Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标

Broiled Maple-Soy Glazed Salmon


Though this glaze has just a few ingredients, it gives broiled salmon a tasty savory-sweet crust. Grade B maple syrup’s stronger flavor works well here.


  • 1/2 cup pure maple syrup (preferably grade B)
  • 1/4 cup soy sauce
  • 1 Tbs. fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 4 6-oz. center-cut salmon fillets, pin bones removed

Nutritional Information

  • Calories (kcal) : 370
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 90
  • Sodium (mg): 1630
  • Carbohydrates (g): 28
  • Fiber (g): 0
  • Sugar (g): 25
  • Protein (g): 37


  • Combine the maple syrup, soy sauce, and lemon juice in a 1-quart saucepan, and bring to a simmer over medium-high heat. Reduce the heat to medium, and cook until syrupy, 7 to 10 minutes. Position a rack 6 inches from the broiler element and heat the broiler on high. Line a rimmed baking sheet with foil.
  • Place the salmon on the foil skin side down, and season generously with salt and pepper. Broil the salmon until it looks opaque, about 3 minutes. Brush each fillet liberally with the maple glaze, and then continue to broil until cooked to your liking, 7 to 10 minutes for medium (the salmon will be dark pink in the middle). Immediately brush with the remaining glaze and serve.


Rate or Review

Reviews (2 reviews)

  • user-248069| 10/25/2018

    Very tasty sauce, but I couldn't get it to thicken. It thickened a bit after it started to cool. Too late by then. Also, if using a 1/2-inch filet (like the tail) versus a thick filet (center of fish), cooking time must be reduced. The 3-minute pre-broil practically cooked the 1/2-inch pieces in itself (the fat was already coming out, indicating a cooked piece without being overcooked). By cooking it longer, it overcooked it. The sauce did start to burn on the fish.

  • christinawo| 03/19/2016

    This was a tasty, easy recipe. I had all the ingredients on hand for the glaze, always a plus. I used king salmon that stood up to the broiling very well. Next time, I think I might add some grated ginger and perhaps some garlic to the glaze, maybe after the reduction.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
andsave up to 50%

Already a subscriber?Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial