I make this when I want a small treat from a little bit of salmon. I learned to bake it slow so the glaze sticks and the fish stays soft. Candied Salmon fit into my week when I want a simple main that also makes good snacks.
I keep the steps short. I use common store ingredients and low oven heat. The dish holds well in the fridge. It makes busy weeknights easier and gives a nice change for a packed lunch or a quick table bite.
This recipe turns salmon into a sweet, glossy treat with a light smoky hint. The glaze makes the fish shiny and slightly sticky. People often make it for snacks, appetizers, or a small main for family meals. It works as a warm plate or as a room-temperature nibble for guests. For other quick cooked salmon ideas, try this quick honey mustard salmon recipe to keep meals varied.
Ingredients
1 pound salmon fillet, skin-on and boneless, 1/4 cup maple syrup, 2 tablespoons brown sugar, 1 tablespoon soy sauce, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper
Use skin-on fillet so the fish holds together while baking. Maple syrup and brown sugar add the sweet, sticky glaze. Soy sauce gives salt and a bit of depth. Smoked paprika brings a warm, smoky note without a smoker. Garlic powder and black pepper round the flavors simply. For a different crust or side, see this coconut crusted salmon with pineapple salsa.
Directions
Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. In a small bowl, whisk together maple syrup, brown sugar, soy sauce, smoked paprika, garlic powder, and black pepper. Place the salmon pieces, skin-side down, on the prepared baking sheet. Brush the glaze generously over the salmon pieces. Bake for 60–75 minutes, brushing with more glaze halfway through, until edges are caramelized and salmon is glossy. Let cool slightly to set the glaze, then serve warm or at room temperature.
Notes: Low heat helps the sugar melt slowly without burning. Brushing twice builds a nice sticky layer. Letting the fish rest helps the glaze firm up so it does not slide off.
How to make this recipe
You mix the glaze and spread it on the fish. Then you bake the salmon at a low temp for a long time. The low oven melts the sugars and draws the glaze into the fish. As it bakes, the edges darken and the top gets shiny. You will brush once in the middle so both sides get a coating. When it comes out, the fish stays soft and the glaze stays sticky. For a quick dip idea to serve with this, try this smoked salmon dip.
Why make this recipe
This dish saves time in a simple way. It needs little prep and mostly cooks while you do other things. The flavor is both sweet and slightly smoky, so it works with many sides. You can change the sugar or spice and still get good results. It fits weeknight dinners, small parties, or a meal plan where you want ready-to-eat fish. If you like pasta meals, this glaze can pair with a simple cream pasta like in this one-pot creamy salmon pasta for a fuller dinner.
How to serve this recipe
Serve warm or at room temperature. Put it on toast or thin slices of bread for a quick snack. Add plain rice or salad for a light meal. Cut into strips for a simple platter with veggies or pickles. The sticky glaze works well with mild sides so the sweet taste stands out. For a fast weeknight plate, add steamed greens and a wedge of lemon. If you want a spicier note, serve with a small spoon of hot sauce on the side.
How to store this recipe
Cool the fish to room temperature before storing. Put it in an airtight container in the fridge. It will stay good for 3 to 4 days. For longer storage, freeze in a tight container for up to 2 months. Thaw in the fridge overnight and warm gently in a low oven or eat at room temperature. Keep the glaze side up so it does not stick to the container. Label the container with the date so you use it in time.
Tips to make this recipe
Pat the fish dry before glazing so the mix sticks better. Use a silicone brush for even coating. Watch the baking time; ovens vary, and the edges should caramelize but not burn. If glaze chars too fast, lower the heat a bit. If the fish looks dry, brush with a little extra maple syrup near the end. To fix an overly sweet batch, add a splash more soy sauce next time. For a smoker-free smoky taste, use smoked paprika as listed or add a drop of liquid smoke.
Variation
Swap the maple syrup for honey for a different sweetness. Use coconut sugar instead of brown sugar for a darker flavor. Omit soy sauce and add a pinch of salt if you need a soy-free option. You can also broil briefly at the end for more char, but watch closely. This version is simple, so big swaps may change the texture or baking time. If you want a smoke flavor, try a short time on a grill before glazing, but the oven method gives the steady result most need.
FAQs
Q: Can I use frozen salmon?
A: Yes. Thaw it fully in the fridge before glazing and baking.
Q: Do I need to remove the skin?
A: No. Keep the skin on to help the fillet hold its shape.
Q: Is this safe for kids?
A: Yes. The flavors are mild, but check for any food allergies first.
Q: Can I make the glaze ahead?
A: Yes. Store the glaze in the fridge and warm slightly before using.
Conclusion
This recipe gives a simple, low-effort dish that you can make any time for snacks or a small meal. It keeps well and uses easy pantry items. For more ideas and deeper versions, see how to make it with a classic method at Hank Shaw’s candied salmon recipe. If you want a smoked version with more char, read the smoked approach at Smoked Candied Salmon guide. For another home cook take and notes, check this candied salmon write-up.
Print
Candied Salmon
- Total Time: 90 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A simple yet delightful candied salmon recipe that turns salmon into a sweet treat with a glossy, sticky glaze and a hint of smokiness.
Ingredients
- 1 pound salmon fillet, skin-on and boneless
- 1/4 cup maple syrup
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together maple syrup, brown sugar, soy sauce, smoked paprika, garlic powder, and black pepper.
- Place the salmon pieces, skin-side down, on the prepared baking sheet.
- Brush the glaze generously over the salmon pieces.
- Bake for 60–75 minutes, brushing with more glaze halfway through, until edges are caramelized and salmon is glossy.
- Let cool slightly to set the glaze, then serve warm or at room temperature.
Notes
Low heat helps the sugar melt slowly without burning. Brushing twice builds a nice sticky layer.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 60mg
