Maple Glazed Sheet Pan Salmon is a simple, tasty meal that shines with a sweet and sticky maple glaze. The salmon comes out perfectly cooked on a single sheet pan, making cleanup a breeze. You get that beautiful caramelized glaze on top and tender, flaky fish underneath, all roasted alongside whatever veggies you want to toss on the pan.
I love making this when I want something quick but special. The maple glaze adds just enough sweetness to balance the rich salmon flavor, and using the sheet pan means everything cooks together. I usually sprinkle some sesame seeds or fresh herbs on top just before serving to add a little extra texture and color. It’s one of those recipes that feels fancy but comes together without much fuss.
My favorite way to enjoy it is with roasted asparagus or green beans on the side and a scoop of rice or quinoa to soak up the glaze. It’s a crowd-pleaser whenever I bring it to friends or family dinners because it tastes like you spent hours but you really didn’t. Plus, it’s healthy and filling, so everyone leaves happy.
Key Ingredients & Substitutions
Salmon: Fresh, skinless fillets work best for even cooking and easy serving. If you prefer skin-on, adjust cooking time slightly and crisp the skin first in a hot pan.
Maple syrup: Pure maple syrup creates the sweet glaze’s depth. Honey or agave syrup can substitute, but the flavor will be a bit different.
Soy sauce: Adds saltiness and umami. For gluten-free, use tamari. For lower sodium, pick a light or reduced-sodium version.
Mustard and garlic: Dijon mustard brings tang to balance sweetness. Fresh garlic is best, but garlic powder can work in a pinch.
Vegetables: Carrots, Brussels sprouts, sweet potato, and green beans add color and texture. Swap with your favorites like asparagus, broccoli, or bell peppers.
How Do You Get the Salmon Perfectly Glazed and Flaky?
Start by preheating the oven hot enough (400°F/200°C) to roast the veggies and cook salmon quickly without drying it out. Toss veggies with oil so they roast evenly and caramelize.
- Place salmon and vegetables on opposite sides of the pan to avoid crowding and ensure even cooking.
- Brush most of the glaze on salmon before baking to let the flavors soak in.
- Roast for 12-15 minutes until salmon flakes easily and veggies are tender but still bright.
- Brush remaining glaze on salmon near the end to get a sticky, shiny finish without burning the sugars.
Rest the salmon for a couple of minutes after baking to let juices settle, which keeps it moist and tender. Garnishing with sesame seeds and rosemary adds a nice pop of flavor and texture.
Equipment You’ll Need
- Large rimmed sheet pan – big enough to hold salmon and veggies without crowding for even cooking.
- Parchment paper or foil – makes cleanup quick and keeps the pan from sticking.
- Mixing bowl – for whisking together the maple glaze easily.
- Basting brush – helps spread the glaze evenly over the salmon for a perfect shine.
- Tongs or spatula – to toss veggies and transfer salmon without breaking it.
Flavor Variations & Add-Ins
- Swap salmon for trout or cod fillets for a milder fish that still roasts well with maple glaze.
- Add chopped fresh thyme or sage to the glaze for a herbal twist that pairs nicely with the sweetness.
- Include sliced red bell peppers or snap peas on the sheet pan for added crunch and color.
- Replace maple syrup with honey and add a splash of orange juice for a bright citrus glaze variation.
How to Make Maple Glazed Sheet Pan Salmon
Ingredients You’ll Need:
For The Salmon and Glaze:
- 4 salmon fillets (about 6 oz each), skin removed
- ¼ cup pure maple syrup
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- ¼ tsp black pepper
- ½ tsp smoked paprika (optional)
For The Vegetables:
- 2 tbsp olive oil, divided
- 3 large carrots, peeled and cut into sticks
- 2 cups Brussels sprouts, halved
- 1 large sweet potato or butternut squash, peeled and chopped
- 1 bunch green beans, trimmed
- Salt, to taste
For Garnish:
- Sesame seeds
- Fresh rosemary sprigs
- Pomegranate seeds (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 12-15 minutes to roast in the oven. Overall, you’ll spend around 25 minutes from start to finish, making it a quick and easy weeknight dinner option!
Step-by-Step Instructions:
1. Prepare Oven and Glaze
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil to keep cleanup simple. In a small bowl, whisk together maple syrup, soy sauce, Dijon mustard, minced garlic, lemon juice, black pepper, and smoked paprika until smooth and well mixed.
2. Prep Vegetables
Toss the carrots, Brussels sprouts, and sweet potato (or butternut squash) with 1 tablespoon olive oil and a pinch of salt. Spread these veggies evenly on one side of the sheet pan.
3. Arrange Salmon and Green Beans
Place the salmon fillets on the other side of the sheet pan. Brush each fillet generously with about ¾ of the maple glaze. Next, drizzle the remaining tablespoon of olive oil over the green beans and scatter them along the edge of the pan.
4. Roast Everything
Put the sheet pan in the oven and roast for 12-15 minutes, until the salmon flakes easily with a fork and the vegetables are tender with a slight caramelization.
5. Add Final Glaze and Garnishes
In the last 2-3 minutes, brush the salmon with the rest of the glaze to create a glossy, sticky finish. Remove from oven and sprinkle the salmon with sesame seeds and fresh rosemary sprigs. If you like, add pomegranate seeds for a pop of color and tart sweetness.
6. Serve and Enjoy
Serve the salmon and roasted vegetables right from the sheet pan or plate them nicely. This dish pairs wonderfully with rice, quinoa, or your favorite grain for a complete meal.
Can I Use Frozen Salmon for This Recipe?
Yes, but be sure to fully thaw the salmon in the refrigerator overnight before cooking. Pat it dry with paper towels to remove excess moisture, which helps the glaze stick better and ensures even cooking.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the glaze and chop the vegetables in advance. Assemble everything on the sheet pan just before roasting. Cooked leftovers store well in the fridge for up to 2 days and reheat nicely in the oven or microwave.
What Vegetables Work Best with This Recipe?
Root vegetables like carrots and sweet potatoes roast beautifully alongside salmon. Brussels sprouts and green beans add a nice crunch. Feel free to swap or add veggies like asparagus, broccoli, or bell peppers based on your preference.
How Should I Store and Reheat Leftovers?
Store any leftover salmon and veggies in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the salmon moist and the veggies tender.
