Maple-Glazed Sockeye Salmon

With sockeye salmon season upon us, this Maple-Glazed Salmon recipe is one of my go-to meals, especially as we prepare for our upcoming Dinogo Cruise in Alaska this summer!

This recipe requires just five ingredients and is quick to clean up, making it a perfect choice for busy weeknights. You can even double it for an elegant gathering with friends on the weekend. With minimal prep and clean-up, you’ll have more time to savor moments with loved ones instead of being stuck in the kitchen, which truly makes this dish a standout!

Drawing inspiration from the culinary traditions of Alaska and British Columbia, this dish features a delightful mix of sweet and spicy flavors, combining Canadian maple syrup with a hint of paprika and chili powder. Sockeye salmon is typically wild-caught in the Pacific Northwest, primarily from the Copper River in Alaska or the Fraser River in British Columbia, Canada. I can’t wait for our cruise, especially for the salmon fishing adventure!

When shopping at home, I usually look for a fresh filet of wild-caught sockeye salmon at my local grocery store. Its vibrant deep red color makes it easy to identify. A typical filet weighs around half a pound, which is perfect for a dinner for two. Alternatively, you can opt for a larger filet and roast it whole to serve 4 to 6 people. I usually plan for about 4 to 6 ounces per person.

I hope you love this recipe as much as Pete and I do! Be sure to come back later this month for updates on our salmon fishing adventure.

Maple-Glazed Sockeye Salmon Recipe

Ingredients List

• 1 teaspoon of paprika
• 1/2 teaspoon of chili powder
• 1/4 cup of maple syrup
• 1 teaspoon of sea salt
• 1/2 pound of salmon filet

Instructions

Preheat the oven to 400°F (200°C).

In a small bowl, combine the maple syrup, paprika, chili powder, and sea salt, then whisk until well mixed.

Cover a shallow glass baking dish with aluminum foil, ensuring it extends over the edges, and place the salmon inside. This will help retain the syrup on the fish and make clean-up a breeze.

Drizzle the syrup mixture over the salmon filet, ensuring it is evenly coated.

Bake the salmon for 15 minutes. Afterward, remove it from the oven and brush it with the syrup from the baking dish using a basting brush or spoon. Return it to the oven for an additional 5 minutes of cooking.

The salmon is ready when it flakes easily with a fork.

Serves 2