Easy Maple-glazed Grilled Summer Salmon

Our family enjoys salmon all year. We eat more wild salmon than beef, pork or any other kinds of meat. Our freezer usually has at least five pounds of Sockeye or King Salmon thanks to good friends with Alaskan fishing connections. When the warm summer months arrive, we fire up our grill or Big Green Egg smoker and throw on a big salmon filet.

Grilling salmon is very easy. But the difference between tender, moist bites and unappealing dry overcooked fish can happen in a matter of a few minutes. Even the most seasoned cook can make the fatal mistake of taking her eyes off of the salmon for just a few moments to tend to something else. No matter what recipe you follow, if you want tender medium rare salmon, prepare all your other dishes ahead of time and give those fillets 150 percent of your undivided attention.

This recipe calls for a clean, oiled grill. You can use a non-stick olive oil spray or take folded paper towels lightly soaked with olive oil (not so soaked they’re dripping) and quickly wipe the grill surface. Don’t burn yourself! ¬†Either way works well, just be careful not to use too much or let any flare ups get away from you.

Maple-Glazed Grilled Salmon – The Recipe:

Serves 4

  • 1 lb fresh wild salmon filets (cut into individual servings)
  • 1/4 cup organic maple syrup
  • 1/4 stick of unsalted butter
  • 1 TBSP wasabi paste (optional)
  • 5-6 TBSP organic soy or Bragg’s Liquid Aminos (optional)
  • Sea salt
  • Freshly cracked pepper


In a saucepan on low, gently heat maple syrup and butter until just melted.

Preheat a cleaned grill to high. When hot, carefully spray grill with cooking spray to create a non-stick surface.

Place salmon on the grill. Season with sea salt and pepper then baste with maple/butter. Grill for 3-5 minutes (depending on thickness) and turn when the fish is lightly charred with grill marks. Season the other¬†side with salt pepper and baste with maple/butter. Grill for another 3-5 minutes. Watch the fish carefully and check for doneness. Remove when you see light and clear juices on the fish just before the meat begins to flake. If it looks too flaky it may end up being over done. It’s better for the fish to be a little rare than dry and overdone. Allow it to rest for a few minutes before serving. Combine wasabi and soy or Bragg’s Liquid Aminos in a dish. Lightly drizzle maple butter on fish then another drizzle of soy/wasabi combination for a little fragrant spice.

Article Posted 6 years Ago

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