20 Minute Maple Soy Salmon

Overhead view of a bright blue table spread with cucumber avocado salad, white wine, a pan of baked salmon, and a plated salmon fillet served over rice.

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20 Minute Maple Soy Salmon

Bold and flavorful soy glazed salmon with maple, garlic, and a fresh cucumber avocado topping. Ready in just 20 minutes for a perfect weeknight dinner.

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: 4 servings

Calories: 464kcal

Author: Nicole Gaffney

Ingredients

¼ cup low sodium soy sauce I used Tamari since it's gluten free
2 cloves garlic finely minced
¼ cup pure maple syrup
2 tablespoons Dijon mustard
2 teaspoons neutral oil I prefer grape seed
4 medium salmon fillets I prefer wild salmon, skin-on or off
salt and pepper to taste
1 English cucumber diced
1 tablespoon toasted sesame oil
1 tablespoon lime juice freshly squeezed
2 teaspoons sesame seeds any color
3 scallions thinly sliced
1 avocado large ripe but firm, diced
rice for serving (optional)

Instructions

Preheat the oven to 400°F and line a sheet pan with parchment paper.
In a small saucepan, whisk together the soy sauce, garlic, maple syrup and Dijon mustard. Cook over medium heat until reduced by half, about 5 minutes. It should be thick and syrupy.
Rub the salmon all over with the oil, then season with salt and pepper on both sides. Place the salmon fillets skin-side-down on the parchment lined sheet pan, then brush lightly with the soy glaze.
Bake the salmon for 5 minutes, brush with more glaze, then continue cooking until they're to your liking. I prefer my salmon just slightly undercooked in the center, so it only takes about 3-4 more minutes. The overall time will also depend on the thickness of your fillets.
While the salmon cooks, prepare the topping. In a medium bowl, add the cucumber, sesame oil, lime juice, sesame seeds, scallions and a generous pinch of salt. Mix well, then add the avocado and gently toss until just combined. Taste and adjust seasoning as needed.
When the salmon is finished, brush it with any remaining glaze, then serve with the avocado cucumber topping and your favorite rice if desired.

Notes

Use a good quality, sustainably sourced salmon. Frozen is fine as long as it’s fully thawed before cooking.
Don’t over-reduce the glaze or it can become bitter. You’re looking for a syrupy consistency.
Make sure to taste and adjust the avocado topping with extra lime or salt as needed.
Swap in honey for an easy maple alternative, or mix in a little grated ginger, sriracha or rice vinegar to change up the flavor of the glaze.

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