Here is my favorite grilled salmon recipe, with a sweet and savory maple glaze made from maple syrup, soy sauce, garlic, and sesame oil that caramelizes perfectly on the grill.
This maple glazed salmon is what I make when I want something that feels fancy but comes together in under 30 minutes. My kids actually ask for seconds, which is saying something when it comes to fish!
Why You’ll Love This Grilled Maple Glazed Salmon
- Restaurant-quality flavor at home – The sweet maple syrup combined with savory soy sauce creates a glaze that tastes like something you’d order at a fancy restaurant, but you can make it in your own backyard.
- Simple ingredients – You only need six main ingredients for this recipe, and most of them are probably already sitting in your pantry.
- Quick and easy – From start to finish, this salmon takes about an hour, with most of that time being hands-off marinating while you prep your sides.
- Healthy weeknight dinner – Salmon is packed with protein and omega-3s, making this a nutritious option that doesn’t sacrifice any flavor.
- Perfect for entertaining – This dish looks impressive on a plate and feeds a crowd, so it works just as well for casual dinners as it does for hosting friends and family.
What Kind of Salmon Should I Use?
You can choose farm-raised or wild salmon for this recipe, and both will work great with the maple glaze. If all you have access to is frozen salmon, don’t worry – most fresh salmon at the supermarket has actually been previously frozen right off the boat anyway. Just make sure to thaw it properly in the refrigerator overnight and check that there aren’t any ice crystals or signs of freezer burn. For grilling, you’ll want to look for fillets that are about 1-inch thick so they cook evenly and stay moist, and try to get pieces that are similar in size so everything finishes at the same time.
Options for Substitutions
This salmon recipe is pretty straightforward, but here are some swaps you can make if needed:
- Maple syrup: Real maple syrup gives the best flavor, but if you’re in a pinch, you can use honey or agave nectar. Keep in mind that honey will give you a slightly different taste but still creates that nice glaze.
- Soy sauce: If you’re watching sodium or avoiding soy, try coconut aminos or low-sodium soy sauce. Tamari works great too if you need a gluten-free option.
- Sesame oil: Don’t have sesame oil? You can use olive oil or avocado oil instead, though you’ll lose that nutty flavor. Add a pinch of toasted sesame seeds at the end to bring back some of that taste.
- Salmon: While salmon is ideal for this recipe, you can use other firm fish like arctic char, steelhead trout, or even thick mahi-mahi fillets. Just adjust cooking time based on thickness.
- Green onion: If you’re out of green onions for garnish, regular chopped chives or even thinly sliced regular onion will work fine.
Watch Out for These Mistakes While Grilling
The biggest mistake when grilling salmon is flipping it too early, which causes the fish to stick and fall apart – wait until the salmon naturally releases from the grates (about 4-5 minutes) before attempting to turn it.
Overcooking is another common issue that leads to dry, chalky salmon, so pull it off the grill when it’s still slightly translucent in the center since it will continue cooking as it rests.
Don’t skip boiling the reserved marinade before brushing it on the cooked fish – raw marinade that touched uncooked salmon needs to reach a rolling boil for at least one minute to be safe to eat.
For extra insurance against sticking, make sure your grill grates are clean and well-oiled, and consider leaving the skin on during grilling as it acts as a protective barrier and helps hold the fillet together.
What to Serve With Grilled Maple Glazed Salmon?
This sweet and savory salmon pairs really well with simple sides that won’t compete with the maple glaze. I love serving it over a bed of white or jasmine rice, which soaks up any extra glaze that drips off the fish. Roasted vegetables like asparagus, broccoli, or Brussels sprouts make a great side since their slight bitterness balances out the sweetness of the maple. For something lighter, try it with a cucumber salad or some sautéed bok choy, and don’t forget to drizzle any leftover glaze from the pan over everything on your plate.
Storage Instructions
Store: Leftover grilled salmon keeps well in an airtight container in the fridge for up to 3 days. The glaze might soak in a bit more as it sits, which actually makes it even more flavorful. I like to flake it over salads or grain bowls for easy lunches throughout the week.
Freeze: You can freeze the cooked salmon in a freezer-safe container or wrapped tightly in foil for up to 2 months. Just know that salmon can get a bit drier after freezing, so I usually save this for recipes where I’ll flake it into pasta or fried rice.
Serve Cold or Warm: This salmon is great served cold straight from the fridge, especially on top of a fresh salad. If you want it warm, gently reheat it in the oven at 275°F for about 10 minutes, or in the microwave on low power. Be careful not to overheat it or the salmon will dry out.
| Preparation Time | 45-50 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 55-65 minutes |
| Level of Difficulty | Easy |
| Servings | 5 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1720-2000
- Protein: 220-250 g
- Fat: 75-90 g
- Carbohydrates: 75-90 g
Ingredients
For the marinade:
- 1/3 cup maple syrup (pure maple syrup works best)
- 1/4 cup soy sauce (I use tamari for a richer flavor)
- 2 garlic cloves (minced)
- 1 tbsp sesame oil (adds nutty depth to the glaze)
- 1/2 tsp black pepper (freshly ground)
For the salmon:
- 2.5 lbs salmon fillet (skin-on, about 1.5 inches thick)
For the garnish:
- 1/4 cup green onion (thinly sliced)
Step 1: Prepare the Maple Glaze and Marinate the Salmon
- 1/3 cup maple syrup
- 1/4 cup soy sauce
- 2 garlic cloves, minced
- 1 tbsp sesame oil
- 1/2 tsp black pepper
- 2.5 lbs salmon fillet, skin-on
In a bowl, whisk together the maple syrup, soy sauce, sesame oil, minced garlic, and black pepper until well combined.
Reserve about 1/3 cup of this marinade in a separate container for glazing later—this prevents cross-contamination with raw fish.
Place the salmon skin-side up in a shallow dish or zip-lock bag and pour the remaining marinade over it, turning the fillet to coat both sides evenly.
Refrigerate for 45 minutes, flipping the salmon halfway through.
I like to use tamari instead of regular soy sauce because it has a deeper, less salty flavor that complements the maple beautifully.
Step 2: Preheat Grill and Prepare for Cooking
While the salmon marinates during the last 10-15 minutes, preheat your grill to medium-high heat (around 400-425°F).
Once hot, oil the grill grates thoroughly with a high-heat oil to prevent sticking.
Remove the salmon from the refrigerator and let it sit at room temperature for about 5 minutes—this helps it cook more evenly.
Step 3: Grill the Salmon to Perfection
- marinated salmon fillet from Step 1
Remove the salmon from the marinade, allowing excess liquid to drip off.
Place the salmon skin-side down on the oiled grill grates and cook without moving it for about 4-5 minutes, until the skin is crispy and releases easily from the grates.
Carefully flip the fillet and cook for another 3-4 minutes on the flesh side until the salmon is just cooked through and flakes easily with a fork.
I find that leaving the skin-side down longer helps render the fat and creates a beautiful crispy exterior that really elevates the dish.
Step 4: Reduce the Reserved Marinade into a Glaze
- reserved marinade from Step 1
While the salmon finishes cooking, pour the reserved marinade from Step 1 into a small saucepan over medium-high heat.
Bring it to a simmer and cook for 3-4 minutes, whisking occasionally, until the glaze has thickened slightly and coats the back of a spoon.
Watch it carefully as it can thicken quickly once the maple syrup concentrates.
This reduction intensifies the flavors and creates a glossy coating.
Step 5: Glaze and Serve
- grilled salmon from Step 3
- reduced glaze from Step 4
- 1/4 cup green onion, thinly sliced
Transfer the grilled salmon to a serving platter or individual plates.
Generously brush or drizzle the warm glaze over the top of each fillet, allowing it to pool slightly for a beautiful presentation.
Garnish with the thinly sliced green onion and serve immediately while the salmon is still warm and the glaze is glossy.
Simple Grilled Maple Glazed Salmon
Ingredients
For the marinade:
- 1/3 cup maple syrup (pure maple syrup works best)
- 1/4 cup soy sauce (I use tamari for a richer flavor)
- 2 garlic cloves (minced)
- 1 tbsp sesame oil (adds nutty depth to the glaze)
- 1/2 tsp black pepper (freshly ground)
For the salmon:
- 2.5 lbs salmon fillet (skin-on, about 1.5 inches thick)
For the garnish:
- 1/4 cup green onion (thinly sliced)
Instructions
- In a bowl, whisk together the maple syrup, soy sauce, sesame oil, minced garlic, and black pepper until well combined. Reserve about 1/3 cup of this marinade in a separate container for glazing later—this prevents cross-contamination with raw fish. Place the salmon skin-side up in a shallow dish or zip-lock bag and pour the remaining marinade over it, turning the fillet to coat both sides evenly. Refrigerate for 45 minutes, flipping the salmon halfway through. I like to use tamari instead of regular soy sauce because it has a deeper, less salty flavor that complements the maple beautifully.
- While the salmon marinates during the last 10-15 minutes, preheat your grill to medium-high heat (around 400-425°F). Once hot, oil the grill grates thoroughly with a high-heat oil to prevent sticking. Remove the salmon from the refrigerator and let it sit at room temperature for about 5 minutes—this helps it cook more evenly.
- Remove the salmon from the marinade, allowing excess liquid to drip off. Place the salmon skin-side down on the oiled grill grates and cook without moving it for about 4-5 minutes, until the skin is crispy and releases easily from the grates. Carefully flip the fillet and cook for another 3-4 minutes on the flesh side until the salmon is just cooked through and flakes easily with a fork. I find that leaving the skin-side down longer helps render the fat and creates a beautiful crispy exterior that really elevates the dish.
- While the salmon finishes cooking, pour the reserved marinade from Step 1 into a small saucepan over medium-high heat. Bring it to a simmer and cook for 3-4 minutes, whisking occasionally, until the glaze has thickened slightly and coats the back of a spoon. Watch it carefully as it can thicken quickly once the maple syrup concentrates. This reduction intensifies the flavors and creates a glossy coating.
- Transfer the grilled salmon to a serving platter or individual plates. Generously brush or drizzle the warm glaze over the top of each fillet, allowing it to pool slightly for a beautiful presentation. Garnish with the thinly sliced green onion and serve immediately while the salmon is still warm and the glaze is glossy.
