Maple Crusted Salmon with Lemon and Garlic
This maple crusted salmon is a simple way to put a delicious, nourishing meal on the table in minutes. The sweet and savory glaze caramelizes beautifully while the salmon stays tender and flavorful. Rich in high-quality protein and heart-healthy omega-3 fats, it’s an easy recipe that supports both great taste and good health.
Equipment
- Grill or oven
Ingredients
- 4 salmon fillets, 5-6 oz each
- 3 tbsp coconut aminios
- 2 tbsp pure maple syrup
- 1 tbsp avocado oil
- 3 garlic cloves, minced
- 2 tbsp fresh squeezed lemon juice (1 medium-sized lemon)
- 1/2 tsp ground black pepper
- 1/4 tsp salt, optional
- Optional garnish: chopped parsley or chives, lemon wedges
Instructions
Make the Marinade
- In a small bowl, whisk together the coconut aminos, maple syrup, avocado oil, crushed garlic, lemon juice, black pepper, and salt.
Prepare the Salmon
- Place the salmon fillets in a shallow dish or zip-top bag. Pour the marinade over the salmon and refrigerate for 15–30 minutes.
Cook the Salmon
Option 1 Bake
- Preheat oven to 400°F and grease the baking sheet with avocado oil.
- Pour some of the marinade from the bag / shallow dish onto your baking sheet and place salmon skin-side up on the baking sheet. Spoon the remaining marinade over the top.
- Bake for 10 minutes (maybe less), until the salmon flakes easily with a fork. Use a meat thermometer to check the temperature. Remove when the internal temperature is between 125 - 130℉ *See note in recipe card
- For a slightly caramelized maple crust, turn the salmon to skin-side down and switch the oven to broil for 1–2 minutes at the end of cooking. Watch carefully so it doesn’t burn.
Option 2: Grill the Salmon
- Preheat grill to medium heat (about 375–400°F).
- Lightly oil the grill grates or brush the salmon with a little extra avocado oil to prevent sticking.
- Place salmon skin-side up on the grill.
- Grill for 6-7 minutes, depending on thickness, with the lid closed. Flip to skin side down and grill for additional 3-4 minutes. Use a meat thermometer and remove when the internal temperature is between 125 - 130℉. **See note below.
Notes
**For the best texture and flavor, cook salmon to an internal temperature of 125–130°F for medium-rare. At this temperature the fish stays tender, moist, and buttery. The USDA recommends 145°F, but cooking salmon that long often results in a drier, less flavorful fillet. If you prefer a softer, restaurant-style salmon, pull it from the heat around 125–130°F and allow it to rest briefly before serving.