Over the years dining along the Pacific Northwest coast, I’ve tasted some of the finest salmon preparations—and nothing beats the marriage of sweet maple and subtle smoke. This recipe elevates wild-caught salmon by brushing it with a homemade glaze that caramelizes beautifully in the oven, while tender asparagus roasts alongside, absorbing all the savory-sweet pan juices. It’s a deceptively simple dish that delivers restaurant-quality results with minimal fuss.

Ingredients

• 4 salmon fillets (6 oz each), skin on

• Salt and freshly ground black pepper

• 1 lb asparagus, trimmed

• Glaze:

  • 3 tbsp pure maple syrup

  • 1 tbsp soy sauce or tamari

  • 1 tsp liquid smoke

  • 1 garlic clove, minced

Preparation Steps

1. Preheat & prep: Preheat oven to 400°F (205°C). Line a baking sheet with foil and lightly oil. Pat salmon dry; season flesh side with salt and pepper.

2. Trim asparagus: Toss asparagus with a drizzle of olive oil, salt, and pepper; arrange in a single layer at one end of the sheet.

3. Make glaze: Whisk together maple syrup, soy sauce, liquid smoke, and garlic. Brush salmon flesh generously. Place fillets skin-side down beside asparagus.

4. Roast: Bake 12–14 minutes for medium doneness—glaze will bubble and caramelize; asparagus should be tender-crisp. For firmer flesh, roast 2–3 minutes longer.

5. Finish & serve: Spoon any pan juices over salmon and asparagus. Garnish with lemon wedges and chopped parsley.

Expert Tips

• Don’t overbake: Salmon continues cooking off-heat; aim for 125°F (52°C) internal at pull-out for moist flakes.

• Liquid smoke restraint: A little goes a long way—start with 1 tsp to avoid overpowering.

• Asparagus timing: If tips brown too quickly, move them away from direct heat after 8 minutes.

This dish strikes the perfect balance between sweet, smoky, and savory notes. The asparagus, kissed by the salmon’s glaze, becomes an essential partner rather than a mere side. Serve with a crisp white wine and you’ll have an effortless yet memorable dinner.