Maple Glazed Salmon

Salmon and maple syrup both hold deep significance in Indigenous culinary traditions of the Pacific Northwest and Northeastern Woodlands. This dish glazes salmon fillets with a maple-soy marinade and roasts them until caramelized and flaky, delivering a sweet-savory balance in every bite.

By YumYum Editorial · Indigenous & First Nations Inspired

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves 4

Ingredients

• 4 salmon fillets (about 6 oz each), skin-on
• 1/3 cup pure maple syrup
• 3 tablespoons soy sauce or tamari
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon rice vinegar
• 1 tablespoon olive oil
• to taste Black pepper, to taste
• 2 green onions, thinly sliced, for garnish
• 1 teaspoon sesame seeds, for garnish

Instructions

1. In a bowl, whisk together the maple syrup, soy sauce, garlic, ginger, and rice vinegar.
2. Place the salmon fillets in a shallow dish and pour two-thirds of the marinade over them, reserving the rest. Marinate 15-20 minutes at room temperature.
3. Preheat the oven to 400°F (205°C) and line a baking sheet with foil. Brush lightly with olive oil.
4. Remove the salmon from the marinade (discard the used marinade) and place skin-side down on the sheet. Season with black pepper.
5. Bake 12-15 minutes, until the salmon flakes easily and reaches 145°F (63°C) internally.
6. Meanwhile, simmer the reserved marinade in a small saucepan over medium heat for 3-4 minutes until slightly thickened into a glaze.
7. Brush the cooked salmon with the reduced glaze, then garnish with green onions and sesame seeds before serving.