Name: Spicy Maple Glazed Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 (5- to 6-oz) salmon fillets, skinless; ¼ cup pure maple syrup; 2 tablespoon low-sodium soy sauce; 1 tablespoon sriracha (more or less to taste); 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon fresh lime juice; ¼ teaspoon black pepper; ¼ teaspoon kosher salt; ½ teaspoon smoked paprika; 1 tablespoon chopped green onions, for garnish; 1 teaspoon toasted sesame seeds, for garnish (optional); Lime wedges, for serving

Sweet, spicy, and absolutely irresistible-this Spicy Maple Glazed Salmon is the very best way to take salmon night over the top! Each bite is loaded with sticky maple sweetness, a hit of savory soy, and a just-right kick of heat.

What makes this recipe such a must-try? It comes together in minutes, requires only a handful of pantry staples, and delivers gourmet flavor with zero fuss. Perfect for busy weeknights or an effortless dinner party showstopper.

I first whipped this up after a trip to Vermont inspired my love for maple everything. Now, it's a family favorite that never disappoints-trust me, it disappears fast!

Spicy Maple Glazed Salmon fillet on a white plate, garnished with scallions and sesame seeds

Why You'll Love This Recipe

Effortless prep means dinner is ready in 30 minutes, start to finish!
Perfect balance of sweet, savory, and spicy flavors-no bland salmon here
Oven-baked for foolproof, juicy fish every single time
Healthy, protein-packed meal that feels special but is so easy

Key Ingredients for Spicy Maple Glazed Salmon

See recipe card below for full list of measurements, ingredients, and instructions.

Salmon Fillets

Salmon is the star here, yielding tender, flaky results that absorb the glaze beautifully. Look for skinless fillets about 1-inch thick for even cooking-fresh or frozen (thawed) both work well. Wild-caught salmon brings extra flavor, but Atlantic or coho are excellent choices too.

Pure Maple Syrup

Pure maple syrup gives the glaze its signature caramelized sweetness and glossy finish. Avoid pancake syrup, as it's too processed. Grade A or B maple syrup both work; the darker the syrup, the more robust the flavor.

Sriracha Sauce

Sriracha adds the perfect level of heat, blending seamlessly with the sweet maple. Adjust the amount to your spice preference. Chili garlic sauce or your favorite hot sauce makes a fine substitute if you'd like more or less heat.

Soy Sauce

Soy sauce lends umami depth and balances the sweetness of the glaze. Go with low-sodium soy sauce to control saltiness. Tamari or coconut aminos are excellent gluten-free swaps.

Fresh Garlic

Freshly minced garlic provides bold, aromatic undertones. Feel free to go generous! In a pinch, ½ teaspoon of garlic powder can be used, but fresh is best for that punchy flavor.

Spicy Maple Glazed Salmon cooking process

Instructions for Spicy Maple Glazed Salmon

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat the Oven

Start by preheating your oven to 400°F (200°C). Line a rimmed baking sheet with parchment or foil for easy cleanup.

Make the Spicy Maple Glaze

In a small bowl, whisk together the maple syrup, soy sauce, sriracha, minced garlic, olive oil, lime juice, pepper, salt, and smoked paprika. The mixture should be glossy and smooth-give it a taste and adjust sriracha for more or less spice if you like.

Pat and Season the Salmon

Pat salmon fillets dry with a paper towel for best browning. Arrange them on the prepared baking sheet. If desired, lightly sprinkle with a pinch of salt and pepper to taste.

Glaze and Bake

Brush the tops and sides of each salmon fillet liberally with the spicy maple glaze. Reserve a couple tablespoons of glaze for finishing later.

Bake the salmon for 12 to 15 minutes, depending on thickness, until just cooked through and flaking easily with a fork. For caramelized edges, broil on high for the last 1-2 minutes-watch closely!

Finish and Serve

Transfer salmon to plates and spoon the reserved glaze over the top. Garnish with chopped green onions, sesame seeds, and a squeeze of fresh lime juice. Serve right away for the best texture and flavor.

Recipe Variations

Turn Up the Heat

For those who love serious spice, toss in a pinch of red pepper flakes or an extra spoonful of sriracha to the glaze. You can also try gochujang for a deeper, complex heat.

Make It Gluten-Free

Swap the soy sauce for gluten-free tamari or coconut aminos, and enjoy worry-free! Always double check labels on sriracha for gluten if you're highly sensitive.

Honey Glazed Salmon

No maple syrup? Honey works beautifully here. The flavor will be slightly different, with a floral sweetness-simply substitute an equal amount of honey in the glaze.

Grill It!

If you'd rather cook outdoors, this recipe is perfect for the grill! Oil the grates well and grill the glazed salmon over medium-high heat for about 3-4 minutes per side, basting frequently.

Add Citrus Zest

For a bright, zippy twist, add a teaspoon of fresh orange or lemon zest to the glaze before baking-it adds amazing aroma and depth.

Serving Suggestions

Serve your Spicy Maple Glazed Salmon with fluffy jasmine rice or nutty quinoa, and a side of quick roasted green beans or steamed broccoli. Top with extra green onions and a scatter of sesame seeds for a final flourish. A crisp cucumber salad or a simple Asian slaw also makes a refreshing pairing!

Storage and Reheating

To store leftovers, allow salmon to cool fully, then place in an airtight container for up to 3 days in the refrigerator. For best results, reheat gently in a 300°F oven for about 10 minutes, or microwave in 20-second bursts until just warmed through. Salmon can also be frozen-wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions About Spicy Maple Glazed Salmon (FAQ)

Q: Can I make this recipe ahead of time?

A: Yes! You can whisk up the glaze and store it covered in the fridge up to 3 days ahead. The salmon is best baked just before serving, but leftovers reheat well.

Q: What can I use instead of sriracha?

A: You can swap in your favorite hot sauce, chili garlic sauce, or even a pinch of cayenne pepper. Just adjust to your desired spice level.

Q: Do I have to remove the skin from the salmon?

A: No, if you prefer crispy skin, you can leave it on; just bake skin-side down. It will peel away easily after baking if you choose to remove it.

This Spicy Maple Glazed Salmon is pure weeknight magic: foolproof, flavor-packed, and guaranteed to impress every single time. Give it a try-you'll be shocked how quickly it disappears! If you love it, please leave a comment or rating below to let everyone know.