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This grilled maple salmon recipe is a KEEPER! One of my readers, Marina, shared the concept for thissoy-maple glaze with us, saying “it is by far the best salmon recipe I’ve ever had.”
Naturally, I was curious and after looking at the ingredients (you really can’t go wrong with this list!), I was off to the grocery store to re-create. We loved this maple salmon on the grill for the addedsmokiness. The sizzling hot grates seal in flavor and add those pretty grill marks that are the hallmark of summer!
Watch the video tutorial and you’ll be convinced! Youcan also make this a baked maple salmon for the winter months (see instructions below).
Watch How To MakeMaple Salmon:
We served this maple salmon with grilled zucchini and garlic mashed potatoes. It was an easy, excellent dinner! 🙂
Notes on Grilling Times:
It all comes down to how thick salmon fillets are. Follow these guidelines for grilling over med/high (350˚F heat):
1″ thick fillets = 4to 5minutes per side 3/4″ thick fillets = 3to 4minutes per side 1/2″ thick fillets = 2 to 3minutes per side
Instructions for Baked Maple Salmon:
1. Combine the salmon and sauce in a baking pan and marinate 45 minutes in the refrigerator, turning half way.
2. Preheat oven to 400˚F and bake salmon in the same pan (with the sauce) for 20 minutes or until flaky and cooked through.
Grilled Maple Salmon Recipe
4.97 from 28 votes
Author: Natasha of NatashasKitchen.com
A grilled maple salmon that is flaky, juicy and so flavorful!
2 to 2 1/2lbssalmon fillet, cut into 6 (1-inch thick) portions
1/4cupgreen onion, finely chopped, for garnish
Instructions
How to Make Grilled Maple Salmon:
Stir together marinade: 1/3 cup maple syrup, 1/4 cup soy sauce, 1 Tbsp sesame oil, 2 pressed garlic cloves, and 1/2 tsp pepper (you can even combine it in the plastic bag to save a dish!).
In a large zip-loc bag, combine salmon fillets with marinade and toss to combine. Seal the bag, removing excess air. Marinate in the refrigerator 45 minutes. Flipping the bag over halfway. Preheat Grill to medium/high heat.
Remove salmon to a platter, reserving marinade. Oil the grates (dip a paper towel in oil and use tongs and an oven mitt for safety). Grill salmon skin-side-down over medium/high heat according to the chart below (this salmon took about 4 min per side). Carefully flip salmon over and continue grilling until salmon is flaky.
To Make the Maple Glaze:
Transfer reserved marinade to a small sauce pan and boil it down over high heat whisking constantly for for 3-4 minutes, or until starting to thicken. Brush grilled salmon with soy-maple glaze and serve garnished with green onion if desired.
Notes
Notes on Grilling Times: For grilling over med/high (350˚F heat): 1" thick fillets = 4 to 5 minutes per side 3/4" thick fillets = 3 to 4 minutes per side 1/2" thick fillets = 2 to 3 minutes per side How to Make Baked Salmon: Combine the salmon and sauce in a baking pan and marinate 45 minutes in the refrigerator, turning half way. Preheat oven to 400˚F and bake salmon in the same pan (with the sauce) for 20 minutes or until flaky and cooked through. We served these with grilled zucchini and garlic mashed potatoes. Easy, excellent dinner! 🙂 Important Note: the glaze works best after marinating fresh fish. If you purchase frozen salmon and thaw it, you may have to strain marinade before boiling down to remove debris. The fish will still taste great without the extra glaze if you decide to omit it.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Throw some salmon on the grill and have an awesome week my friends! 🙂
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Salmon cooks quickly on the grill (usually no more than 12 minutes total), so don't walk away or get distracted. The salmon will be medium-rare when an instant read thermometer inserted into the thickest portion reads 120 degrees F. Let it rest for a few minutes before serving to allow for some carryover cooking.
The skin holds the salmon together as it cooks over dry heat, and it also imparts good flavor as it releases fat that keeps the fish moist. But if you only have skinless salmon fillet, I recommend grilling the fish in foil instead.
You do not have to flip salmon when grilling. If you prefer grill marks on both sides of your fish, place salmon on oiled, heated grill. Once the salmon releases itself from the grates, flip gently using a wide spatula.
Do not rinse salmon. As the USDA cautions, washing raw fish could lead to cross-contamination across your kitchen appliances and surfaces, spreading bacteria. You can pat it dry with a paper towel.
Place salmon fillets on grill, flesh side down (skin-side up) first, so that the fillets can get nice grill marks on the hot grill while the fish is still firm. Close the grill lid. Cook 1 to 3 minutes on the first side, depending on how thick the fillets are.
Preheat the oven to 375. Rub the salmon with the olive oil. Place on foil-or parchment paper-lined baking sheet. Cover with the dill and herbes de Provence. Spread the mustard on top ot cover completely.
Internal temperature: Use an instant-read meat thermometer; the salmon should register 145°F (63°C) at its thickest part. Flakiness: When gently pressed with a fork, the fish should easily flake apart. Avoid overcooking, as it can dry out the salmon. Cook with the skin side down for best results.
Place the salmon skin-side down on the hot grill and cover. Cook, undisturbed, until the salmon just starts to release its fat (opaque mayonnaise-like stuff), or until it reaches 145 F, which takes about 15 to 20 minutes for most 1-inch-thick fillets. Allow another 5 to 10 minutes for each extra inch of thickness.
If you preheat the grill or oven to 400°F and our fish is about 1” thick at the thickest part, it will be cooked in about 12 minutes. For a thicker salmon portion, add 4 minutes of cooking time for every additional 1/2″ of thickness. If you invest in a digital thermometer, you really can't go wrong.
Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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