Grilled Salmon with Maple Glaze

Name: Grilled Salmon with Maple Glaze
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g salmon fillet (skin-on, cut into 4 equal portions (about 150g each)); 3 tbsp maple syrup (pure maple syrup, not pancake syrup); 2 tbsp soy sauce (reduced sodium preferred); 2 pcs garlic (cloves, minced); 1 tbsp olive oil (for brushing the grill and salmon); 0.5 tsp salt; 1 pinch black pepper; 1 pcs lemon (cut into wedges, for serving)

RATING

4.6/5(115)

TASTE SCORE

9/10

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.

PREP

COOK

SERVES

100 G

398 cal

SERVINGS

INGREDIENTS

For 4 servings

600 gsalmon fillet · skin-on, cut into 4 equal portions (about 150g each)3 tbspmaple syrup · pure maple syrup, not pancake syrup2 tbspsoy sauce · reduced sodium preferred2 pcsgarlic · cloves, minced1 tbspolive oil · for brushing the grill and salmon½ tspsalt1 pinchblack pepper1 pcslemon · cut into wedges, for serving

NUTRITION · PER SERVING

398

CALORIES · 100 G

Protein32g · 32%

Carbs13g · 13%

Fat24g · 54%

Fiber1g

Sugar10g

Saturated fat5g

Cholesterol83mg

Sodium876mg

Potassium631mg

Phosphorus382mg

How we calculate →

METHOD · 5 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the salmon skin extremely dry before seasoning to ensure it crisps up on the grill.
2
Reserve half the glaze before brushing onto the raw fish to avoid cross-contamination from raw salmon.
3
Don't move the salmon during the first 4 minutes of grilling; the skin will release naturally when it's ready.
4
Brush the glaze on only after the skin side has seared, or the sugar will burn before the fish cooks through.
5
Use an instant-read thermometer and pull the salmon at 125°F for moist, tender medium doneness.
6
Let the cooked salmon rest for 2 minutes so the juices redistribute before serving.
7
Clean and oil the grill grates well to prevent the sticky glaze from causing the salmon to stick.