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Maple Soy Salmon

Maple Soy Salmon

Growing up, I only ate salmon two ways: out of a can, mixed with mayo and green onion, and then served on toast with crisp iceberg lettuce or my Dad’s famous hot smoked salmon. Salmon served any other way was just too “fishy” tasting for my liking. But of course, as I grew, so did my taste buds.


If you find the flavour of salmon to be strong, like I did, try this recipe. The salmon marinates while the oven preheats in a mixture of maple syrup, soy sauce, and a pinch of pepper. The sweet flavour of the maple syrup cuts the richness of the salmon and the soy sauce adds a bit of an Asian flare. Once the fillets have been flavoured, the marinade is quickly boiled down into a finishing glaze – so nothing is wasted.


Try this Maple Soy Salmon with steamed rice and greens, like broccoli or asparagus. The sweet salmon can also be chilled and served as a starter with crackers, whipped cream cheese, and minced green onion.

Maple Soy Salmon

Cook Time: 20 minutes

Yield: 4

Maple Soy Salmon


4 skinless salmon fillets
¼ cup maple syrup
2 tablespoons soy sauce
1 teaspoon vegetable oil


  1. Heat oven to 400°F.
  2. While the oven preheats, mix together maple syrup, soy sauce, and a pinch of pepper in a medium pot. Add the salmon to the marinade, turn to coat, and allow to sit while the oven preheats, about 10 minutes.
  3. Heat oil in a large non-stick ovenproof frying pan over medium heat. Remove the salmon fillets from the marinade (reserving marinade) and arrange evenly spaced in the frying pan. Cook for 1 minute, then flip the fillets and transfer the pan to the oven and cook until all but the very centre of the salmon has turned from translucent to opaque, about 5 to 7 minutes. Remove from oven and let rest.
  4. Bring reserved marinade in pot to a boil over high heat, boil for 1 minute then brush the cooked salmon with glaze and serve.

Maple Soy Salmon Tips:

  • I know it may seem weird to marinade salmon in a pot, but trust me it will save you from doing more dishes later!
  • Boiling the marinade for 1 minute after it’s been used to flavour the fish will kill any harmful bacteria, making it safe to use as a finishing glaze.  The glaze isn’t necessary, but it will make the salmon taste even better.  Plus, I just couldn’t stand letting ¼ cup of good maple syrup go down the drain!
  • I’ve given you one way to cook the salmon, but you can do it any way you like, like in a foil pouch, on a Panini press, under the broiler, or on the grill.  Just keep an eye on the heat as it will burn the sugar in the syrup if it’s too high.
  • The cooking time for salmon is about 7-8 minutes per inch of thickness.  If you like salmon with a rosy centre, reduce the cooking time to 5-6 minutes.
  • If your frying pan’s handle isn’t ovenproof (not made of metal), wrap the handle in a double layer of aluminum foil to protect it from the heat.
  • Remember that the handle of the frying pan will be extremely hot when you take it out of the oven.  As a safety precaution, wrap the handle with a tea towel incase anyone has the sudden urge to touch the pan once it’s out of the oven.

One comment

  1. Sounds like a great recipe that I can try when Frank gets home from fishing in Prince Rupert!
    Sorry I missed seeing you and you missed a great rhubarb strawberry pie!
    See you another time!
    Love the Godmother!