Grilled Salmon

Name: Grilled Salmon
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 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; 4 (6-ounce) skin-on salmon fillets; Vegetable oil, for oiling the grill and the fish; Kosher salt; Freshly ground black pepper

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4 servings Easy

Total: 20 mins

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

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Nutritional Information

Calories456
Fat26.11g
Saturated fat5.41g
Trans fat0.02g
Carbs18.76g
Fiber0.66g
Sugar15.99g
Protein35.26g
Cholesterol93.55mg
Sodium495.14mg
Nutritional Analysis per serving (4 servings) Powered by

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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.

See our guide to types of salmon for more on the different varieties of the fish. And learn more about the best fish to grill.

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.

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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.

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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.

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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.

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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.

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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.

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Next: How to Pick Salmon

Instructions

1Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F).
2Meanwhile, place all of the glaze ingredients in a medium oven-safe frying pan and whisk until combined.
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.
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.
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.

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