Hungry for Something New? The 10 Best New Restaurants in America
We're Already Obsessed with 'The Chef Show' Coming to Netflix
+

Grilled Salmon

Grilled Salmon
Grilling Salmon Easter Memorial Day Labor Day 4th of July BBQ Seafood Tailgating Picnic Gluten Free Healthy Low Fat Mustard Fish Thyme Lunch Dinner Make Ahead Weeknight Dinner Summer Pescatarian Main Dish Easy
Sign up to save this recipe to your profile Sign Up Now ›
Grilling Salmon Easter Memorial Day Labor Day 4th of July BBQ Seafood Tailgating Picnic Gluten Free Healthy Low Fat Mustard Fish Thyme Lunch Dinner Make Ahead Weeknight Dinner Summer Pescatarian Main Dish Easy
4 servings Easy
Total:
24 Ratings 

Ingredients (10)

For the glaze:

  • 1/3 cup maple syrup
  • 3 tablespoons whole-grain mustard
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon finely chopped fresh thyme leaves
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

For the fish:

  • 4 (6-ounce) skin-on salmon fillets
  • Vegetable oil, for oiling the grill and the fish
  • Kosher salt
  • Freshly ground black pepper
Try Amazon Fresh
Nutritional Information
  • Calories456
  • Fat26.09g
  • Saturated fat5.41g
  • Trans fat0.02g
  • Carbs18.74g
  • Fiber0.64g
  • Sugar15.98g
  • Protein35.24g
  • Cholesterol93.55mg
  • Sodium287.56mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

This tasty grilled salmon recipe is the easiest and fastest way to cook salmon. Topped off with a sweet-tangy slathering of maple syrup and mustard really complements the fish’s meatiness. Making the glaze right on the grill means you don’t even have to turn on the stove. For a light, healthy alfresco dinner, serve this with some grilled corn on the cob, cucumber salad, or rice pilaf.

Special equipment: You will need a pastry brush for this recipe.

Game plan: The glaze can be made up to a day in advance on the stove. Cook it uncovered over medium-high heat, let it cool slightly, transfer it to a container with a tightfitting lid, and refrigerate. Let the glaze come to room temperature before proceeding with the recipe.

To keep the fish from sticking to the grill, once the grill is hot, use the scraper to remove any residue from previous grilling sessions. Then follow the instructions for oiling the grill right before cooking.

This dish was featured as part of our Recipes to Help You Conquer Your Fish-Grilling Fears.

by Christine Gallary

Tips for Salmon and Fish

Tip
How to Pick Salmon
Always look for a salmon that is firm to the touch, but bounces back if you press the flesh. The cut shouldn't have any liquid pooling around it and the meat should also be translucent and moist.
Read More
1 of 6
Next: How to Store Salmon
Tip
How to Store Salmon
Salmon can be stored in its original packaging for up to two days. For optimal freshness, unwrap the salmon, gently pat it dry, and wrap the filet tightly in plastic wrap. Fish like salmon usually fare best at the bottom of the refrigerator.
Read More
2 of 6
Next: How to Freeze Salmon
Tip
How to Freeze Salmon
It is important to capture as much moisture as possible. Wet the salmon, wrap tightly in plastic wrap, and wrap again with aluminum foil. Place the filets in a freezer bag and keep away from the door to ensure a consistent temperature. If the salmon has been previously frozen, do not re-freeze.
Read More
3 of 6
Next: How to Store Fish
Tip
How to Store Fish
The best way to store fish is over ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish on a cooling rack and place inside a container filled with crushed ice. The ice should reach just beneath the fish, but shouldn’t touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and place in the fridge. If the fish is stored longer than 24 hours, be sure to swap out the melted ice with a new batch. Ideally, any fresh fish should not be stored for more than two days.
Read More
4 of 6
Next: How to Freeze Fish
Tip
How to Freeze Fish
Some fish can be frozen for up to year (with three months as the standard), but its freshness depends entirely on its exposure to air. To limit this from taking place, you should first clean the fish, wrap it in aluminum foil or freezer paper, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.
Read More
5 of 6
Next: How to Thaw Fish
Tip
How to Thaw Fish
Thawing frozen fish is quite an easy process. Simply leave it in the refrigerator overnight or place the wrapped fish in a bowl of cold water. Don’t microwave the fish, as some sections will cook while others are continuing to thaw.
Read More
6 of 6
Next: How to Pick Salmon

Instructions

  1. 1Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F).
  2. 2Meanwhile, place all of the glaze ingredients in a medium oven-safe frying pan and whisk until combined.
  3. 3When the grill is ready, place the frying pan on the grill, cover the grill, and cook until the glaze just comes to a boil, about 3 to 4 minutes. Using a hot pad or dry towel, remove the pan from the grill; set aside.
  4. 4Pat the salmon dry with paper towels. Brush both sides of the fillets with vegetable oil and season both sides generously with salt and pepper.
  5. 5Rub the grill grates with a towel dipped in oil. Place the salmon on the grill skin-side down, cover the grill, and cook undisturbed until grill marks appear and the skin is starting to crisp, about 2 to 3 minutes. Using a flat spatula, carefully flip the fillets over and brush the skin with some of the glaze. Cover the grill and continue to cook until the salmon is just opaque in the center, about 2 to 4 minutes more. Transfer to a serving plate and serve immediately, passing the remaining glaze on the side.
Load Comments

Recommended from Chowhound

How to Make America’s Most Expensive Beef Sandwich at Home
(11:05)
Video from CHOW-TO
Follow
Breaded, deep-fried meat doesn’t need much more other than seasoning. Add to that, using one of the most expensive cuts of meat in the world. Wrap some crustless white bread around it, and you’ve got yourself a perfect snack known as Katsu Sando. A popular Japanese convenience store staple that has become an Instagram darling, and the new avocado toast at restaurants around the country. To learn more about the sandwich, Wagyu beef, and how to make this treat at home (don't worry, you can use any protein, this is not reserved for the super rich) Guillermo visits chef Corwin Kave at Don Wagyu in NYC, to learn all the secrets behind America’s most expensive beef sandwich.
Up Next
Make Nasi Lemak, Malaysia's National Dish (And Breakfast of Champions)
(10:11)
Up Next
How to Make the Best Cacio e Pepe in NYC!
(10:07)
BBQ 101: How to Grill for Beginners
Guides

BBQ 101: How to Grill for Beginners

by Greg Stegeman | The weather is getting nicer, Memorial Day is on the horizon, and summer is right around the corner...

The Best Grills, BBQ Tools, and Grill Accessories
Guides

The Best Grills, BBQ Tools, and Grill Accessories

by Jen Wheeler | If you're in the market for a new grill, grill brush, or basically any other BBQ tool, grill accessory...

A Comprehensive Guide to Barbecue Sauce Across the Country
Guides

A Comprehensive Guide to Barbecue Sauce Across the Country

by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...