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Kalyn's Kitchen

Grilled Salmon with Maple Syrup Glaze

Grilled Salmon

(Updated June 2008) My friend Susan and I are both fans of the frozen salmon filets they sell at Costco. They come in a bag with each piece of salmon individually shrink-wrapped. Susan likes to just cut the corner off the shrink-wrap package and put the salmon in the microwave. Since I’m fond of grilling, I usually cook my salmon on the grill. Often I put a piece of frozen salmon in the fridge before work and grill it that night. This is a grilled salmon recipe I make when I want something simple, and it uses ingredients most people have on hand.

Now remember, we’re in Utah, where fresh salmon is something you can’t buy often on a teachers budget. If you live where fresh salmon is readily available and affordable, so much the better. I adapted this recipe from one I saw in Cooking Light Magazine, and even though brown sugar and maple syrup both have sugar, you’re using just the tiniest bit of both here for flavor. You could also use the salmon rub and skip the maple glaze for a slightly different flavor with even less sugar

Rub salmon filets on both sides with the paprika, chile powder, cumin, brown sugar blend. If you can, do this ahead and let it sit in the fridge for a few hours, or even all day while you’re at work.

It only takes this tiny amount of maple syrup to give a delicious maple-glazed flavor to four pieces of salmon, so you’re not actually eating a significant amount of sugar.

Grilled Salmon with Maple Syrup Glaze
(Makes 4 servings, recipe adapted slightly from Cooking Light.)

4 salmon filets, thawed if frozen (6 oz. size)
2 tsp. maple syrup
olive oil or non-stick spray for grill
salt to taste

Salmon Rub:
2 tsp. sweet paprika or smoked paprika (don’t use hot paprika)
1 tsp. chile powder
1 tsp. ancho chile powder (optional, or use another tsp. regular chile powder)
1/2 tsp. ground cumin
1 tsp. brown sugar

Combine paprika, chile powder, ancho chile powder, cumin, and brown sugar. Rub fish on both sides with paprika mixture. If you have time, let fish sit in the refrigerator for an hour or longer with the rub on. (You can also rub it before you go to work and cook the salmon when you get home.)

When you’re ready to cook, take salmon out of the fridge. season with salt as desired, and let it come to room temperature. Preheat gas or charcoal grill to medium high. Brush grill with olive oil or spray with nonstick spray. Put the maple syrup into small bowl and have a pastry brush ready.

Grill salmon on the first side 4 minutes, then turn gently. Cook 2 minutes on second side, then brush with maple syrup and cook 2-3 minutes more or until fish feels firm, but not hard to the touch. Total cooking time will be less than 10 minutes, don’t overcook. Serve hot.

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South Beach Suggestions:
I wouldn’t use a recipe like this with brown sugar and maple syrup for phase one of the South Beach Diet, but I think with the minimal amount of sugar per serving, it would be fine for phase 2 or 3. This salmon would taste great with Roasted Asparagus with Soy-Sesame Flavors and Asian Cabbage Salad with Sesame Seeds and Peanuts.

More Delicious Grilled Salmon to Try:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Grilled Salmon with Asian Dipping Sauce
Herb Encrusted Grilled Salmon
Grilled Salmon with Sun-Dried Tomato, Olive, and Caper Relish
Greek Salmon Cooked in a Grill Pan
Friday Night Grilled Salmon Two Ways (all phases)
Asian Style Marinated Grilled Salmon from Christine Cooks
Grilled Salmon with White Bean Salsa and Grits from Iron Stef
Simple Grilled Salmon from Use Real Butter
Grilled Salmon Vera Cruz with Lemon Thyme-Scented Salsa from Cast Sugar
Grilled Pesto Salmon with Tomato Cream Sauce from Weekly Dish

Want even more recipes?
I find these recipes from other blogs using Food Blog Search.

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    29 Comments on “Grilled Salmon with Maple Syrup Glaze”

  1. ~M, can’t think of any reason that wouldn’t work! Great idea, high heat roasting will give very similar result to grilling, in my opinion.

  2. Do you think this brown sugar-maple deliciousness would translate well to a roasted salmon (I’m thinking 450F for 10 minutes or so, until medium-rare). I don’t have a grill/balconey in my condo. 🙂

  3. I just bought some frozen salmon yesterday; so nice to find such an exciting way to use it! I love the idea of the maple glaze. And your salmon rub is very similar to my favorite spice rub, made with smoked paprika. I’ll definitely try it this weekend (on the George Foreman as us city-dwellers don’t have grills).

  4. Kalyn, this looks wonderful! Yesterday Alton Brown made a great salmon dish on his Food Network show. Today, I run across your post – and now I’m definitely headed to the grocery to pick up some salmon for this weekend’s menu! I cannot wait…

  5. I love a simple grilled salmon recipe!

  6. Great rub on the salmon, Kalyn. And I agree that the small amount of sugar is just that, nothing to be afraid of. Thanks for the link, my friend.

  7. Dani, thanks for letting me know you liked it, so glad to hear it.

  8. I made this last night and it was Delicious!! Loved the smoky sweet combo….thanks!

  9. Salmon was a food I never had until college (we’re lake fish fans where I grew up in Wisconsin). The taste took a while getting used to. Now my husband prepares it with a delicious honey mustard sauce that I adore. But the best I ever had was asain marinade and wood smoked. I’m still drooling. The idea of maple with those smokey spices in the rub is producing a similar effect.