Maple Glazed Salmon is an easy, flavorful grill recipe that comes together quickly. Salmon makes a light but satisfying main course that’s great for weeknights or special occasions.
Grilling salmon saves time and simplifies cleanup. This recipe uses a simple maple glaze made from pantry staples—easy enough for a weeknight yet elegant enough for guests.
Ingredients for Maple Glazed Salmon:
- Salmon filet (about 2 pounds)
- 1/4 cup real maple syrup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon granulated garlic
- 1 teaspoon coarse ground pepper
- 1/2 teaspoon dry mustard
How to Grill Maple Glazed Salmon:
- In a bowl, whisk together the maple syrup, Worcestershire sauce, granulated garlic, coarse pepper and dry mustard until smooth.
- Prepare your grill for indirect cooking and target a temperature around 325°F. Adding pecan wood will give a pleasant smoky note; oak or hickory also work well.
- Place the salmon on the grill skin-side down over indirect heat.
- Brush a thick layer of the maple glaze over the top of the salmon, close the grill and cook for 5 minutes.
- Brush on another layer of glaze and continue cooking until the thickest part of the fish reaches 145°F with a digital thermometer. If you prefer medium, remove at about 130°F.
- Transfer the salmon to a baking sheet and let it rest for 5 minutes before serving.
- Remove the salmon carefully after resting, slice as desired, and serve with your favorite sides.
How to Store and Reheat:
- Store leftover salmon wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently in a skillet over medium heat with a small amount of butter or olive oil. Flip after about 2 minutes and heat until warmed through to avoid overcooking.
What to Serve with Maple Glazed Salmon:
Grilled vegetable rice pilaf and grilled asparagus pair beautifully with this salmon. Simple sides like steamed rice, roasted potatoes, or a crisp green salad also complement the sweet-savory glaze.
Tips for Grilled Salmon:
- Salmon cooks quickly—monitor it closely and use an instant-read thermometer for best results. The USDA recommends 145°F, but many prefer salmon cooked to medium at about 130°F.
- Grill with the skin side down to protect the flesh from the heat and reduce sticking.
- You generally don’t need to flip a salmon filet when cooking over indirect heat.
- Adding smoking wood like pecan enhances the flavor. Oak and hickory are good alternatives for a stronger smoke taste.
More Grilled Fish Recipes to Try:
- Garlic Butter Salmon
- Grilled Sablefish
- Lemon Garlic Fish & Shrimp
- Grilled Catfish
If you want to add more seafood to your menu, this maple glazed salmon is a healthy, crowd-pleasing option that’s simple to prepare and full of flavor.
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Maple Glazed Salmon
Ingredients
- 2 pound salmon filet
- 1/4 cup real maple syrup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon granulated garlic
- 1 teaspoon coarse ground pepper
- 1/2 teaspoon dry mustard
Instructions
- Whisk together the maple syrup, Worcestershire sauce, granulated garlic, coarse pepper and dry mustard.
- Prepare the grill for indirect heat at about 325°F and add pecan or another smoking wood if desired.
- Place the salmon skin-side down over indirect heat.
- Brush a thick layer of glaze on the salmon, close the grill and cook for 5 minutes.
- Brush on another layer of glaze and cook until the thickest part reaches 145°F (or 130°F for medium).
- Transfer to a baking sheet and rest for 5 minutes before serving.
Notes
Store and Reheat:
- Keep leftovers refrigerated in an airtight container up to 3 days.
- Reheat gently in a skillet with butter or olive oil over medium heat until warmed through.