Maple-Soy Glazed Salmon


Maple-Soy Glazed Salmon (only 4 ingredients!) | Cooking Classy

This Maple-Soy Glazed Salmon only requires FOUR ingredients and you wouldn’t believe how amazing it tastes! I love when I have recipes like this that call for such minimal ingredients yet yield such delicious results.

You will love the balance of salty and sweet to this salmon and the depth of flavor the maple syrup offers. Not only is the salmon marinated in the maple-soy mixture but it is boiled and reduced after marinating to a thicker glaze. Why let such a good thing go to waste, right? I’m happy to say my whole family loved this salmon! I always get excited to see my husband finish off his whole serving because he’s never really cared for salmon and I’m finally converting him. My kids even finished of their half portions too. Success!

Really you don’t need the green onions on this, I just added them for aesthetic so if you want to keep this to the minimal four ingredients feel free to do so. Next time I don’t think I will be adding them to mine. Just one more ingredient to buy when really it doesn’t add much.

Dinner doesn’t get much easier. Easy and healthy, I’m all in. You have got to try this salmon, it’s one you will want to add to your rotation. Enjoy!

Maple-Soy Glazed Salmon (only 4 ingredients!) | Cooking Classy

Maple-Soy Glazed Salmon

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 4 servings

Maple-Soy Glazed Salmon


  • 4 (6 - 7 oz) skinless salmon fillets
  • 1/3 cup real maple syrup
  • 3 Tbsp soy sauce (not low-sodium)
  • 2 cloves garlic, minced
  • Freshly ground black pepper and chopped green onions (optional)


  • In a mixing bowl whisk together maple syrup, soy sauce and garlic. Place salmon into a baking dish then pour maple syrup mixture evenly over salmon. Cover and refrigerate 30 minutes, carefully rotating salmon once halfway through. Preheat oven to 400 degrees during last 10 minutes of marinating salmon.
  • Spray a 13 by 9 inch baking dish with cooking spray then transfer marinated salmon into greased dish (don't discard marinade). Bake in preheated oven until salmon is cooked through, about 15 minutes.
  • Meanwhile, pour marinade into a small saucepan, bring to a boil over medium-high heat, stirring frequently. Once it reaches a boil, reduce heat slightly and allow to cook several minutes, stirring frequently, until reduced to 1/4 cup.
  • Serve salmon warm with 1 Tbsp of the maple soy glaze drizzled over top and black pepper and green onions if desired (I don't think it needed salt because of the soy but feel free to add it if you think it needs it).
  • Recipe source: Cooking Classy


  • Antojo en tu cocina: Amazing! November 7, 2014 at 10:49am Reply

  • Sam @ PancakeWarriors: this is too easy not to try. I’m always looking for a new salmon recipe (I eat it a ton). Thanks for sharing this looks great. November 7, 2014 at 3:13pm Reply

  • Joanne D’Abate: Maple, soy salmon looks so good, but my husband and I are not carzy about salmon because of the fishy taste. Could you reassure me that this is the perfect recipe for us to try. We need to eat more fish and salmon.
    Thank you and I will wait to hear from you. Joanne November 7, 2014 at 3:34pm Reply

    • Jaclyn: I do love this recipe, it’s so easy yet so flavorful and my husband who isn’t a big salmon fan even finished his. If you are looking for a salmon recipe that really wows though this is my all time favorite: November 10, 2014 at 8:36pm Reply

    • Ann: I’ve never had salmon that tastes fishy… I don’t know what you’re eating but it probably isn’t fresh. January 23, 2015 at 12:43pm Reply

    • Cameron Martin: Hi my name is Cameron. I’m from Vermont so we pretty much put maple syrup on everything. I make a maple mustard salmon. My girlfriend is the same as you, not a fan of the fishy taste. I use maple syrup and Dijon mustard mixed together. Cook salmon at 250 degrees for 10 minutes then add maple mustard spread and finish cooking for an additional 15-20 minutes. Add green onions if you’d like to the top. This is also really good if cooked on a cedar plank over charcoal on the grill. You get a nice smoky flavor. Cooked in the oven or the grill, my salmon is the only one my girlfriend will eat. July 19, 2016 at 11:30am Reply

  • Stephanie Hartley: Going to have to try this out – my mouth’s practically watering just reading the recipe!

    Steph November 8, 2014 at 1:49pm Reply

  • Anna @ Crunchy Creamy Sweet: Gorgeous! Your salmon recipes are outstanding! Pinned! November 10, 2014 at 4:06pm Reply

    • Jaclyn: Thanks Anna!! November 10, 2014 at 8:13pm Reply

  • Jeni: This looks absolutely fabulous! What a great recipe; thanks for sharing! November 14, 2014 at 11:24am Reply

  • Itala: Just made this recipe and it is AMAZING!!!!!! really easy to make. :) February 6, 2015 at 9:34pm Reply

    • Jaclyn: I’m so glad you liked it Itala! Thanks for your comment! February 7, 2015 at 4:48pm Reply

  • Julia: very nice, loved the taste reminded me of Japan good job February 27, 2015 at 4:57pm Reply

  • Jennifer: Why not the low sodium soy sauce? That’s all I have here. THanks! March 25, 2015 at 12:20pm Reply

    • Jaclyn: You could add a little bit of salt to taste if you want to use low-sodium. April 15, 2015 at 10:44pm Reply

  • Sheila: This recipe was delicious! My husband, who says he does not like fish, even enjoyed this dish. I will definitely make it again! Thank you for the easy-to-make recipe. April 13, 2015 at 6:21pm Reply

    • Jaclyn: I’m so happy to hear it Sheila! Thanks for your feedback! April 15, 2015 at 10:50pm Reply

  • Dana I made this last night and thought it was great! Simple, sweet and not too fishy! It went perfectly with brown rice and steamed broccoli. May 8, 2015 at 10:08am Reply

    • Jaclyn: Thanks for the positive feedback Dana! So glad you loved it! May 11, 2015 at 4:14pm Reply

  • Sara: Would it be okay to let this marinate over so when I came home from work I could just throw it in the oven? May 10, 2015 at 1:04pm Reply

    • Jaclyn: Salmon is pretty delicate so I probably wouldn’t marinate longer than 1 hour. June 2, 2015 at 8:10pm Reply

  • Brian W: I just made this for a fire station with 20 grown men. Everyone loved it, I LOVED it!!! There are no left overs! I added ginger to the marinade and served it with a pineapple salsa!! Totally recomend this recipe!!! Enjoy! June 2, 2015 at 8:16pm Reply

    • Jaclyn: Love the addition of ginger – it’s always good with soy right? I’m so glad everyone enjoyed the salmon! Thanks for your feedback! June 2, 2015 at 8:23pm Reply

  • carolyn: This looks so good. I only have smoked salmon do you think it would still work if I just used the sauce more as a glaze? June 24, 2015 at 1:13pm Reply

    • Jaclyn: I’ve never cooked with smoked salmon so I can’t say for sure, sorry! I think where it’s pre-cooked though you’d be right about doing it more as a glaze. So I may try just simmering the sauce then adding it. June 24, 2015 at 9:52pm Reply

  • Ron Wen: Tried this recipe out last night, very nice Jaclyn! Love the simplicity of the recipe and the boldness of the flavors…

    Ron July 24, 2015 at 10:13am Reply

  • Lrenee: I must say.. I am impressed!! I eat salmon all the time and i must say this is my new favorite recipe :) the glaze is AMAZING December 28, 2015 at 7:47pm Reply

  • Mike: I want to try this, sound really good. When you say ‘rotate’ the salmon while it is in the refrigerator, Imassume you mean flip them over? January 23, 2016 at 2:46pm Reply

    • Jaclyn: Yeah, flip them over, sorry if that wasn’t very clear. January 26, 2016 at 12:00pm Reply

  • Marcus: Absolutely superb. No other word for it really. March 1, 2016 at 5:54pm Reply

  • Julia: I have salmon with the skin still on it… how would you recommend cooking? August 17, 2016 at 4:11pm Reply

    • Jaclyn: Same baking instructions. It would probably be good grilled (with or without skin) but I’d use a seafood grilling basket as it would probably stick to the grill with this marinade and then break apart when flipped. For baking just place them skin side down on the baking sheet. August 17, 2016 at 10:51pm Reply

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