Maple Balsamic Glazed Salmon

This easy Maple Balsamic Glazed Salmon is a perfect balance of rich maple syrup and tangy balsamic vinegar for an easy, restaurant-worthy meal.

The maple balsamic glaze instantly elevates this simple salmon for a quick, healthy and delicious dinner for any day of the week!

This salmon is on rotation quite often in our household. I love using our Alaskan wild-caught fish that we brought from our trip to the Kenai peninsula last summer.

Ingredients

• Salmon: In this recipe I'm using Alaskan wild-caught sockeye salmon. I cut it into fillets to allow the marinade to coat more of the fish surface.
• Maple syrup: I like to use real maple syrup. 100% pure maple syrup gives the glaze the right depth and sweetness. Pancake syrup substitutes won’t deliver the same flavor or texture.
• Balsamic vinegar: Use pure balsamic vinegar and not balsamic glaze. We will create the glaze by adding the maple syrup. I like the Trader Joe's balsamic vinegar.
• Dijon mustard: Adds depth and body to the marinade. It also lends sharp, tangy flavor to balance the sweetness of the maple syrup.
• Garlic: Fresh minced garlic works best for this marinade to create the aromatic base of this dish.

Instructions

Preheat your oven to 375ºF.

Prepare the salmon

Arrange the salmon fillets in a baking dish, leaving about an inch of space between each piece.

Prepare the marinade

In a bowl, combine the marinade ingredients until well incorporated.

Brush the salmon with a portion of the maple glaze, reserving the rest in a separate bowl for later use. Be careful not to contaminate the reserved glaze with utensils that have touched raw fish.

Bake the salmon

Cook until the salmon flakes easily with a fork. Check that the internal temperature is at (or close to) 145ºF.

Pour the reserved glaze over the salmon and serve.

How to serve this dish

This maple balsamic glazed salmon is great over rice or roasted potatoes.

I like to serve it with a simple cucumber, avocado and tomato salad or steamed green beans or broccoli.

Storage and reheating

Store leftovers in an airtight container in the fridge for up to 2 days.

To reheat the salmon use the air fryer (best option in my opinion) or a skillet over medium heat.

• To reheat in the air fryer: Place salmon on a foil piece and cook at 300ºF until warm, about 5 to 7 minutes, depending on thickness.
• To reheat in a skillet: Heat a nonstick skillet over medium heat. Once hot, add the salmon and a splash of water and cover it. Let the salmon steam for 2 to 4 minutes until it is heated through.

You could use the microwave to reheat but that is my least favorite option. Reheat in the microwave in 30 second increments until heated through.