Salmon is the fish I always find myself returning to. This Maple Salmon has great texture and lacks that ‘fishy’ flavor. Baked, grilled, smoked, or broiled – you pretty much can’t screw salmon up. Unless you over cook it. Let’s not do that.

Baked Maple Salmon | Kita Roberts GirlCarnivore

Baked Maple Salmon Is Like Fish Candy

Fish. That is about as close to vegetarian as it gets in this kitchen. I always tell myself it’s the healthiest of proteins. My go-to for when I really want to feel like I’m doing something good for myself. Then I go and roll it in maple syrup and tell myself those calories don’t count at all, you know, cuz the fish makes it healthy.

Twisted logic. I love it.

Why I Love Salmon

Salmon is the fish I always find myself returning to. It’s got great texture and lacks that ‘fishy’ flavor (No seriously what the hell is ‘fishy flavor’?)

Seriously, don’t like that taste – don’t eat fish? My god, I hate when my burger tastes like beef too… Said no one ever. Bake it, grill it, smoke it (promise that’s coming), or broil it – you pretty much can’t screw salmon up. Unless you overcook it. Let’s not do that.

How To Avoid Overcooked Salmon

Salmon is pretty forgiving, but you can overcook it. Truth be told, I think many people don’t enjoy salmon just because they are used to eating it way overcooked.

Then it does get dry and picks up a not-so palatable aftertaste. More mineral than fishy in my book, but not pleasant either way.

In fact, salmon is best-cooked medium-rare. Yes, you heard that correctly. Still a little pink on the inside. Well, most salmon is pink anyway, but I mean the darker pink rather than the lighter shade salmon becomes when cooked well done.

In Japanese cuisine, there is a style of cooking salmon or other fish referred to as “tataki”, where the fish is just lightly seared on the outside. The inside is still pretty raw. Now, you might want to heat it with a bit more heat, but no need to go overboard.

If you are eating the salmon for health reasons it is best NOT to obliterate those healthy fish oil fats with heat anyway.

Use Real Maple Syrup On Baked Salmon

Don’t get me started. There is a time and place for “maple-flavored” products, but not here. Use good quality real maple syrup. Yes, it makes a difference. Instead of eating sugar that tastes faintly like salmon, you get a nice piece of salmon enhanced by lightly sweet real maple syrup.

More Recipe Ideas For Salmon

Baked Maple Salmon | Kita Roberts GirlCarnivore

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Baked Maple Salmon

5 from 1 vote
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 2
Baked Maple Salmon | Kita Roberts GirlCarnivore
Add a touch of sweetness to your baked salmon with maple syrup

Recommended Equipment

  • Baking sheet


  • 2-4 oz salmon
  • 1 tbsp Molsassas Bacon Spice Blend
  • 2 tbsp maple syrup use good quality pure maple syrup
  • 1 tbsp butter
  • 2 cups frozen corn
  • salt and pepper


  • Preheat oven to 425 degrees F. Line a baking sheet with aluminium foil and spray with non stick cooking spray.
  • Place salmon on the baking sheet and sprinkle with seasoning. Rub into both sides of the fish. 
  • Spread syrup over top. 
  • Bake for 18-20 minutes, until salmon flakes easily with fork.
  • Meanwhile preheat a medium skillet over medium-high heat. 
  • Add the butter and swirl around the pan. 
  • Add the corn and cook until heated through. Season with salt and pepper as needed.
  • Serve salmon over corn.


Calories: 527kcal | Carbohydrates: 57g | Protein: 39g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 108mg | Sodium: 137mg | Potassium: 1456mg | Fiber: 7g | Sugar: 12g | Vitamin A: 370IU | Vitamin C: 11.9mg | Calcium: 167mg | Iron: 5.2mg
Course: Main Course
Cuisine: American
Author: Kita Roberts

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Baked Maple Salmon | Kita Roberts GirlCarnivore

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat. Kita’s impressive expertise has been honed through extensive education with the National Cattlemen’s Beef Association and Certified Angus Beef, as well as through attending butchery demos and visiting ranchers and farmers from coast to coast, allowing her to better learn and understand American foodways.


  1. We share similar logic when it comes to telling myself it’s ok to dip baked sweet potato fries on spicy Siracha ranch. Balance right? Baked salmon is always delightful

  2. Thank you! I always hate it when people say something has a fishy flavor or smell. Hello! It’s….wait for it… Duh.

    I guess I need to give salmon another try because I always say it’s not my favorite but I can’t remember why. I’m sure there was a reason years ago (maybe it tasted fishy), but that’s not good enough for now. This looks like a perfect recipe with which to get re-acquainted. Thanks.

    1. I have been wandering around for a day trying to remember what I wanted to tell you – finally when looking for something else over at PtS I remembered. My go to salmon dish is its silly easy, but I love the flavors. It was the recipe that got me ‘into’ fish as an adult because I never really liked it. It would be my first pick for a re-acquaintance ;D

  3. When you eat something healthy it actually negates the unhealthy portions, didn’t you know that?

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