Maple Glazed Sockeye Salmon

This is one of the simplest and most popular ways to cook wild sockeye salmon. The maple-Dijon glaze caramelizes at 400°F, creating a beautiful sweet crust that complements the rich, clean flavor of sockeye. It is gluten-free, dairy-free, and the kind of recipe you can memorize after making it once. Real maple syrup is non-negotiable here — the flavor difference is significant. Read about the nutritional profile of wild sockeye salmon.

Ingredients

• 4 wild sockeye salmon portions (5–6 oz each), thawed
• 3 tablespoons pure maple syrup (Grade A Dark or Grade B)
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• Fresh thyme sprigs (optional garnish)

Instructions

1. Preheat Oven: Preheat to 400°F. Line a baking sheet with parchment paper.
2. Make Glaze: Whisk together maple syrup, Dijon mustard, garlic, and olive oil.
3. Prep Salmon: Pat salmon dry. Place skin-side down on the prepared baking sheet. Season with salt and pepper.
4. Glaze & Bake: Brush glaze generously over each salmon portion. Bake 12–15 minutes until the glaze is caramelized and salmon reaches your preferred doneness (125–130°F for medium).
5. Serve: Garnish with fresh thyme. Pair with roasted green beans, wild rice, or a simple arugula salad.