Grilled Salmon with Maple Glaze
Beautifully caramelized salmon fillets with a sweet and savory maple glaze that chars just right on the grill. The glaze is a simple mix of real maple syrup, soy sauce, and a touch of garlic that lacquers the fish as it cooks. Ready in under 20 minutes, this is the kind of dish that feels fancy but is shockingly easy to pull off.
For 4 servings
- prep · ~5 min
Preheat the grill and prep the salmon.
1.Preheat a gas or charcoal grill to medium-high heat (about 400°F / 200°C).2.Pat the salmon fillets completely dry with paper towels.3.Season both sides of the fillets with salt and black pepper.TIPDry salmon skin gets crispier. Don't skip the patting step. - mix · ~2 min
Whisk together the maple glaze.
1.In a small bowl, combine the maple syrup, soy sauce, and minced garlic.2.Whisk until well blended. Reserve half the glaze in a separate small bowl for serving. - grill · ~4 min
Grill the salmon skin-side down.
1.Clean the grill grates well and brush lightly with olive oil.2.Place the salmon fillets on the grill, skin-side down.3.Close the lid and grill for 4 minutes without moving the fillets.TIPDon't move the salmon early — the skin will release naturally from the grates when it's ready. - grill · ~4 min
Baste with glaze and finish grilling.
1.Lift the lid and brush the top of each fillet generously with the glaze.2.Close the lid and continue grilling for another 3-4 minutes.3.The salmon is done when it reaches an internal temperature of 125-130°F for medium, or flakes easily with a fork. The glaze should be sticky and slightly charred at the edges.TIPSalmon continues cooking off the heat. Pull it at 125°F for perfectly moist, medium doneness. - serve · ~2 min
Rest, drizzle with reserved glaze, and serve.
1.Transfer the salmon to a serving platter and let rest for 2 minutes.2.Drizzle the reserved fresh glaze over the fillets.3.Serve immediately with lemon wedges on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the salmon skin extremely dry before seasoning to ensure it crisps up on the grill.
- 2Reserve half the glaze before brushing onto the raw fish to avoid cross-contamination from raw salmon.
- 3Don't move the salmon during the first 4 minutes of grilling; the skin will release naturally when it's ready.
- 4Brush the glaze on only after the skin side has seared, or the sugar will burn before the fish cooks through.
- 5Use an instant-read thermometer and pull the salmon at 125°F for moist, tender medium doneness.
- 6Let the cooked salmon rest for 2 minutes so the juices redistribute before serving.
- 7Clean and oil the grill grates well to prevent the sticky glaze from causing the salmon to stick.
Adapt it for your goals.
Spicy sriracha
Add 1 teaspoon of sriracha or red pepper flakes to the glaze for a sweet-heat kick that cuts through the richness of the salmon.
low sodiumLow-sodium
Replace soy sauce with coconut aminos or tamari for a gluten-free, lower-sodium option that still delivers umami.
herb crustedHerb-crusted
Sprinkle the glazed salmon with chopped fresh dill or thyme before grilling to add a fragrant herbal layer.
honey substituteHoney substitute
Swap maple syrup for honey and add a splash of rice vinegar for a different but equally delicious sweet-sour glaze.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon is one of the best natural sources of omega-3s, which support heart health and reduce inflammation.
High-Quality Protein
Each serving of this salmon provides a generous amount of complete protein for muscle repair and sustained energy.
Low in Refined Sugar
Pure maple syrup provides natural sweetness with a lower glycemic impact than refined sugar, and only a modest amount is used.
Contains Antioxidants
Maple syrup contains polyphenols, and garlic offers antioxidant compounds that help protect cells from damage.
Good Source of Vitamin D
Salmon is one of the few food sources of vitamin D, important for bone health and immune function.
Frequently asked questions
Yes, but thaw it completely in the refrigerator overnight and pat it very dry before seasoning to ensure the skin crisps properly.
