Grilled salmon fillets brushed with a maple and whole-grain mustard glaze, a simple summer dinner from Canada's coasts.
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.
Serves 4
Whisk together maple syrup, whole-grain mustard, Dijon mustard and garlic in a small bowl.
Pat salmon dry, brush with oil, and season with salt and pepper.
Heat a grill or grill pan to medium-high and oil the grates well.
Place salmon skin-side down and cook 6-7 minutes until the skin releases easily and is crisp.
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.
Brush with more glaze just before removing from the grill.
Serve immediately with lemon wedges on the side.
Brush the maple mustard glaze on only in the final few minutes of grilling — it burns quickly if applied too early over direct heat.
Oil the grill grates thoroughly before adding the fish so the delicate fillets release cleanly when it's time to flip.
Use whole-grain mustard rather than only smooth mustard — its texture and pop add real character to the glaze.
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.
Refrigerate up to 2 days. Reheat gently in a low oven or eat cold, flaked over a salad.
Maple syrup and mustard glazes reflect a common Canadian approach to grilling that pairs the country's most iconic sweetener with sharper, more savory condiments, a combination that shows up widely in home cooking across maple-producing regions like Ontario and Quebec.
Yes — it keeps well in the fridge for up to a week in a sealed container, making this an easy weeknight dinner to throw together quickly.
Dijon mustard alone works fine, though you'll lose some of the pop and texture the mustard seeds add.
It was likely applied too early — brush it on only after flipping the fish, in the last few minutes of cooking, since the sugar content makes it prone to scorching over direct heat.
Per serving (240g / 8.5 oz) · 4 servings total
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