 10 g


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159 comments on “Maple Soy Glazed Salmon”

  1. Loved it! I tried to use extra Sriracha to make it hotter, which it did. But also threw off the ratio of other flavors. So don’t do that 🙂 making again tonight!

  2. So awesome! I used brown sugar instead of maple syrup, but now I’m using syrup and Crunchy Garlic Chili Sauce !

  3. This has become a staple for my family. I make it at my home, and my parents and brother also make it all the time. It’s so good, so easy, so flavorful. It’s great in both the oven and the air fryer. Just fabulous.

  4. Fast, easy, delicious. Everyone in my family loves it from 1 to 43 years old. It’s the only way my 5 year old eats salmon and says it’s her favorite.

  5. So yummy! So easy! Substituted this in my ST meal planner with something that was close to same calories. Love the planner!

  6. Avatar photo
    Martha Daniels

    Quick and easy marinade, very tasty. One tablespoon of sriracha is way too much I think, so I recommend 1-2 teaspoons so it doesn’t overwhelm the other ingredients.

  7. Avatar photo
    Debbie Lorsch

    Prepared it for tonight’s dinner. Both my husband and I thought it was wonderful and super easy to prepare! Will definitely make it again.

  8. This was so amazing and so easy! Definitely going to be in our regular rotation! Thank you SO MUCH for sharing!

  9. I am a vegetarian slowly incorporating more seafood into my diet. My boyfriend and I have made this a few times and it is so easy, delicious, and perfect for weeknight meals! Thank you!!

  10. I have very few recipes that are on regular rotation, but I make this one all – the – time. My family loves it. We started out with less siracha, but I have worked them up to the full amount. It turns out perfect every time and is so delicious.

  11. Absolutely delicious! I cut the siracha in half for my family’s taste but otherwise made exactly as directed. It is our new favorite salmon recipe! And so easy! Thank you!

  12. I would give this recipe 10 stars if I could. I love this. The sauce is amazing and I love that the heat comes from the sirracha so it’s super easy to add more or less heat. We loved this so much I know use this sauce on smoked wings and everyone raves about it. By far one of my top five recipes from ST.

  13. This recipe is a definite keeper! It was flavorful and calorie friendly. I didn’t change any of the ingredients. There was some spice to it, but very minimal in my opinion. The only change I would make would be to make more marinade although I fully recognize that would alter the calorie content. Regardless, I was very happy with the way this meal came out.

  14. Wow! This is amazing. Adding it to the rotation for sure! It went perfect with the Brussel Sprouts and Shallots recipe. 

    I roasted the sprouts and salmon together in the fan assisted oven. 

  15. This was sooooo good and so easy!! Baked it up and served with roasted asparagus. Delicious! Thank you for another wonderful recipe!

  16. I liked this recipe so much, I made it with chicken breasts. It was delicious. I cooked it in the air fryer. Quick and easy. I prefer the salmon, but this is a tasty alternative. Thanks for your great recipes, Gina! 

  17. Used this marinade on a pork tenderloin tonight! Made a separate bit to reduce down as a glaze to drizzle on. Grilled the meat on our Weber Summit grill. SO GOOD! Roasting pork comes out okay but on the grill it’s just delicious with veggies or cauliflower fried rice

  18. I used a skinless frozen fillet after thawing it out but the salmon crumbled quite a bit, I love the smell of the sauce already and am following the recipe as is! Hoping the quality of the salmon isn’t jeopardized

  19. Salmon is not one of my husband’s favorites, but he agrees that this is the best salmon recipe I’ve tried (and there have been many). So now we have a great go-to for salmon – yay! The combination of sweet, salty and spicy for the marinade/glaze is a total winner.

  20. Can I just say this recipe is amazing?! I usually have salmon with lemon and Penzey’s Foxpoint covering the top. I’ve made this recipe twice and had planned to try other ones but this one’s so good I doubt I’ll eat it any other way now! The sweet and spicy flavor is so good it’s almost impossible to eat one serving. The first time I made it I only made it for one serving and was so disappointed to not have leftovers! The only tip I can add is turning the heat down a bit if you have a gas stove, my sauce burned a bit and the fire alarm went off but this last time I lowered the heat and cooked a little longer without a problem. This is my favorite of your recipes and I loved other ones too!

  21. It was delicious fast and easy, I did not have sriracha on hand so I used some Hot Shot! to give it a little kick and it was great. Trying it again with sirracha!

  22. This recipe was delicious! What an awesome mix of sweet and spicy! So easy too! I highly recommend!! 

  23. Love this recipe – I make it once a week but I use sugar-free pancake syrup – lowers the points to zero….

  24. Oh my word…just made this for dinner and told my husband that I plan on making it every week. Instead of baking mine in the oven, I cooked it on the stovetop in a skillet sprayed with Pam. It was so fast, so easy and SO delicious! I am over the moon. Thank you, thank you, thank you. 😊👍❤

  25. This was incredible. I didn’t use the extra marinade as a glaze because I was lazy and I regret it. I will make my salmon this way EVERY time!

  26. This was fantastic!  I want to make it again tomorrow!  I don’t actually love salmon but my husband does (and I feel like I should eat it to get more fish in my diet)….but this is a recipe I’m already planning on making again!  I’m pinning it to my “faves” board.

  27. Avatar photo
    Debbie Johnson

    So easy and super delish despite the fact I messed up the recipe a bit. So tender flavorful and great flavor. I made it for friends turns out one of whom doesn’t like fish much and he ate his entire piece. Definitely a keeper!  Next time I’ll get the recipe right 😊. 

  28. I don’t usually comment about recipes but had to this time. I have made salmon hundreds of ways over the years but this is hands down our favorite. Simple, easy, fast and delicious! I also loved the flavor of the siracha. Please don’t skip it! It added a great flavor but not the heat, and I even added extra because we love it. I also subbed half liquid amino for the soy sauce to cut some sodium but this couldn’t have easier. KUDOS

  29. Avatar photo
    Debbie Johnson

    How much coconut aminos if using in place of soy? Is it low salt? I have some just not sure yet how to use. Thanks!

  30. WONDERFUL. I’ve made this at least a half a dozen times for all sorts of people and it’s always a hit (even my roommate, who doesn’t like fish OR Brussels sprouts, which is a must with this). It’s my favorite meal to impress that is actually super simple and easy, so it’s a win-win!

  31. Avatar photo
    Jillian Cherry

    So I decided to give Salmon a try again… I really disliked it every other time I’ve had it. I tried this recipe and OMG I am a salmon convert! It was SO GOOD I even had the leftovers for lunch the next couple of days… Let me tell you… eating fish as leftovers is not something I normally do, but this was just as good the next day. I’m so excited to make this again! And so happy I’ve found a healthy salmon recipe that I like. Now on to look at the rest of your salmon recipes! LOL Just wanted to say thanks! 🙂

  32. Avatar photo
    Geraldine Tardy

    I will be making this recipe again tonight. It has become our favorite way to prepare salmon.

  33. I added gochujang, ginger and a bit of sesame oil to mine to give it a Korean flair. Really good! Still adds up to 3 smartpoints! Thanks for the recipe!

  34. Avatar photo
    kristin dreher

    This was to die for, and so simple. I grilled for about 3 or 4 minutes per side instead of using the oven. Grilling made the salmon skin crispy and divine. Thank you for another amazing recipe!

  35. In looking for a recipe for soy and maple sauce for salmon I came across this.   Quite easy and good; will definitely use again.  Thank you for sharing. 

  36. Avatar photo
    Joanne Ascher

    DELICIOUS!  I made this with swordfish because hubby doesn’t like salmon!  Family favorite, along with so many of Gina’s SkinnyTaste recipes!!

  37. Absolutely Delicious!!! Simple to prepare but tastes like you took your time.  I also roasted Brussel Sprouts with dish perfect easy pairing.  Thanks for recipe!!

  38. Absolutely Delicious!!! Simple to prepare but tastes like you took your time.  I also roasted Brussel Sprouts with dish perfect easy pairing.  Thanks for recipe!!

  39. This is SO good. Anyone who is not a big fish fan will love it. My teenage son vacuumed up a half pound of fish in 5 minutes. It’s a regular for us and one of my favorites.

  40. This is so good you will want fish everyday. My only change would be to glaze the fish and broil it for a minute or two at the end.

  41. This was fantastic! I cooked the salmon in my steam oven using the pre-set masterchef method (meaning cook time and temp are pre-programmed). The salmon came out absolutely perfect. Loved the sweet, savory and spicy flavors. I served with some cous cous and a side salad. Will definitely be making this one again.

  42. Very easy to follow and time-saving. I did find that the reduction sauce was still too salty even though I used reduced sodium soy. Will make it again and invite company to share. I would like suggestions for other fast and easy accompaniments to wow guests.

  43. Avatar photo
    Tiffany Caroselli

    I accidentally let the salmon marinate overnight. Should I not use it, or can I still cook as is? I’m having friends over for dinner, so I don’t want to take any chances. 

  44. Delicious and sooo easy to prepare!  The glaze reduces down nicely and adds that extra goodness to the dish. Yum!! Thanks, once again, Gina for another great recipe!

  45. Was amazing…as usual!  My 17 year old said it tasted like the salmon at the hibachi restaurant. 

    Thank you!

  46. I’ve made a similar recipe from another source and absolutely loved – the maple and soy is surprisingly amazing with salmon (had some converters in the household after this one). Just a quick questions, do you think baking with the marinade would be good as well – why put it on after/separate?

  47. Best Salmon recipe ever. Made it for company, and it was a huge hit! That’s what I love about your recipes Gina, I can prepare them for company, and no one knows they are eating “Weight Watcher” food! You are my go to website, when I want inspiration for what to make for dinner, and stick to my plan!!

  48. I am SO happy I came across this recipe. I typically stay away from recipes when I see sriracha, as it’s not my favorite, but this recipe is TO DIE FOR & so easy. I could seriously eat this every day for dinner. THANK YOU!

  49. Great recipe! The Sriracha was present but not overwhelming. I paired the salmon with broccoli and brown rice. Thanks for the recipe!

  50. This salmon blew me away. It was better than restaurant quality! Better yet, it was super simple and made with ingredients we have lying around. 
    Yum. Thank you for posting this!

  51. Really spectacular, thank you for this! I had very little salmon experience and this was perfect – easy, fast, and delicious!

    1. The way it was cut, I cooked the skin on it’s side. You can remove or cook skin side down if you wish.

      1. I am confused…the recipe calls for skinless salmon but this question was regarding cooking skin side down? Thanks for clarifying.

  52. This recipe was amazing! I love a recipe that is simple but delicious. My boyfriend and I are making it again this week. Thanks for all of your great meals!

  53. Avatar photo
    Frances Locati

    Wonderful and so easy. I have been “training” myself to like more heat in food so I did use the sriracha sauce, but just one teaspoon and it was plenty hot for me. I like baking food too, much easier and more full proof. My salmon was rather thin and only took 6 minutes. It is easy to over cook salmon.

      1. I Always make mine with sugarfree maple syrup, it comes out great! One of my go to recipes, thanks Gina!

  54. I tried this for the 1st time last night, & it is my new go-to salmon recipe. SOOOOO GOOD!!! That sauce is amazing! And SO EASY!!! Absolutely loved it! Thank you!

  55. This was delicious! Your Gochujang glazed salmon will always be my favorite, but I loved the flavors in this recipe. I made the Brussels sprouts just like you did and served the fish over brown rice. Thanks for another winning dish!

  56. I rarely write a review but had to for this one!  An absolutely delicious salmon recipe!  I put a cast iron skillet in the oven while preheating, then when it was hot and time to cook the salmon, I sprayed it with cooking spray and put the salmon in and cooked it in the cast iron.  I also thinly sliced some fresh jalapeño and put it alonside the salmon while baking.  What ended up was a beautiful brown sear on the salmon and the jalapeños just sort of ‘frizzled’ and were a lovey garnish to the dish.  Love all your recipes Gina!  Thank you!

  57. Really delicious, quick and only 4 ingredients. Used Sambal Oelek in place of sriacha as that’s what I had, and I used non stick aluminum foil to line the cooking sheet for super easy clean up. I usually cook salmon as a whole filet, but opted to cut into steaks like you show, which made for better marinating and shorter cook time. This is going in my quick and easy weeknight recipe file. Winner! 

  58. I understand that we are supposed to cook then Brussel sprouts with the salmon but how long should hey be roasted before at 425? Thanks

  59. We LOVED the sauce! I’ve had salmon with maple and soy before but the hot sauce made it that much better!

  60. I made this over the weekend. It was too salty for me. Next time, I think I’ll cut down on the soy.

  61. Is this really spicy? It seems like it would be with that amount of sriracha and my husband and I are kind of spice wimps plus we have two little children. 

    1. no, just a scant amount of heat.   You could cut the hot sauce in half the first time, but don’t eliminate it gives this dish a wonderful flavour profile.   

  62. Is it best to cook it once daily? Or how do you recommend meal prepping it with the extra sauce? Can’t wait to try it

  63. I made this last night and it was delicious! I make something similar with chicken (Sticky, Sweet, and Spicy Chicken), This is way more WW friendly than that. I also roasted brussel sprouts and made enough for leftovers- so good!

  64. Everything sounded good until it states to heat up the marinade and pour over the cooked fish.  It has always been instructed to never  use marinade that has been in contact with raw food.  It would be safer. to separated in the marinade in half and only cook the half not used on the raw fish. 

    1. We bought sushi grade salmon. If the fish itself can be consumed raw, I’m not worried about the marinade it came into contact with. 😉

  65. My mouth is watering! I can’t wait to try this recipe.  Will this amount of sriracha make the salmon very spicy? I like a bit of heat, but not too much. Thanks!

  66. Avatar photo
    Gem (breakfastandsalads)

    I absolutely love salmon too! And normally cook them in parchment parcels for easy clean ups. And same, I never order it in restaurants, the pictures look nice on the menu but the portion is normally measly and comes out burnt or very tough. This looks fantastic, will have to try it!

    1. Depends on where you live. I’m in the Pacific Northwest, where we have as many types of salmon as there are names for rain. Chinook (King) and Coho are very popular here. Sockeye is beefy red rather than pink, and I think it tends to tasty fishy-er. Steelhead, though not a salmon, would be a decent sub for sockeye.  My favorite salmon is Alaskan King from the Copper River Run in Alaska (“Copper River King Salmon”). Buy what’s fresh in your area or flash frozen Wild Alaska King (Chinook) for a sweet, clean fish. I can’t speak to Atlantic Salmon, but have heard Costco carries good flash frozen salmon, which would likely be Atlantic. Former vegetarian learning to love fish, but I’m very selective. We’re trying this yummy recipe with the brussels sprouts tonight.

  67. I see that you also cooked them with brusses sprouts. How were those cooked? Looks like a great addition!

  68. This looks delicious. I’ve never usually been a fan of salmon but maybe I’ll give it another shot with this recipe.

  69. Gina, sorry but this has nothing to do with salmon. Today I made your Pollo in Potaccio from your new cookbook and wanted to say it is beautiful. I could bathe in the sauce, nah, bit messy. Oh so good. Thank you.

  70. Do you recommend any brand of siracha? Is there one that is “healthier” than others or are they all about the same? Thanks!

  71. This looks delicious! Is her new cookbook Weight Watcher friendly (Smart Points) or can be easily tweaked to make it weight watcher friendly?