Ingredients
Salmon and glaze
- 1.5 lb skinless salmon fillet about 680 g, pin bones removed; cut into approximately 1¼-inch/3 cm pieces
- 0.25 cup pure maple syrup 60 ml
- 0.25 cup packed light brown sugar 50 g
- 2 tbsp reduced-sodium soy sauce 30 ml
- 1 tbsp apple cider vinegar 15 ml
Equipment
- 18-by-13-inch rimmed half-sheet pan
- Oven-safe parchment paper
- Small 1-quart saucepan and wooden spoon
- Two small bowls
- Silicone pastry brush
- knife and cutting board
- Measuring cups and spoons; kitchen scale for gram measures
- Instant-read food thermometer
Instructions
Glaze and bake
- Heat the oven to 375°F (190°C) with a rack in the center.
- Line the rimmed half-sheet pan with parchment rated for this temperature. Pat the salmon pieces dry and arrange them at least 1 inch apart in a single layer.
- Combine the maple syrup, brown sugar, soy sauce, and vinegar in the small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Simmer for about 3 minutes, just until lightly syrupy and coating a spoon; remove from the heat before it becomes thick candy.
- Before any brush touches raw fish, measure 2 tablespoons of glaze into one clean bowl and reserve for serving. Pour the remaining glaze into the second bowl for brushing.
- Brush the salmon tops and exposed sides with a thin coat from the brushing bowl. Bake for 7 minutes, then brush on a second thin coat. Return to the oven and begin checking after another 5 minutes. Continue only until several thick pieces measure 145°F (63°C) in their centers; total baking time is usually about 12–20 minutes. Remove smaller pieces as they reach the temperature.
- Discard glaze remaining in the brushing bowl. Let the cooked bites stand for 5 minutes, then transfer to a clean plate and spoon over the untouched reserved glaze as desired.
Video
Notes
Four servings from 1½ lb/680 g raw salmon; bite count varies with fillet thickness.
Use similarly thick pieces and let the thermometer determine doneness rather than waiting for every edge to turn dark.
For thawed frozen salmon, follow the package directions and pat the fish dry before brushing. Keep raw fish and its utensils separate from ready-to-eat ingredients.
Refrigerate cooked leftovers in a shallow container within 2 hours, or 1 hour above 90°F/32°C. Keep at 40°F/4°C or below and use within 3–4 days. Reheat leftovers to 165°F/74°C.
This is freshly cooked glazed fish; the sweet coating does not provide a preservation method.
Estimated ingredient cost: US $18.08 for the whole recipe, about $4.52 per serving for four servings. This counts the ingredients used to prepare the glaze, including any left in the brushing bowl; prices vary by location.
Video credit: Allrecipes shows maple-soy baked salmon fillets. This recipe uses smaller bites, adds brown sugar and cider vinegar, and omits the video's garlic seasoning; follow this card's quantities and 145°F cooking endpoint.