When you drizzle maple syrup over salmon, you bring out a natural sweetness that caramelizes in the oven and balances the rich flavor of the fish. What makes this even better is choosing maple syrup that comes from right here in Wisconsin, where producers tap some of the most productive maple stands in the country.
Wisconsin has become a powerhouse in maple syrup production. The state produced 458,000 gallons in 2024, more than double what it produced a decade ago, according to USDA data. In 2025, Wisconsin climbed even higher with 556,000 gallons, placing the state in the top three syrup producers in the nation. That growth comes from thousands of small and mid‑size producers who tap only a fraction of Wisconsin’s 3.7 million acres of maple forests, leaving plenty of opportunity for the industry to keep expanding.
You taste that dedication in every bottle. Sugar maples thrive in Wisconsin’s cold nights and warmer spring days, a temperature swing that helps the sap rise and fall within the tree and sets the stage for syrup with deep, clean flavor. That climate gives the syrup a natural richness that pairs well with savory dishes, especially salmon
When you make maple‑glazed salmon, the syrup does more than sweeten the glaze. It creates a sticky coating that clings to the fish, browns in the heat, and adds a light smokiness without overpowering the other ingredients. You mix in soy sauce, hoisin, ginger, and sesame oil, but the maple syrup ties everything together.
As you cook, think about the people behind the syrup: the family tapping trees in their backyard, the small business boiling sap in a sugar shack, or the growers adding new taps each spring. Their work brings you a flavor that is both simple and rooted in tradition.
So the next time you reach for maple syrup, choose Wisconsin. You support local producers and bring better flavor to your maple‑glazed salmon.
Asian-Inspired Maple-Glazed Salmon
Ingredients
Salmon & Glaze
- 4 fillets
- 2 Tbs soy sauce
- 2 Tbs hoisin sauce
- 1 Tbs maple syrup
- 1 Tbs sesame oil
- 1 Tbs ginger paste
- 1 tsp sriracha
Cucumber Salad
- 2 cucumbers
- 2 cloves minced garlic
- 4 Tbs rice vinegar
- 4 Tbs soy sauce
- 2 tsp sesame oil
- 2 tsp sriracha
- 1 tsp granulated sugar
Toppings (optional)
- Green onions
- Sesame seeds
Instructions
- Preheat oven to 400°F and start rice.
- In a small bowl, mix together glaze until fully combined and brush over salmon. Cook salmon for 12-15 minutes in oven, depending on thickness. Salmon is done once the internal temperature reaches 145°F.
- a. Tip: Before brushing salmon with the glaze, add a couple of spoonfuls of the glaze into the cucumber salad for extra flavor.
- While salmon is in oven, slice cucumbers and combine dressing ingredients in medium bowl. Mix well so cucumbers are fully coated.
- Assemble plate with salmon, rice and cucumber salad. Garnish with sesame seeds and green onions.