Cajun Maple Glazed Salmon
You ever take one bite of something and immediately question if you’ve reached the peak of human flavor discovery? Because that’s exactly what happened to me the first time I made this Cajun Maple Glazed Salmon. It’s got that sweet-meets-spicy energy, the perfect caramelized crust, and a fork-tender flake that makes you feel like you’re getting away with something. This one’s for the folks who like their dinner with a little attitude and a lot of protein.
Let’s talk about the real star of the show: the glaze. We’re combining real maple syrup, Cajun seasoning, and a few secret players to get that sticky, spicy coating that turns into molten gold in the oven. Paired with roasted veggies and jasmine rice, this meal prep hits like a Southern comfort classic—but with macros dialed to perfection. We’re pushing high protein, clean carbs, and enough flavor to make you cancel your dinner reservations for the next three nights.
Make no mistake—this isn’t your average salmon recipe. It’s bold, unapologetic, and borderline seductive. And the best part? It reheats like a dream, making every lunch break feel like a main character moment. Whether you’re deep into your fitness grind or just love a meal that slaps, Cajun Maple Glazed Salmon is ready to be your new obsession. Forks up, let’s get saucy. 🐟🔥🍁
Cajun Maple Glazed Salmon
Equipment
Ingredients
For the Salmon:
- 2 lbs salmon
- 4 tbsp maple syrup
- 2 tbsp Cajun seasoning
- 2 tbsp soy sauce low-sodium
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 2 tbsp olive oil
For the Sprouts:
- 1.5 lbs Brussels sprouts halved
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp garlic powder
For the Rice:
- 1 cup jasmine rice
Instructions
- In a small bowl, mix maple syrup, Cajun seasoning, soy sauce, smoked paprika, garlic powder, and black pepper. Reserve 3 tbsp of the marinade for glazing later.4 tbsp maple syrup, 2 tbsp Cajun seasoning, 2 tbsp soy sauce, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp black pepper, 2 tbsp olive oil
- Place the salmon fillets in a large dish or zip-top bag. Pour the marinade over them, ensuring even coating. Seal and refrigerate for at least 30 minutes, or up to 4 hours.2 lbs salmon
- Begin cooking the jasmine rice according to your preferred method. I love my rice cooker!1 cup jasmine rice
- Preheat the oven to 425°F. Toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread them evenly on a baking sheet. Roast for 20-25 minutes, tossing halfway through, until golden and slightly crispy.1.5 lbs Brussels sprouts, 1/2 tsp salt, 1/2 tsp black pepper, 1 tbsp garlic powder, 1 tbsp olive oil
- Heat a 12-inch cast iron skillet over medium-high heat with olive oil. Remove the salmon from the marinade (discarding excess) and sear skin-side up for 2-3 minutes. Flip the fillets and cook for an additional 2 minutes.
- Transfer the skillet to the preheated oven and bake for 6-8 minutes, or until the salmon reaches an internal temperature of 145°F.
- In the final 1-2 minutes of cooking, Bring the reserved marinade to a light boil & reduce the mixture.
- Brush the reserved marinade over the salmon fillets for an extra layer of flavor before serving.
- Divide the rice, roasted Brussels sprouts, and salmon fillets into four meal prep containers. Enjoy!
Nutrition
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❤️ Why You’ll Love This Cajun Maple Glazed Salmon
Sweet. Spicy. Sticky. Savory. This Cajun Maple Glazed Salmon hits every note—and then some. With 58g of protein per serving, it’s the kind of recipe that fuels your week without boring your tastebuds.
Each salmon fillet gets marinated in a smoky Cajun-maple mix, then pan-seared and oven-finished for that golden crust. Paired with fluffy jasmine rice and caramelized Brussels sprouts, it’s a high-protein meal that tastes gourmet, reheats beautifully, and leaves zero leftovers.
This isn’t just meal prep—it’s a whole flavor journey.
🔄 Ingredient Substitutions & Customizations
Whether you’re swapping ingredients or adjusting macros, here’s how to tailor this to your vibe:
💥 Switch the Protein
Try the same glaze on shrimp, chicken thighs, or even tofu for different textures.
💥 Lower the Carbs
Swap the jasmine rice for cauliflower rice, quinoa, or a bed of greens.
💥 Change the Sweetener
Substitute honey or agave nectar if you’re out of maple syrup.
💥 Adjust the Heat
More Cajun seasoning, extra red pepper flakes, or even a splash of hot sauce = 🔥.
💥 Add a Crunch Element
Top with crushed pecans, toasted sesame seeds, or even crispy onions.
🔥 Expert Tips for Perfect Glazed Salmon
Master your technique with these prep-friendly tips:
🔥 Always Marinate
Give the salmon at least 30 minutes in the marinade to absorb that smoky-sweet flavor.
🔥 Sear Before You Bake
That skin-side-up sear locks in moisture and adds restaurant-level texture.
🔥 Reduce the Glaze
Simmer the leftover marinade until sticky—brushing it on at the end = game changer.
🔥 Finish the Brussels Right
Broil for 2–3 minutes at the end for extra charred edges and depth.
🍽️ Serving Suggestions & Storage Tips
Here’s how to store, serve, and bring the heat every time:
🥡 Storage
Keep in airtight containers for up to 4 days in the fridge. Keep glaze separate if possible for reheating magic.
🔥 Reheating
Microwave in 90-second bursts. Reheat the glaze separately and drizzle just before serving for the best texture.
🍽️ Pairs Well With
- A fresh lemon wedge
- A crisp side salad with citrus vinaigrette
- Roasted sweet potatoes or grilled asparagus
🌿 Garnish Ideas
- Chopped parsley or cilantro
- Cajun seasoning dusted over the top
- Drizzle of leftover glaze or lemon juice
❓ FAQs
Can I make this glaze in bulk?
Yes! Double or triple the glaze and store it in a jar for future salmon, shrimp, or chicken bowls.
Can I use frozen salmon?
Totally. Just thaw it completely, pat it dry, and proceed with the marinade and sear.
Is this recipe spicy?
It has a gentle kick, but you can crank the heat up (or down) based on your Cajun blend and glaze tweaks.
Can I freeze this?
Yes! Freeze cooked salmon and rice in airtight containers. Brussels sprouts are best fresh, but they’ll hold up okay.
Is the glaze sticky like BBQ sauce?
Once reduced, yes—it thickens up nicely. If you like it really sticky, just reduce it a little longer.
🍲 More High-Protein Salmon Recipes to Keep You Rolling
Here are five more salmon recipes guaranteed to keep your meal prep interesting: