Can I use frozen salmon fillets for this recipe?

Absolutely! Just be sure to thaw the fillets completely and pat them dry before seasoning and broiling. This helps the rub stick properly and ensures even cooking.

Should I remove the skin before broiling?

You don’t have to—the skin helps keep the fillet juicy. After broiling, it peels off easily if you prefer not to eat it.

What if I don’t have a broiler?

No worries. Bake at 425°F for about 12-14 minutes or until the salmon flakes, then brush with maple syrup and finish under the hottest setting on your oven for those last bubbling minutes.

Can I make this dish ahead of time?

While best served fresh, you can absolutely broil the salmon earlier in the day, glaze and finish it just before dinner. Leftovers also make a great next-day lunch.

Maple Glazed Salmon Recipe

Name: Maple Glazed Salmon Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 lb. wild salmon fillets; Big pinch of salt and pepper; Light oil for greasing (olive oil or any neutral oil, as needed); 2 teaspoons chili powder; 1 teaspoon paprika; 1 teaspoon coconut sugar; 2 tablespoons pure maple syrup

For those nights when dinner needs to be as delicious as it is fast, this Maple Glazed Salmon will become a go-to favorite. Imagine deeply savory salmon with a sweet, glossy maple finish and a subtle hint of smoke and heat. It’s honestly one of the simplest ways to turn salmon into something truly special, and the best part? This entire meal is ready in just about 15 minutes! Perfect for when you’re tired, hungry, and want something that looks and tastes like a restaurant-quality treat—without any fuss.

Why You’ll Love This Recipe

Lightening Fast: Genuinely on the table in about 15 minutes from start to finish! It’s hard to beat that for a weeknight dinner.
Flavor Explosion: The maple syrup adds just the right amount of sweetness to play off the chili, paprika, and coconut sugar, while wild salmon brings its rich, buttery flavor.
Easy to Make: If you can mix some spices and brush on a glaze, you’ve already mastered this dish.
Versatile: Works perfectly for a cozy night in or for impressing guests with minimal effort.

Ingredients You’ll Need

Wild Salmon Fillets: The star, rich and buttery. Wild salmon is best for flavor, but any quality fillet will shine here.
Salt and Pepper: Simple seasoning to bring out the salmon’s natural flavor.
Chili Powder: For a gentle heat that balances the sweetness.
Paprika: Adds smoky depth and beautiful color.
Coconut Sugar: Brings a delicate caramel note—brown sugar works as a sub.
Maple Syrup: Use pure maple syrup, not pancake syrup—this is where the magic happens. It gives that gorgeously glossy finish.
Olive Oil or Cooking Spray: To keep the salmon from sticking and to help the seasonings adhere.

Tip: The combo of chili and maple makes this dish downright addictive. Don’t be tempted to skip the maple glaze—it’s what makes this recipe stand out.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to adjust things to suit your mood or pantry? You’ve got options:

Swap the Sweetener: Brown sugar or honey can stand in for coconut sugar in the rub.
Change Up the Spice: Smoked paprika heightens the smokiness, or add cayenne if you like it spicy.
Try Soy: Brush a splash of soy sauce under the maple syrup for a slightly savory edge.
Citrus Twist: Finish with a squeeze of fresh lemon or orange for brightness.

How to Make Maple Glazed Salmon

Step 1: Prep the Salmon

Lightly oil your salmon fillets and place them on a rimmed baking sheet. Season generously with salt and pepper for the perfect savory base.

Step 2: Mix the Spice Blend

In a small bowl, whisk together chili powder, paprika, and coconut sugar. Rub this mixture evenly on top of the salmon fillets, making sure to get every inch covered.

Step 3: Broil the Salmon

Position the oven rack a few inches from the broiler and preheat the broiler on high. Slide the salmon under the heat and broil for about 8 minutes, until it’s just cooked through, light pink, and flaking easily with a fork.

Step 4: Glaze with Maple Syrup

Take the salmon out briefly, brush a generous layer of maple syrup over the top, and pop it back under the broiler for 1-2 more minutes. The syrup will bubble and caramelize, creating a sticky, irresistible glaze.

Step 5: Serve Immediately

Plate the salmon right away, while the glaze is still gleaming and gorgeous. Dig in!

Pro Tips for Making the Recipe

Don’t Overcook: Salmon is best when it’s moist and flaky, not dry. Keep an eye out—the broiler works fast!
Use Parchment or Foil: Line your baking sheet for super easy cleanup.
Broiler Distance: Keep the rack about 6 inches from the broiler for even cooking.
Brush Right at the End: Add the maple syrup in the final minutes to avoid burning but get that lovely caramelized finish.

How to Serve

This salmon is versatile and stands up beautifully to a variety of sides. Try it with:

Favorite Pairings

Simple Rice or Quinoa: The sweet-savory glaze soaks into the grains.
Steamed Greens or Roasted Asparagus: A fresh, green contrast to the rich salmon.
Crisp Salad: Something tangy, like arugula with a citrus vinaigrette, works perfectly.
Mashed Sweet Potatoes: For pure comfort.

Tip: This fillet makes incredible leftovers on a salad or tucked into a sandwich the next day.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover salmon in an airtight container in the refrigerator for up to 2 days. It’s just as tasty cold!

Freezing

Wrap cooled salmon portions tightly in foil and freeze in a container for up to 1 month. Thaw in the fridge before reheating.

Reheating

To reheat, warm gently in the oven at 325°F just until heated through, or give it a very short zap in the microwave. Be careful not to overdo it, as overcooking can dry the fillet.

FAQs

Can I use frozen salmon fillets for this recipe?

Absolutely! Just be sure to thaw the fillets completely and pat them dry before seasoning and broiling. This helps the rub stick properly and ensures even cooking.
Should I remove the skin before broiling?

You don’t have to—the skin helps keep the fillet juicy. After broiling, it peels off easily if you prefer not to eat it.
What if I don’t have a broiler?

No worries. Bake at 425°F for about 12-14 minutes or until the salmon flakes, then brush with maple syrup and finish under the hottest setting on your oven for those last bubbling minutes.
Can I make this dish ahead of time?

While best served fresh, you can absolutely broil the salmon earlier in the day, glaze and finish it just before dinner. Leftovers also make a great next-day lunch.

Final Thoughts

This Maple Glazed Salmon is proof that weeknight dinners don’t have to be boring—or take forever. With just a handful of ingredients, you can have something that’s truly craveable and restaurant-worthy any day of the week. Give it a try, play with the spices if you like, and let this easy recipe make your evenings just a little more delicious.