View cart background image
Free Shipping Over $49

Grilled Glazed Salmon

Source: America's Test Kitchen
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 4   Reviews: 5 See Reviews
Rate/Review this Recipe

  Serves 4
Scraping the grill grate clean will help prevent the salmon from sticking. Also be sure to oil the grate just before placing the fillets on the grill.
1/3 cup soy sauce
1/3 cup maple syrup
4 salmon fillets (about 8 ounces each), each about 1 1/2 inches at thickest part
Ground black pepper
Vegetable oil for grill grate
Lemon wedges for serving

For the Maple-Soy Glaze:
2 tablespoons soy sauce
1/4 cup maple syrup
Grilled Glazed Salmon Recipe at
Stir together soy sauce and maple syrup in small saucepan; bring to simmer over medium-high heat and cook until slightly thickened, 3 to 4 minutes. Measure 2 tablespoons glaze into small bowl and set aside.

Measure 2 tablespoons glaze into small bowl and set aside.

Whisk soy sauce and maple syrup in
13- by 9-inch baking dish until combined; carefully place fillets flesh-side down in single layer in marinade (do not coat salmon skin with marinade). Refrigerate while preparing grill.

Using chimney starter, ignite about 6 quarts
(1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with layer of light gray ash, about 15 minutes. Empty coals into grill; build two-level fire by stacking two-thirds of coals in one half of grill and arranging remaining coals in single layer in other half. Position grill grate over coals, cover grill, and heat until grate is hot, about 5 minutes; scrape grill grate clean with grill brush.

Remove salmon from marinade and sprinkle flesh liberally with pepper. Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe hot side of grill grate. Place fillets flesh-side down on hot side of grill and cook until grill-marked, about 1 minute. Using tongs, flip fillets skin-side down, still on hot side of grill; brush flesh with glaze and cook until salmon is opaque about halfway up thickness of fillets,
3 to 4 minutes.

Again using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe cooler side of grill grate. Brush flesh again with glaze, then turn fillets flesh-side down onto cooler side of grill; cook until deeply browned, crust has formed, and center of thickest part of fillet is still translucent when cut into with paring knife, about 1 1/2 minutes. Transfer fillets to platter, brush with reserved 2 tablespoons glaze, and serve immediately with lemon wedges.

Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Simple Grilled Seafood
 Summer Seafood, Asian Style
 All-American Barbecue
Spotlight Recipe Review See all 5 reviews »

Rating: 4
by: Judith, AZ Reviewed: 06/05/2008
First let me say that I pan-fried the salmon because I don't have access to a bar--b-q. I mixed up the glaze and put it on the salmon with salt & pepper and let it sit in the refrigerator for a couple of hours. Results: This glaze makes a nice, sweet brown crust on the salmon BUT there is no flavor. I will go back to my regular prep which is a light dusting of sea salt, white pepper, dill and garlic powder allowed to sit for a while and then lightly sauted in a very small amount of olive oil and butter. Tons better and none of us needs the extra sugar or to waste the maple syrup.
223 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.