Wednesday, June 18, 2008

Grilled Salmon with Maple Syrup Glaze

Grilled Salmon
(Updated June 2008) My friend Susan and I are both fans of the frozen salmon filets they sell at Costco. They come in a bag with each piece of salmon individually shrink-wrapped. Susan likes to just cut the corner off the shrink-wrap package and put the salmon in the microwave. Since I'm fond of grilling, I usually cook my salmon on the grill. Often I put a piece of frozen salmon in the fridge before work and grill it that night. This is a grilled salmon recipe I make when I want something simple, and it uses ingredients most people have on hand.

Now remember, we're in Utah, where fresh salmon is something you can't buy often on a teachers budget. If you live where fresh salmon is readily available and affordable, so much the better. I adapted this recipe from one I saw in Cooking Light Magazine, and even though brown sugar and maple syrup both have sugar, you're using just the tiniest bit of both here for flavor. You could also use the salmon rub and skip the maple glaze for a slightly different flavor with even less sugar

Rub salmon filets on both sides with the paprika, chile powder, cumin, brown sugar blend. If you can, do this ahead and let it sit in the fridge for a few hours, or even all day while you're at work.

It only takes this tiny amount of maple syrup to give a delicious maple-glazed flavor to four pieces of salmon, so you're not actually eating a significant amount of sugar.

Grilled Salmon with Maple Syrup Glaze
(Makes 4 servings, recipe adapted slightly from Cooking Light.)

4 salmon filets, thawed if frozen (6 oz. size)
2 tsp. maple syrup
olive oil or non-stick spray for grill
salt to taste

Salmon Rub:
2 tsp. sweet paprika or smoked paprika (don't use hot paprika)
1 tsp. chile powder
1 tsp. ancho chile powder (optional, or use another tsp. regular chile powder)
1/2 tsp. ground cumin
1 tsp. brown sugar

Combine paprika, chile powder, ancho chile powder, cumin, and brown sugar. Rub fish on both sides with paprika mixture. If you have time, let fish sit in the refrigerator for an hour or longer with the rub on. (You can also rub it before you go to work and cook the salmon when you get home.)

When you're ready to cook, take salmon out of the fridge. season with salt as desired, and let it come to room temperature. Preheat gas or charcoal grill to medium high. Brush grill with olive oil or spray with nonstick spray. Put the maple syrup into small bowl and have a pastry brush ready.

Grill salmon on the first side 4 minutes, then turn gently. Cook 2 minutes on second side, then brush with maple syrup and cook 2-3 minutes more or until fish feels firm, but not hard to the touch. Total cooking time will be less than 10 minutes, don't overcook. Serve hot.

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South Beach Suggestions:
I wouldn't use a recipe like this with brown sugar and maple syrup for phase one of the South Beach Diet, but I think with the minimal amount of sugar per serving, it would be fine for phase 2 or 3. This salmon would taste great with Roasted Asparagus with Soy-Sesame Flavors and Asian Cabbage Salad with Sesame Seeds and Peanuts.

More Delicious Grilled Salmon to Try:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Grilled Salmon with Asian Dipping Sauce
Herb Encrusted Grilled Salmon
Grilled Salmon with Sun-Dried Tomato, Olive, and Caper Relish
Greek Salmon Cooked in a Grill Pan
Friday Night Grilled Salmon Two Ways (all phases)
Asian Style Marinated Grilled Salmon from Christine Cooks
Grilled Salmon with White Bean Salsa and Grits from Iron Stef
Simple Grilled Salmon from Use Real Butter
Grilled Salmon Vera Cruz with Lemon Thyme-Scented Salsa from Cast Sugar
Grilled Pesto Salmon with Tomato Cream Sauce from Weekly Dish

Want even more recipes?
I find these recipes from other blogs using Food Blog Search.counter customizable free hit

29 comments:

Anonymous said...

This salmon recipe is delicious! I do not normally like fish, especially strong flavored fish like salmon, but I loved this preparation. The sweet hot combination was wonderful. Follow the directions and grill the salmon and you will be pleased!

Kalyn said...

Anonymous, thanks so much for taking time to let me know you liked it. I really appreciate it.

Gabi said...

Hi Kalyn!
Wow the salmon looks so good- it's nice to have a recipe that's delicious and easy to put together after coming from a long day at work.

Paula said...

Oh my, oh my, my, my! This looks good and my family would love it. I'm lucky to have easy access to fresh seafood, and I admit that I take it for granted. I've not used smoked paprika before, nor have I tried salmon with maple syrup, but I bet they are both heavenly in this dish. Gosh, my son will just go crazy over this dish as he loves salmon! Thanks for posting it!

Anonymous said...

Hey,

Yum! Question about microwaving salmon as that sounds like a great option for me-- any idea how long would I need to microwave it for from frozen? Definitely want to try the snipping the corner idea!

Thanks

Meeta said...

I love salmon. Normally with a honey and teriyaki marinade (recipe on my blog) but I love the idea of maply syrup here. The sweetness and the hotness combo is lovely!

Kalyn said...

Glad people are liking the sound of this. It's really very tasty.

Anonymous, I've never microwaved it in the plastic pouch, and my friend Susan is currently away at Suzuki violin camp with her daughter. I'll send her an e-mail and report back when she answers me.

Sharona May said...

Great Recipe ~ I love Salmon with a sweet glaze. I have a few favorite Salmon recipes and one of them is a honey, soy glaze.

Thanks Kalyn!

Natashya said...

Well Kalyn, I think this makes you an honourary Canadian, welcome to my country. Grilled salmon with maple syrup is about as Canadian as you can get!
Looks yummy, I'll have to put salmon on the shopping list.... but I don't think that it is cheap anywhere in the world...sigh.

coffeepot said...

I always buy frozen salmon because I make as few trips to the store as possible and I always want salmon on hand.

I can not wait to try this Kalyn.

Dani Spies said...

Kalyn... have you ever tried grilling them when they were still partially frozen? I wonder if that would work. I have some salmon in the freezer and would love to give this a try!

Kalyn said...

I didn't know that salmon with maple syrup is Canadian, so I just learned something!

Dani, I haven't actually tried grilling them when they were frozen, but I have thawed them out in lukewarm water for a few minutes and then grilled them, and sometimes they were probably pretty cold in the middle! I like my salmon not overcooked so it worked out.

Karina said...

How did you know I was craving salmon with a maple glaze? This sounds fabulous!

karuna said...

this looks really good.

Coffee & Vanilla said...

My favourite way is roasting salmon, sprinkled with different herbs, olive oil and salt... I love idea of adding maple syrup, never tried it with fish...
Have a nice day Kalyn,
Margot

mikoserena said...

That sounds yummy. I normally stick my frozen salmon in a dish with a bit of white wine or teriyaki sauce and microwave it. I will have to try this.

Kalyn said...

Anonymous, Susan reports that she uses cooking times on the package for cooking the salmon in the pouch, so I got it out of the freezer to check. The package actually says to open the salmon packet, season to taste, then microwave in a dish covered with plastic wrap, with one corner open. But I know Susan cooks them inside the plastic, cutting off a corner. Package says microwave thawed salmon on high 4-5 minutes, turning once and making sure internal temperature reaches 145 F. Hope it turns out for you!

Cheryl said...

this looks lovely. we'll give it a go next time we make salmon. thanks so much for sharing!!

Chris said...

OK....My mouth is watering for this salmon at 8AM! Ha! This looks great. Love the glaze

Anali said...

I love salmon and have tried maple glaze too. That's good stuff! ; )

Erin @ The Skinny Gourmet said...

Salmon was a food I never had until college (we're lake fish fans where I grew up in Wisconsin). The taste took a while getting used to. Now my husband prepares it with a delicious honey mustard sauce that I adore. But the best I ever had was asain marinade and wood smoked. I'm still drooling. The idea of maple with those smokey spices in the rub is producing a similar effect.

Dani Spies said...

I made this last night and it was Delicious!! Loved the smoky sweet combo....thanks!

Kalyn said...

Dani, thanks for letting me know you liked it, so glad to hear it.

Christine said...

Great rub on the salmon, Kalyn. And I agree that the small amount of sugar is just that, nothing to be afraid of. Thanks for the link, my friend.

Pam said...

I love a simple grilled salmon recipe!

Sandie said...

Kalyn, this looks wonderful! Yesterday Alton Brown made a great salmon dish on his Food Network show. Today, I run across your post - and now I'm definitely headed to the grocery to pick up some salmon for this weekend's menu! I cannot wait...

Lady Amalthea said...

I just bought some frozen salmon yesterday; so nice to find such an exciting way to use it! I love the idea of the maple glaze. And your salmon rub is very similar to my favorite spice rub, made with smoked paprika. I'll definitely try it this weekend (on the George Foreman as us city-dwellers don't have grills).

~M said...

Do you think this brown sugar-maple deliciousness would translate well to a roasted salmon (I'm thinking 450F for 10 minutes or so, until medium-rare). I don't have a grill/balconey in my condo. :)

Kalyn said...

~M, can't think of any reason that wouldn't work! Great idea, high heat roasting will give very similar result to grilling, in my opinion.

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