Baked Maple-Glazed Salmon with Ginger and Soy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Oven-baked salmon fillets brushed with a sweet and savory maple, ginger, and soy glaze that caramelizes beautifully for an easy weeknight dinner. This Asian Fusion-inspired seafood recipe, ready in about 22 minutes, pairs salmon fillets, pure maple syrup, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 2 Asian Fusion cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper. In a small bowl, whisk 3 tbsp pure maple syrup, 2 tbsp soy sauce, 1 tbsp grated fresh ginger, 2 minced garlic cloves, and 1 tbsp fresh lime juice until combined.
  2. Step 2: Place 2 salmon fillets skin-side down on the prepared baking sheet. Brush each fillet generously with half of the maple-ginger glaze and season with 1/4 tsp black pepper.
  3. Step 3: Bake salmon for 10-12 minutes until just cooked through and glaze is caramelized, basting once halfway through with remaining glaze.
  4. Step 4: Remove from oven and sprinkle 1 tsp toasted sesame seeds and 2 sliced green onions over the top. Serve immediately with steamed rice or vegetables.

Frequently asked questions

How long does Baked Maple-Glazed Salmon with Ginger and Soy take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Maple-Glazed Salmon with Ginger and Soy?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Baked Maple-Glazed Salmon with Ginger and Soy?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Maple-Glazed Salmon with Ginger and Soy for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Maple-Glazed Salmon with Ginger and Soy?

Asian Fusion seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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