Maple Glazed Sheet Pan Salmon is an easy way to enjoy seafood with a fall theme with only 10 minutes of baking time. Simply give it a quick marinade and roast in a sheet pan for easy cleanup.
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Well, fall is officially here. Not sure how that happened as I swear it was July just a month ago. It’s amazing how time flies, especially when you’re busy. We just returned from a two week trip to Russia. Coming back to an almost empty fridge means quick and simple meals are a plus.
Recipes like this Maple Glazed Sheet Pan Salmon with Citrus requires minimal ingredients, most of which you probably already have stocked.
Ingredients for Maple Glazed Salmon
- Salmon: use wild caught for best flavor
- Pecans: adds a nice crunch and compliments the maple syrup
- Maple syrup: creates a sweet glaze with fall-themed flavor
- Orange: zest and slices are used for a delicious citrus flavor
- Pumpkin pie spice: just enough to give this dish delicious fall flavors
- Rosemary: just a little bit of this herb adds lots of flavor
How to bake salmon on a sheet pan
Preheat oven to 400° F. Place salmon on a foil or parchment lined baking sheet skin side down. Bake 8-12 minutes, depending on thickness, until center is cooked and meat flakes with a fork.
Sheet Pan Cooking Tips
- Cover pan with foil or parchment paper. This makes cleanup even easy and prevents food bits or sauce sticking. No soaking needed.
- Try adding veggies to bake at the same time as the salmon, such as asparagus, tomato, zucchini, cauliflower or broccoli.
- Roasting smaller items of food is better. Sheet pan cooking is meant to be quick and easy. Cut up veggies such as potatoes, asparagus, bell pepper, and onion. Meat should also be cut into roughly 1-inch chunks, unless it’s thinner items like salmon or thin cuts of meat.
- Don’t crowd the food. If cooking items such as potato cubes, veggies or meat, make sure they are not packed too tight. A bit of space allows quicker, more even roasting and toasts the food a bit.
- Use different cooking times for different ingredients. Denser foods take longer to cook and should be staggered. For example, if cooking potatoes with meat, start with potatoes for about 15 minutes, then add the meat and finish cooking.
Flavor tips for glazed salmon
- This Maple Glazed Sheet Pan Salmon is best with fresh wild-caught salmon.
- Also, use high quality 100% maple syrup, instead of a maple flavored syrup.
- Toasting the pecans ahead of time will add extra roasted flavor.
- I also recommend marinating the salmon in the maple syrup mixture ahead of time to allow flavors to soak in.
How to keep salmon fresh
I like to buy meats in bulk or when on sale, then freeze for later usage. When salmon goes on sale, buy at least a few pounds and freeze. The FoodSaver FM5330 Vacuum Sealing System is ideal for this. It keeps food fresh for up to 5x longer than ordinary storage methods like zipper bags, plastic wrap, and containers, and helps prevent freezer burn.
Multi-layer, BPA-free FoodSaver Heat-Sealed Bags 6-pack are flexible enough to hug food and seal effectively without gaps, and best for long-term freezer storage.
Serving suggestions to go with baked salmon
This baked salmon would be delicious served with potatoes, either mashed, roasted or as a potato salad. Or try serving with roasted or grilled veggies, or a freshly made salad filled with fresh vegetables and greens.
I haven’t posted many sheet pan recipes, actually just these Sheet Pan Honey Mustard Pork Chops, but that should change now that it’s oven appropriate weather. What’s not to love about sheet pan cooking? Everything is cooked at once and requires one pan for easy cleanup.
More salmon recipes you may like:
- Easy Salmon Pesto Pasta
- Lemon and Dill Barbecue Salmon Kabobs
- Sesame Salmon Burger with Apricot Soy Sauce Glaze
Leave a comment below and star rating if you made this recipe or want to share your thoughts.
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Maple Glazed Sheet Pan Salmon with Citrus
- ⅛ cup pecans
- ½ cup real maple syrup
- 2 teaspoons orange zest
- 1 teaspoon chopped fresh rosemary
- ¼ teaspoon salt
- ¼ teaspoon pumpkin pie spice
- 1 pound fresh, wild-caught salmon fillet
- 1 orange, sliced
- Toast pecans over medium-high heat, stirring often until lightly browned and fragrant. Let cool, chop and set aside.
- In a small bowl, stir together maple syrup, orange zest, rosemary, salt and pumpkin pie spice.
- Pour mixture over salmon in a shallow baking dish. Marinate in fridge 1 to 4 hours, rotating halfway.
- Preheat oven to 400° F. Place salmon on a foil or parchment lined baking sheet skin side down. Discard extra marinade and top salmon with orange slices. Bake 8-12 minutes, depending on thickness, until center is cooked and meat flakes with a fork.
- Top with roasted pecans and salt to taste if needed. Serve immediately.
- To save time you can skip marinating and simply pour glaze over salmon then roast, but it won't be as flavorful
- Roasting on foil or parchment makes for easy cleanup. Discard it after roasting and give baking sheet a light clean.
- Try adding veggies to bake at the same time as the salmon, such as asparagus, tomato, zucchini, cauliflower or broccoli