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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
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
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Grilled Salmon
4 servings Easy
(24) Total:
PREVIOUS: Smoked Salmon and Mozzarella Calzone NEXT: Grilled Salmon Burgers

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
  • Fat26.09g
  • 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
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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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.
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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.
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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.
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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.
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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.
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6 of 6
Next: How to Pick Salmon

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

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.
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