How To Make Salmon Not Taste Fishy

A piece of glazed salmon served on a white plate along with sauteed asparagus and smashed potatoes.

There is no fishy taste with this Soy Maple Glazed Salmon recipe. Thanks to the wonderful combination of maple syrup, soy and garlic, this salmon recipe is guaranteed to convert even the pickiest of fish eaters. You have to taste it to believe it!

A dinner plate complete with glazed salmon, sauteed asparagus and smashed potatoes with a glass of white wine in the background.

Soy Maple Glazed Salmon

If you are looking for a salmon recipe that provides you with a meal that doesn't taste fishy, look no further.

The secret is immersing the fish, for a short period of time, in a full-flavored marinade. You will be amazed at how this small investment of time and ingredients can improve the overall taste of your salmon.

Thanks to the wonderful flavor combinations of maple syrup, soy and garlic, this maple glazed salmon not only tastes amazing but it is also healthy for you.

How often have you heard the statement that eating fish is good for you? Salmon, especially, has that healthy reputation. But what makes this type of fish so healthy?

Why is eating salmon healthy?

The American Heart Association continues to recommend that adults consume fish twice a week as part of a healthy heart lifestyle.

One of the many health benefits of eating salmon (especially wild salmon) is that it is a great source of high-quality lean protein, which is unsaturated.

Wild salmon will also provide you with a good source of long-chain omega-3 fatty acids, which can contribute to healthy hearts, reduce inflammation and lower blood pressure.

But in order to take advantage of all the wonderful benefits that salmon provides, here are a few baking tips that will make your salmon taste better.

Tips on baking salmon:

make sure your fish is as fresh as possible; frozen is also a good option;
always rinse your salmon, and properly pat it dry to remove all the moisture;
whenever possible, always bake with the skin on as this will decrease the risk of overcooking the salmon;
always preheat your oven before baking the salmon.

A piece of glazed salmon served on a white plate along with sauteed asparagus and smashed potatoes.

These baking tips, along with a great marinade, will contribute to a great-tasting salmon. As an added bonus, you won't believe how easy it is to make!

Come and take a look.

Ingredients

Salmon. No surprise right?
Maple syrup. Use the real stuff, it does make a difference!
Sesame oil. It can be replaced with vegetable oil.
Garlic. Of course!
Ginger. It provides just the right amount of zing.
Green onions. Optional, just for garnish because we eat with our eyes first 🙂

As far as kitchen accessories are concerned, you will need a shallow dish and a whisk for the marinade; you also need a baking dish to bake the salmon; finally, a small saucepan is required to reduce the glaze.

Instructions

Once you have your salmon fillets, preferably with the skin, give them a quick rinse and pat them dry. Set them aside for a minute or so while the marinade gets combined.

The marinade for the salmon consists of maple syrup, soy sauce, oil, garlic, ginger and pepper.

In a shallow dish, whisk together the maple syrup, soy sauce, oil, garlic, ginger, and pepper. I do not add any salt as the soy sauce does a great job of contributing that salty flavor to this recipe.

You will notice that I will whisk the ingredients for the marinade in a shallow dish instead of a mixing bowl, just because it makes one less bowl to wash — who doesn't love that!!

A close up of the skin of a piece of salmon that is marinating.

Add the salmon fillets and flip them around to coat both sides. Cover with plastic film and place in the refrigerator for 20-30 minutes, turning them over once or twice during this time. Allow the salmon to marinate with the skin side up.

It is not recommended to marinate salmon for long periods as you risk getting a mushy texture once the salmon is baked. This is especially true of marinades which are acidic in nature.

That being said, you can prepare the marinade ahead of time and refrigerate it until ready to be combined with the salmon.

A close up of the garlic slivers on the salmon.

So, once twenty minutes has passed, transfer the salmon to a baking dish and bake in a preheated oven for about 20 minutes.

While the salmon is baking in the oven, transfer the marinade in a small saucepan; bring it to a boil and cook for a couple of minutes or until slightly thickened. This maple glaze will be perfect for the salmon once it had finished baking.

Feel free to garnish with chopped green onions or even toasted sesame seeds.

I almost forgot to mention that leftovers make great Salmon Croquettes!

Healthy seafood recipes we love

Lemon Garlic Shrimp
Pan Seared Scallops
Healthy Tuna Patties
Coquilles St Jacques
Seafood Pizza
Smoked Salmon Pinwheels
Seafood Salad
Fish Chowder

An overhead shot of a white dinner plate with glazed salmon, sauteed asparagus and smashed potatoes.

Recipe origins

Growing up Italian meant there was no meat on Fridays. As a result, my mom would alternate between this wonderful recipe for Baked Cod Fish and this Italian Cod Fish Recipe with Tomatoes.

Fast forward to today where I still like to have fish, at least twice a week (not necessarily on Fridays). As a result, I am always trying and adapting new fish recipes.

I've previously mentioned that I love the Food Section of my local paper The Montreal Gazette.

Every Wednesday, there is a feature called the "6 o'clock solution". Here you will find inspiration for meals that can be prepared in thirty minutes or less.

Over a decade ago, this "Maple Salmon" recipe was referenced from a book called "The Maple Syrup Book".

As usual, I adapted this maple salmon recipe to suit my personal preferences. The original recipe (as written in the Montreal Gazette) did not include marinating the salmon, as this step alone takes 30 minutes and would defeat the purpose of a 30-minute meal.

Along with this additional step of marinating the salmon, I doubled the amount of garlic and included grated ginger (as suggested by my ginger-loving daughter) to the recipe. I also replaced the olive oil with sesame oil.

As you can see, I decided to serve this baked salmon recipe with Sautéed Asparagus and these addictive Smashed Potatoes.

Serve this quick and easy Maple Glazed Salmon with some of your favorite sides. It is sure to become a hit with your family and friends.

THANKS SO MUCH for following and being part of theShe loves biscotti community where you will findSimple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria

★★★★★ If you have made this recipe for Maple Glazed Salmon, I would love to hear about it in the comments below and be sure to rate the recipe!

An overhead shot of a white dinner plate with glazed salmon, sauteed asparagus and smashed potatoes.

1/3 cup maple syrup pure
3 tablespoons soy sauce
1-2 tablespoons sesame oil
4-5 cloves garlic minced or slivered
1 teaspoon ginger fresh, grated
pepper to taste
4 salmon fillets approx 5 ounces each, rinsed and patted dry
green onions for garnish optional

Cook Mode Prevent your screen from going dark

In a shallow dish, whisk together maple syrup, soy sauce, oil, garlic, ginger and pepper.
Add the salmon and turn to coat. Marinate with the skin side up.
Cover the dish with plastic wrap and place in the refrigerator for 20-30 minutes, turning once or twice.
Preheat the oven to 400°F (200°C).
Transfer the salmon to a baking dish. Reserve the marinade.
Bake in the preheated oven for about 15 minutes or until the fish turns opaque.
While the salmon is baking, place the marinade in a small sauce pan.
Bring to a rapid boil and whisk for 1 minute.
Reduce heat to medium-high and simmer for about 2 minutes until slightly thickened. Don't forget to whisk.
Plate the salmon and drizzle thickened glaze over the top.
Garnish with sliced green onions.

Don't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

The baking time will vary based on the thickness of the fish.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

*recipe lightly adapted from the Gazette