This one-pan maple glazed salmon for two is simply BURSTING with flavor! It comes together so easily in just 30 minutes. Serve it with a side of rice and broccoli for a healthy and filling meal. Recipe includes a how-to video!
Maple Glazed Salmon for Two
Fun fact: after briefly working with me at Arby’s (where I fell in love with jalapeno poppers), Zach worked as a seafood associate at a grocery store through high school and college. This maple glazed salmon was the first meal he ever cooked for me (and my first time eating salmon). He served it with pineapple and jalapeno over a bed of rice, and the flavors were simply amazing.
After we got married, this dish quickly moved into our weekly dinner rotation (alongside cajun shrimp pasta), though we never had an official recipe for it. We’ve been making it for years now, tweaking it a little bit over time, but always without a recipe. I finally wrote it down, and I’m so excited to be sharing it here with you!
Why you’ll love it:
- Bursting with flavor. Sticky maple syrup glaze is flavorful but not too sweet since it’s tempered with dijon mustard! It also has a tropical flare thanks to the pineapple + jalapeno!
- One-pan dish! We like to minimize the dishes around here whenever possible.
- Quick and easy. Did I mention it’s ready in under 30 minutes?
- Versatile. Pairs well with so many sides (suggestions below)
- Lighter, healthy dinner option.
- Minimal ingredients. Only 9, but despite that you still get intense, deep flavor that’ll have you wanting seconds.
- Doubles easily. In case you want to feed a crowd.
What You Need
We’re keeping the ingredients to a minimum here in this easy salmon recipe, but the few we use come together to create LOTS of flavor! Here’s what you need:
- Salmon. Wild-caught salmon is my preference here for the best flavor. Thaw your fish beforehand if you choose to use frozen salmon; here’s a guide on how to thaw salmon safely. Note that this recipe makes one pound of salmon. You could probably do 1.5 lbs with the amount of sauce it makes, but you will need to increase the sauce if you’re doing any more than that.
- Maple syrup. Please never make this recipe with pancake syrup! While you can use the two interchangeably in my worst chocolate chip cookies, you cannot here. In my newlywed days, I once substituted pancake syrup out of desperation, and the final dish was almost inedible.
- Dijon mustard. This tempers the sweetness of the sauce and adds a lovely depth of flavor. Don’t use regular yellow mustard; it has to be dijon.
- Pineapple. This is technically optional, but I highly recommend trying the recipe with it at least once. I prefer fresh pineapple chunks and recommend them, but canned can work in a pinch.
- Jalapeno. Also optional, but again, try the recipe with it at least once! I love the slight heat the jalapeno adds, and it goes SO well with the tropical pineapple.
What I don’t use: Soy sauce! Many salmon recipes incorporate soy sauce and I’m just not personally a fan, so I’m happy to share such a flavorful salmon dish that doesn’t use soy sauce!
SAM’S TIP: Garnishing your salmon with some fresh herbs, like cilantro or parsley, is always a good idea!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Maple Glazed Salmon
- Prep the salmon by patting it dry and seasoning with salt and pepper on both sides.
- Make the sauce by stirring together the maple syrup, paprika, mustard, garlic, and jalapeno. Pour this into a 10″ skillet over medium heat and cook until warmed through — it only takes a few minutes.
- Add the salmon to the skillet, making sure it is skin side down. Ladle the sauce over the salmon as it cooks.
- Add the pineapple to the pan when the salmon is almost cooked through.
- Place the skillet under the broiler. After 1-2 minutes, remove the skillet from the oven, ladle more sauce over the top of the salmon, then return to the oven until cooked through. Basting the salmon like this helps create a thick layer of that sticky glaze and gives the dish such a good flavor.
- Serve immediately with sides of your choice (suggestions below!).
SAM’S TIP — SALMON TEMPERATURE: If your salmon seems dry, it was most likely overcooked. Exactly what temperature you should cook your salmon to is up for debate, with some sources cooking it only to medium-well stage of 125-135F. Personally I cook my salmon to be approximately 145F, but I primarily judge when it’s finished based off texture– it should flake easily with a fork! This instant read thermometer is my favorite for temping fish and meat, in case you need to add one to your kitchen tools.
Frequently Asked Questions
Salmon is full of healthy fats, protein, vitamins, and minerals. This dish keeps the additional ingredients to a minimum but is still big on flavor. While “healthy” is a subjective term and the maple syrup adds (unrefined) sugar, I personally consider it to be healthy. AND it’s tasty.
Looking for healthy sides? Pair your maple glazed salmon with sweet potatoes or brussels sprouts!
While basting the salmon with the sauce helps, the key here is to not overcook your fish. Cook the salmon until it flakes easily with a fork (or reaches the proper internal temperature listed above), then immediately remove it from the oven.
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Maple Glazed Salmon
- 1 lb (454 g) salmon skinned and cut into filets
- Salt and pepper
- ½ cup (118 ml) pure maple syrup
- 2 Tablespoons dijon mustard
- 2 Tablespoons finely chopped jalapeno seeds removed
- 2 teaspoons minced garlic
- ¼ teaspoon paprika
- 1 cup (250 g) pineapple chunks (fresh preferred)
- 10” oven-safe skillet
- Pat salmon with paper towels and season all over with salt and pepper. Set aside.1 lb (454 g) salmon, Salt and pepper
- Whisk together maple syrup, mustard, jalapeno, garlic, and paprika until well-combined.½ cup (118 ml) pure maple syrup, 2 Tablespoons dijon mustard, 2 Tablespoons finely chopped jalapeno, 2 teaspoons minced garlic, ¼ teaspoon paprika
- Set a 10” skillet over medium heat. Add syrup mixture and heat until warm, about 1-2 minutes.
- Add salmon, skinned side down, to pan. Use a spoon to ladle the maple sauce over the surface of the salmon periodically as it cooks.
- Once salmon is mostly cooked through (about 6 minutes), add pineapple to the pan in an even layer and transfer skillet to broiler.1 cup (250 g) pineapple chunks
- Broil until salmon is cooked through (salmon should flake easily with a fork). To create a better glaze coating, remove the skillet from the broiler after 1 or 2 minutes and ladle sauce over again before returning to oven.
- Serve immediately, we serve ours with rice and broccoli.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.