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Summertime is sockeye salmon season, and this Maple Glazed Salmon recipe is one of my favorite dinners to make at home, especially as we look forward to our cruise in Alaska!
There’s only 5 ingredients and the clean-up is easy! So it’s a simple and delicious recipe that’s perfect for a busy weeknight, or double it up for an elegant meal with friends over the weekend. Since there’s such little prep and clean-up, you can spend more time enjoying your family and friend’s company rather than cooking and doing dishes. And to me, that makes this recipe a winner!
Maple Glazed Sockeye Salmon Recipe
Sockeye Salmon Recipe Ingredients
Inspired by the flavors of Alaska and British Columbia, it’s a delicious blend of sweet heat with Canadian maple syrup and a bit of spicy paprika and chili powder. Sockeye salmon is generally wild-caught in the Pacific Northwest, with most coming from the Copper River in Alaska or the Fraser River in British Columbia, Canada. One of the things I’m most looking forward to during our cruise is having wild Alaskan-caught salmon!
- paprika
- chili powder
- maple syrup
- sea salt
- salmon filet
Sockeye Salmon Cooking Tips
For shopping tips at home, I tend to look for a fresh filet of wild-caught sockeye salmon at my local grocer. It’s easily recognizable for it’s deep red color. A filet typically weights about a half pound and is the perfect size for a dinner for two, but you can also get a larger filet and bake it whole to easily feed 4 to 6 people. I typically plan for 4-6 ounces per person. And for cooking tips, wrapping the salmon in foil helps seal in the flavor and makes it easy to clean up!
Sockeye Salmon Recipe: Step-By-Step Instructions
Start by preheating the oven to 400 degrees. Then add the maple syrup, paprika, chili powder, and sea salt to a small bowl and whisk together.
Line a shallow glass baking dish with tin foil, being sure to use enough to cover the edges of the dish, and place the salmon inside. This helps keep the syrup on the fish and makes clean-up pretty easy.
Pour the syrup mixture over the salmon filet, taking care to coat it evenly.
Cook the salmon for 15 minutes. Remove the fish from the oven and coat it with syrup from the dish using a basting brush or spoon. Cook for an additional 5 minutes.
The salmon is done when it flakes easily with a fork.I hope you enjoy this recipe as much as Pete and I do!
Maple Glazed Sockeye Salmon
Yield: 2
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/4 cup maple syrup
- 1 teaspoon sea salt
- 1/2 lb salmon filet
Instructions
- Preheat oven to 400 degrees.
- Add the maple syrup, paprika, chili powder, and sea salt to a small bowl and whisk together.
- Line a shallow glass baking dish with tin foil, being sure to use enough to cover the edges of the dish, and place the salmon inside. This helps keep the syrup on the fish and makes clean-up pretty easy.
- Pour the syrup mixture over the salmon filet, taking care to coat it evenly.
- Cook the salmon for 15 minutes. Remove the fish from the oven and coat it with syrup from the dish using a basting brush or spoon. Cook for an additional 5 minutes.
- The salmon is done when it flakes easily with a fork.
- Makes 2 servings
Nutrition Information:
Yield: 2Serving Size: 1
Amount Per Serving:Calories: 344Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 71mgSodium: 1151mgCarbohydrates: 28gFiber: 1gSugar: 25gProtein: 25g
Nutrition information provided is only an estimate.
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Originally published in 2016. Updated 2022.
Maple Glazed Sockeye Salmon
Yield: 2
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/4 cup maple syrup
- 1 teaspoon sea salt
- 1/2 lb salmon filet
Instructions
- Preheat oven to 400 degrees.
- Add the maple syrup, paprika, chili powder, and sea salt to a small bowl and whisk together.
- Line a shallow glass baking dish with tin foil, being sure to use enough to cover the edges of the dish, and place the salmon inside. This helps keep the syrup on the fish and makes clean-up pretty easy.
- Pour the syrup mixture over the salmon filet, taking care to coat it evenly.
- Cook the salmon for 15 minutes. Remove the fish from the oven and coat it with syrup from the dish using a basting brush or spoon. Cook for an additional 5 minutes.
- The salmon is done when it flakes easily with a fork.
- Makes 2 servings
Nutrition Information:
Yield: 2Serving Size: 1
Amount Per Serving:Calories: 344Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 71mgSodium: 1151mgCarbohydrates: 28gFiber: 1gSugar: 25gProtein: 25g
Nutrition information provided is only an estimate.
About Rachelle Lucas
Rachelle is the founder of TheTravelBite.com and was named one of USA Today's 10Best Food and Travel Bloggers. She believes the best way to learn about a destination is through its flavors and collects recipes from her trips to recreate them here on The Travel Bite. In her spare time she enjoys running and yoga to balance out her food obsession.
Reader Interactions
Comments
Pam saysThis was so easy! I really enjoyed the sweet and spicy flavor. Will definitely make again.
Reply
- Jennifer says
Incredibly tasty and easy to make! My picky eater son devoured this and was impressed. Winner winner!!!
Reply
- Rachelle Lucas says
Hi Jennifer! So glad you and your son enjoyed it. 🙂
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- ashok says
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Reply
- Lawrence Fink says
I need clarification on the recipe. Do ypu coat it before you cook it for 15 minutes and then coat it again or only coat it once after 15 minutes.?
Reply
- Rachelle Lucas says
HiLawrence!
Sorry I didn’t see your question sooner. I coat it before cooking, and then coat it again at the end.
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- Gary says
I am not a salmon snob, but I do live in the Pacific NW and eat a lot of fresh salmon. The sauce for this recipe is just fine, but the cooking instructions are wrong.
– Cook the salmon for 15 minutes. Remove the fish from the oven and coat it with syrup from the dish using a basting brush or spoon. Cook for an additional 5 minutes.
Salmon should be cooked rare to medium to be best. A nice filet of Sockeye is not very big and cooking it for 20 minutes @ 400 was definitely to long. Next time I will probably cut the cooking time in half.
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- Doug says
This was such an easy recipe with accurate time and temp. Great for single working Dad. My children absolutely loved the maple syrup. I substituted the chili powder with Slap Your Mama cajun seasoning and it was delicious. They devoured the salmon and can’t wait for the next time I cook it.
Reply
- Rachelle Lucas says
Thank you, Doug! So glad you and your children enjoyed it!
Reply
- Mary says
Sorry, but my husband and I felt this sauce ruined our beautiful wild caught sockeye salmon. The paprika and chili powder were covering up the taste of the fish and destroyed the sweetness of the maple syrup. I’ll stick with our favorite – raspberry glaze.
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