Maple Glazed Sheet Pan Salmon is an easy and delicious way to prepare a healthy dinner with just one pan! The salmon fillets get a sweet and sticky glaze from maple syrup, paired with a touch of soy sauce or mustard for a nice balance. The glaze caramelizes beautifully as it bakes, giving the fish a lovely golden finish and rich flavor.
I love making this salmon because it’s simple but feels special. The sheet pan method means less cleanup and you can add veggies right on the pan to roast alongside the fish. I often toss in some asparagus or green beans, which soak up the maple glaze and make the meal even tastier. Plus, it cooks quickly, so I can have dinner ready without much fuss.
One of my favorite parts about this recipe is how versatile it is. I sometimes serve it over rice or quinoa for a more filling meal, or just with a fresh salad if I want something lighter. It’s always a hit with friends and family because the sweet and slightly tangy glaze feels both comforting and fresh. I find myself coming back to this recipe again and again when I want something easy but impressive.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets with skin add flavor and hold together well. If you can’t find salmon, try trout or steelhead.
Maple syrup: Real maple syrup offers a natural, rich sweetness. Honey or agave can substitute, but maple has a unique deep flavor.
Soy sauce: Adds a salty, umami boost. For gluten-free options, tamari is best. Coconut aminos work too but are sweeter and milder.
Dijon mustard: Balances sweetness with a bit of tang and helps the glaze stick. If mustard isn’t your thing, a little lemon juice can add brightness.
Vegetables: Baby potatoes roast evenly and stay tender. Brussels sprouts add earthiness, asparagus a fresh bite. Feel free to swap veggies for whatever you have—green beans or bell peppers work well.
How Do You Get the Maple Glaze Perfectly Sticky Without Burning?
The glaze’s sugar can burn if cooked too hot, but we want it sticky and shiny. Follow these tips:
- Mix the maple syrup with soy sauce and mustard before brushing, so it’s balanced and won’t burn quickly.
- Roast veggies first since they take longer. Add salmon and glaze halfway through to avoid overcooking or burning the glaze.
- Use medium-high oven heat (400°F) but watch the fish closely in the last minutes.
- If you want extra caramelization, broil at the end—but only for 1-2 minutes while watching carefully.
- Let the salmon rest for a few minutes after baking to let the glaze set.
These steps help the glaze thicken on the salmon without turning bitter, giving you that beautiful glossy finish and rich flavor.
Equipment You’ll Need
- Large rimmed sheet pan – perfect for roasting salmon and veggies all at once without crowding.
- Parchment paper or foil – makes cleanup easier and prevents sticking.
- Small mixing bowl – to whisk together your maple glaze ingredients smoothly.
- Pastry brush or spoon – helps you spread the glaze evenly over the salmon.
- Sharp knife and cutting board – for chopping vegetables and slicing lemon.
Flavor Variations & Add-Ins
- Swap salmon for trout or steelhead fillets for a mild, similar texture and flavor.
- Add a sprinkle of crushed red pepper flakes to the glaze for a gentle spicy kick.
- Mix in fresh thyme or rosemary with the veggies for an herbal note that pairs beautifully.
- Roast chopped sweet potatoes or bell peppers with the veggies for added color and sweetness.
Maple Glazed Sheet Pan Salmon
Ingredients You’ll Need:
For The Salmon and Glaze:
- 4 salmon fillets (about 6 oz each), skin on or off as preferred
- ¼ cup pure maple syrup
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon olive oil, divided
- Salt and black pepper, to taste
For The Vegetables:
- 1 pound baby potatoes, halved
- 1 cup Brussels sprouts, halved
- 1 cup asparagus, trimmed
- 1 lemon, sliced into rounds
For Garnish:
- 2 tablespoons chopped fresh green onions or chives
- 1 tablespoon sesame seeds (optional)
How Much Time Will You Need?
This dish takes about 10 minutes to prep, around 15 minutes to roast the potatoes and Brussels sprouts first, then another 12-15 minutes roasting everything together with the salmon, plus a few minutes to garnish and serve. Overall, plan for about 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prep and Roast the Vegetables:
Start by preheating your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it. Toss the halved baby potatoes and Brussels sprouts with a little olive oil, salt, and pepper, then spread them out evenly on the sheet pan. Roast them for 15 minutes to ensure they start cooking well since they need the most time.
2. Prepare the Maple Glaze and Season Salmon:
While the veggies roast, whisk together the maple syrup, soy sauce, Dijon mustard, minced garlic, and 1 tablespoon of olive oil in a small bowl to make the glaze. Season the salmon fillets with salt and pepper on both sides.
3. Add Salmon, Asparagus, and Lemon to the Pan:
Remove the sheet pan from the oven and push the partial cooked vegetables to the sides to make room in the center. Place the salmon fillets in the middle and brush each one generously with the maple glaze. Arrange the trimmed asparagus and lemon slices around the salmon and veggies. Drizzle a bit more olive oil on the asparagus, and sprinkle with salt and pepper.
4. Final Roasting and Garnish:
Place the sheet pan back into the oven and bake for another 12-15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender. If you like a caramelized glaze, broil the salmon for 1-2 minutes at the very end—just watch it carefully to avoid burning. When done, remove from oven and sprinkle the salmon with chopped green onions and sesame seeds if desired. Serve immediately with a squeeze of fresh lemon from the slices.
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just be sure to thaw the salmon completely in the fridge overnight before cooking. Pat it dry with paper towels to remove excess moisture for a better glaze.
Can I Prep This Recipe Ahead of Time?
Absolutely! You can prepare the maple glaze and chop the vegetables a day ahead. Keep the salmon refrigerated separately and assemble just before roasting for best results.
How Should I Store Leftovers?
Store any leftover salmon and veggies in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave to avoid drying out the fish.
What Are Good Side Dishes to Serve With This Salmon?
This dish is great on its own with the roasted veggies, but you can serve it over rice, quinoa, or alongside a fresh green salad for a complete meal.