Maple-Glazed Atlantic Salmon with Lemon-Dill Butter
Maple Salmon
Sweet maple glaze and lemon-dill butter on Atlantic salmon. Quick, Canadian-inspired dinner.
Nutrition (per serving)
This maple-glazed Atlantic salmon is one of those recipes I reach for when I want something that feels a little special but comes together in under 30 minutes. The gentle sweetness of Canadian maple syrup caramelizes on the skin, while a bright lemon-dill butter adds freshness and richness—simple flavors that sing together.
It’s perfect for a weeknight dinner or an easy entertaining dish: crisp-skinned salmon, a glossy maple glaze, and a spoonful of herb butter that melts into the fish. Serve with roasted potatoes and a green veg for a balanced, comforting meal.
Ingredients
- Atlantic salmon fillets (about 6 oz each):4 pieces
- Pure maple syrup:3 tbsp
- Dijon mustard:1 tbsp
- Soy sauce (or tamari):1 tbsp
- Fresh lemon juice:2 tbsp
- Unsalted butter (room temperature):4 tbsp
- Fresh dill, finely chopped:2 tbsp
- Garlic, minced:1 cloves
- Olive oil:1 tbsp
- Salt:3/4 tsp
- Black pepper:1/2 tsp
- Lemon wedges, for serving:4 pieces
- Fresh parsley (optional), chopped for garnish:1 tbsp
Instructions
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Pat salmon fillets dry and season both sides with salt and pepper. Let rest at room temperature while you make the glaze and butter.
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In a small bowl, whisk together maple syrup, Dijon mustard, soy sauce, and 1 tbsp lemon juice until smooth. Set aside.
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In another small bowl, mash the room-temperature butter with minced garlic, chopped dill, the remaining 1 tbsp lemon juice, and a pinch of salt. Shape into a small log on plastic wrap and chill briefly until slightly firm.
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Heat a large nonstick or stainless steel skillet over medium-high heat and add olive oil. When shimmering, place salmon fillets skin-side down and press gently to ensure even contact.
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Cook skin-side down for 4–5 minutes without moving, until skin is crisp and the fish is cooked about two-thirds of the way through.
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Flip the fillets and brush the top with the maple glaze. Cook for another 2–3 minutes, basting once more, until the glaze is glossy and the salmon reaches desired doneness (internal temperature ~125–130°F for medium).
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Remove salmon to warm plates and rest for a minute. Top each fillet with a tablespoon of the lemon-dill butter so it melts over the hot fish.
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Garnish with lemon wedges and chopped parsley, and serve immediately with roasted potatoes and a green vegetable of your choice.
Tips & Notes
- For even cooking, let salmon sit at room temperature for 10–15 minutes before cooking.
- Watch the glaze closely when basting — maple caramelizes quickly. Lower the heat if it starts to darken too fast.
