Enjoy delightful flavors with our Broiled Salmon with Spicy Maple Syrup. This recipe combines the rich taste of salmon with a sweet and spicy maple glaze, creating a perfect balance of savory and sweet. It’s the ideal dish for any occasion, quick to prepare, and bursts with flavor.
With just a few ingredients and a quick broil, you’ll have a restaurant-quality meal that’s sure to impress. Dive into this delicious fusion of flavors and discover your new favorite way to enjoy salmon!
We love salmon, and I always have salmon fillets in my freezer for easy dinners. Salmon is one of those fishes that is so versatile. You can enjoy it in so many different cooking methods, and it never disappoints.
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Not only is it quick to make, but it is loaded with nutrition and tastes great.
This broiled recipe does not get any easier as the salmons are covered with fantastic sweet maple syrup and with a kick of hot chili peppers, garlic, and ginger sauce.
In this Article
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- Why you will love this recipe
- Skin or no skin?
- What is the difference between broiled and baked?
- Broiler Temperature and Rack Positioning
- How do you know when the salmon is done?
- Ingredients needed to make this recipe
- Equipment Needed
- How to make Broiled Salmon with Spicy Maple Sauce
- Pro Tips
- What to serve with your broiled salmon
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this broiled salmon recipe, you may want to try my other recipes.
- VIDEO: COOK ALONG WITH ME
- Broiled Salmon with Spicy Maple Syrup
This recipe is simple enough to make on a weeknight yet elegant enough to serve when the company arrives. While the sauce is reduced, you have plenty of time to prepare the other plates you want to serve.
Like I said, it’s super easy.
Why you will love this recipe
Easy—making the spicy maple sauce will take some time to handle, but once you have your sauce simmering, you can do other cooking around it.
Salmon is healthy for you – salmon delivers many essential nutrients that our body needs as it contains omega-3 fatty acids. vitamins D, B12, potassium, iron
Restaurant food without leaving your kitchen—the taste is out of this world, and the flavor is restaurant-worthy.
Skin or no skin?
For this recipe, I recommend using skin-on salmon to keep the fillets intact and prevent them from falling apart when serving.
The skin will keep your fish moist.
What is the difference between broiled and baked?
Broiling is using the high heat from above in your oven in close vicinity to your food. By using the broiling activates only one heating element, the one located on the roof of your oven.
Broiling is excellent for thin meats that can cook quickly, crisping bread, or melting cheeses over your favorite bread or dish.
When broiling salmon, the extreme direct heat caramelizes the sugars and amino acids in the salmon.
When broiling, you must keep a watchful eye on your oven. Due to the high heat, your food will be prepared quickly and will burn faster if not supervised.
Baking is still using your oven, but at a much lower heat intensity, the oven will radiate heat from the sides and back and bottom, depending of the age of your oven.
It will also take longer to cook. Of course, you can bake your salmon, but it will not have the same upper crust and crispiness as broiled salmon.
Broiler Temperature and Rack Positioning
- Most broilers do come with a set broiler temperature, and some older oven may not. The typical temperature of the broiler is between 500 degrees F and 550 degrees F. This is when your oven temperature will be at the highest.
- For broiled salmon, position the rack about 6 inches away from the heat source. Do keep in mind that you will have your salmon on a wire rack thus you may want to lower it one sectional. I have mine at 4 inches, and when I use the broiler for this recipe, my rack is at 7 inches.
- If you need to set the temperature, go straight to 550 degrees F.
- Keep an eye on your food anytime you use the broiler.
How do you know when the salmon is done?
You can tell when your salmon is cooked when its flesh turns translucent to opaque and flakes easily when pulled apart with a fork. You also want to see some browsing on the top of the salmon as a sign that the flavors have been released.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Salmon filets – ensure that they all are the same thickest part and weight.
Maple syrup – use a rich and good maple so you can achieve a great tasting sauce.
Water – to dilute the maple syrup and help crate the sauce.
Ginger root – it just makes this dish amazing. I use a ginger microplane. Who knew there was such a thing, I love it! No more chopping, just peel and grate.
Garlic—I used a garlic press because I enjoy fine particles of garlic in my food, not small bites. You can mince it if you choose.
Dried hot red pepper flakes – give the sauce a nice soft kick that is not over-powering, but quite delightful.
Salt – seasoning for your salmon. I use sea salt.
Olive oil or oil spraying mist – for the oven rack grate so the skin will not stick to it.
Equipment Needed
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Small heavy bottom saucepan
Baking sheet with the rack or broiler pan
Basting brush
Fish spatula – it really helps with the fish due to its shape
How to make Broiled Salmon with Spicy Maple Sauce
With all my recipes, please assemble all the ingredients before starting cooking and baking.
Start with the maple syrup.
- Combine the maple syrup, water, grated ginger and garlic, dried hot red pepper flakes, and salt in a heavy-bottom saucepan. Over low heat, bring to a simmer and reduce to about 1/2 cup. The syrup will be thick and stick to the back of the spoon or cooking utensil.
- Set aside to cool down.
Meanwhile
- Bring your salmon to room temperature.
- Preheat the oven to the broil settings. Ensure you set oven rack is at least 6 to 7 inches away from the broiler heating element.
- Place parchment paper on the bottom of your broiler pan. Oil or use cooking spray for your broiler pan grate and arrange your salmon skin side down.
- Season generously with salt.
- With the help of a cooking brush, silicone is the best to use and clean, distribute your sauce over it and on the sides.
- Place in the hot oven and broil for about 4 minutes. Add more sauce if need to and broil for another 6 minutes. You should see it bubbling, the side should be opaque.
- Remove from the oven and serve immediately.
Pro Tips
- The maple syrup can leave you with a sticky mess to clean. To eliminate that I strongly suggest to line your broiler pan with aluminum foil or parchment paper. You will thank me later.
- Since the broiler heat is high and best for quick cooking, broiling works best for individual salmon portions. If you have a large portion, such as a whole side of salmon, I strongly recommend you bake it at 425 degrees F, which will cook the salmon more gently and evenly. You can always place it under the broiler at the last minute to give it that beautiful crispy top.
What to serve with your broiled salmon
Steamed rice, Cilantro Lime Rice, and Oven -Roasted Broccoli With Lemon and Garlic go beautifully alongside.
If you have not tried one of our salad, I recommend Fennel Tomato Salad, Basil with Lemon Vinaigrette. And, of course, French Peas, we are French, after all, and our peas have to come to the table once in a while.
Your dinner would not be complete without dessert, and this Blueberry Delight with only three ingredients, is a must as often as you can.
Storing and Reheating
Your leftover broiled salmon can be stored in a glass airtight container for up to three days.
Frequently Asked Questions
Can I use this Spicy Maple Syrup with other fish?
Yes, you can. Just remember that not all fish broil the same. Tuna or swordfish will take longer to cook, so I recommend basting them at the halfway point of broiling so your sauce will not be overboiling.
Do I need to flip the salmon?
No, you do not need to. While broiling the salmon over a rack, the heat will go around it, and by keeping your salmon skin-side down, it allows the fillet to caramelize under the broiler.
What pans should I use for broiling?
Due to the extreme heat your broiler will give out, do not use cooking sheets, ceramics, or pans that specifically say they can be used under the broiler.
I will not use glass baking dishes such as Pyrex or non-stick pans.
Can I broil frozen salmon?
I do not recommend it, as it will not broil but burn. First, let it thaw completely in the refrigerator. Once thawed, you can proceed with cooking your salmon as you wish.
If you enjoy this broiled salmon recipe, you may want to try my other recipes.
Salmon with Bail Mushroom Sauce
Jalapeno Corn Sticks with Maple Honey Butter
Broiled Beef Tenderloin with Asparagus & Red Onions Vinaigrette
VIDEO: COOK ALONG WITH ME
Broiled Salmon with Spicy Maple Syrup
Ingredients
- ½ cup maple syrup
- ½ cup water
- 2 tablespoons fresh ginger root, peeled and grated
- 2 garlic cloves, minced
- 1 teaspoon dried hot red pepper flakes
- ¼ teaspoon salt
- 4 skin-on salmon filets, about 6 ounces each
Instructions
- In a small heavy saucepan, combine the maple syrup, water, gingerroot, garlic, red pepper flakes, and salt and simmer until reduced to about ½ cup. Cool the basting sauce.
- Preheat broiler.
- Arrange the salmon, skin side down, on an oiled rack of a broiler pan, and season with salt. Brush the maple sauce over the salmon fillets.
- Broil salmon about 6 inches from heat for 4 minutes. Brush with more sauce if needed and broil until just cooked through, about 6 minutes more.
Equipment
- Basting Brush
- Small Heavy Bottom Saucepan
Notes
Pro Tips
- The maple syrup can leave you with a sticky mess to clean. To eliminate that I strongly suggest to line your broiler pan with aluminum foil or parchment paper. You will thank me later.
- Since the broiler heat is high and best for quick cooking, broiling works best for individual salmon portions. If you have a large portion, such as a whole side of salmon, I strongly recommend you bake it at 425 degrees F, which will cook the salmon more gently and evenly. You can always place it under the broiler at the last minute to give it that beautiful, crispy top.
Nutrition
Cooking Canva provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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Alexandra
Delicious recipe!! I will be making again sometime soon!
Teana Allen
Thank you, Alexandra, for mmaking my recipe and your kind feedback.
Enjoy!