Grilled Salmon with Maple Mustard Glaze

About This Recipe

This grilled salmon leans on the classic Canadian pairing of maple syrup with something sharp and savory, here whole-grain mustard, to build a glaze that caramelizes beautifully on the grill without turning cloyingly sweet. The mustard's acidity and texture balance the maple's sugar, giving the glaze real depth rather than one-dimensional sweetness. Grilling salmon skin-side down first over medium-high heat renders the fat and gives the skin a chance to crisp before the fish is flipped, and brushing the glaze on during the last few minutes of cooking prevents the sugars from burning before the fish is done. A grill basket or well-oiled grates keeps delicate fillets from sticking and tearing when it's time to flip. This dish reflects the produce of Canada's coasts and its most famous export in a single simple plate, quick enough for a weeknight and good enough for a backyard cookout with guests.

Ingredients

Serves 4

• 4salmon fillets(skin-on)
• 2 tbspvegetable oil
• 0.33 cuppure maple syrup
• 2 tbspwhole-grain mustard
• 1 tbspDijon mustard
• 1 clovegarlic(minced)
• 1 tspfine sea salt
• 0.25 tspblack pepper
• 1lemon(cut into wedges)

Instructions

1. 1

   Make the glaze

   Whisk together maple syrup, whole-grain mustard, Dijon mustard and garlic in a small bowl.

2. 2

   Season the salmon

   Pat salmon dry, brush with oil, and season with salt and pepper.

3. 3

   Preheat the grill

   Heat a grill or grill pan to medium-high and oil the grates well.

4. 4

   Grill skin-side down

   Place salmon skin-side down and cook 6-7 minutes until the skin releases easily and is crisp.

5. 5

   Flip and glaze

   Flip carefully and brush generously with the maple mustard glaze. Cook 3-4 minutes more.

   Brush the glaze on only after flipping, in the last few minutes — adding it too early lets the sugars burn before the fish finishes cooking.

6. 6

   Baste again

   Brush with more glaze just before removing from the grill.

7. 7

   Serve

   Serve immediately with lemon wedges on the side.

Variations

• •

  Add a splash of apple cider vinegar to the glaze for extra tang.

• •

  Use trout or arctic char instead of salmon for a different but similarly rich fish.

• •

  Bake instead of grill at 400°F for 12-15 minutes if a grill isn't available.

Storage

Refrigerate up to 2 days. Reheat gently in a low oven or eat cold, flaked over a salad.

Frequently Asked Questions