Roasted Salmon with Maple Glaze

  • Cooking and Prep: 25 m
  • Serves: 8
  • Contains:

One of my, and many of my regulars', great favorites. The short and dazzling flavor lineup does its magic with practically no work. You will never say you are bored of salmon again! Bluefish will be suitable here, as well as any thick white fish (bass, mahimahi, halibut, etc.).


Makes 8 main course servings, or a dozen ample first course servings.

Ingredients (6)

Main ingredients

Start Cooking

Prepare the Salmon

  1. Preheat the oven to 500 degrees Fahrenheit. Mix all but the salmon in a bowl. 

  2. Place the salmon skin-side up in a baking pan just large enough to fit it snugly in one layer (if you have empty spaces, the liquids will burn). 

  3. Pour the sauce evenly over the fish. Bake 18 minutes, or a minute or two longer, until the fish is tender but firm to the touch. 

  4. Transfer to a platter and pour the cooking juices over the fish. Serve hot, or at room temperature. 


You will notice on the outermost side of each salmon half a flat, opaque strip, which runs the whole length of the fish: It is very fatty and not meaty and contributes nothing but a greasy, fishy taste. Have no mercy, cut it all off and discard it: You are not wasting it, you are saving the salmon. PS: Sushi restaurants use that part of the salmon to great advantage, but you are not a sushi restaurant and are not equipped with their knowledge and quality control, so please don’t go there and order it in a good sushi restaurant instead!

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  • M S

    Roasted Salmon with Maple Glaze

    Sliced Salmon

    Hi how can I use this recipe for individual salmon slices regarding the measurements n baking?
    Posted by Malky S |May 18, 2020
    Raquel Admin - Admin
    The sauce should be the same measurements and you may need to adjust the baking time. I would start with 10-12 minutes and see if it needs more.
    Posted by raquel_kosher|May 25, 2020

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