Grilled Maple Salmon Recipe
A simple sweet-and-savory grilled salmon with a reduced maple-soy glaze.
Servings: 6 servings
Ingredients
- 1/3 cup real maple syrup
- 1/4 cup soy sauce
- 1 Tbsp sesame oil
- 2 cloves garlic pressed or finely chopped
- 1/2 tsp black pepper freshly ground
- 2 to 2 1/2 lbs salmon fillet cut into 6 (1-inch thick) portions
- 1/4 cup green onion finely chopped, for garnish
Instructions
- Whisk together the marinade by combining 1/3 cup maple syrup, 1/4 cup soy sauce, 1 Tbsp sesame oil, 2 pressed or finely chopped garlic cloves, and 1/2 tsp freshly ground black pepper until smooth.
- Place the salmon portions in a large zip-top bag or shallow dish and pour in the marinade; toss to coat, seal the bag removing excess air, and refrigerate for 45 minutes, turning or flipping the bag halfway through.
- Preheat the grill to medium-high heat.
- Remove the salmon from the marinade to a platter, reserving the marinade for the glaze, and oil the grill grates using a paper towel held with tongs.
- Grill the salmon skin-side-down over medium-high heat for about 4 minutes per side for 1"-thick fillets (adjust time per thickness), carefully flip once, and continue grilling until the fish is opaque and flakes easily with a fork.
- While the fish cooks or after removing it, bring the reserved marinade to a boil in a small saucepan over high heat and whisk constantly for 3–4 minutes until it thickens slightly into a glaze.
- Brush the grilled salmon with the reduced soy-maple glaze, garnish with finely chopped green onion, and serve.
Equipment
- large zip-top bag or shallow dish
- grill (medium-high heat)
- tongs and a paper towel
- Small Saucepan
- Whisk
- platter
Notes
- Use the grilling times chart as a guide based on fillet thickness.
- For baked salmon, marinate 45 minutes then bake at 400°F for about 20 minutes or until flaky.
- If using previously frozen thawed salmon, strain the marinade before reducing to remove any debris.
- The glaze is optional; the salmon is still tasty without it.