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Grilled Salmon with Maple Glaze

Name: Grilled Salmon with Maple Glaze
Prep time: 15 min
Total time: 33 min
Cuisine: American
Ingredients: salmon fillets — 680 g; maple syrup — 79 g; soy sauce — 44 g; dijon mustard — 15 g; garlic — 6 g; ginger — 5 g; rice wine vinegar — 11 g; oil — 27 g; salt — 5 g; black pepper — 3 g; red chili flakes — 1 g; scallions — 200 g; ground toasted sesame seeds — 5 g; lemon — 65 g

Grilled Salmon with Maple Glaze reads umami 7.9, richness 6.1 and salinity 5.5 on Palate's 0–10 flavor X-ray — a American main, about 33 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 9.1 / 10
Sweet & Fruity — 5.9 / 10
Sour & Bright — 7.1 / 10
Bitter & Earthy — 1.5 / 10
Rich & Fat — 7.0 / 10
Aromatic & Spice — 3.9 / 10

The measured notes (of 18)

Umami 7.9 · Richness 6.1 · Salinity 5.5 · Citrus 5.5 · Sourness 5.3 · Sweetness 4.6 · Fruity 4.4 · Marine & Briny 3.7 · Allium 3.4 · Nutty 2.8 · Funk & Ferment 2.6 · Warm Spice 1.9 · Herbaceous 1.8 · Heat 1.5 · Floral 1.4 · Smoke 1.2 · Bitterness 0.9 · Earthy 0.8

What's in it (14)

salmon fillets — 680 g
maple syrup — 79 g
soy sauce — 44 g
dijon mustard — 15 g
garlic — 6 g
ginger — 5 g
rice wine vinegar — 11 g
oil — 27 g
salt — 5 g
black pepper — 3 g
red chili flakes — 1 g
scallions — 200 g
ground toasted sesame seeds — 5 g
lemon — 65 g

Time & effort: about 33 min (15 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 118 kcal, 11.6 g protein, 5.3 g fat, 6 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Pat the salmon fillets dry and season all over with 1 tsp kosher salt. Let stand at room temperature 15 minutes while you make the glaze; this dries the surface for a better crust and takes the chill off so the fish cooks evenly.
In a small saucepan, whisk together the maple syrup, soy sauce, Dijon mustard, garlic, ginger, and rice vinegar. Bring to a simmer over medium heat and cook, stirring occasionally, until reduced and syrupy enough to coat the back of a spoon, 5-6 minutes. Remove from heat and set aside 3 tablespoons in a separate small bowl for basting; reserve the rest for serving.
Heat a gas or charcoal grill to medium-high, about 450°F, and scrape the grates clean, then oil them well with a paper towel dipped in oil. This is the single biggest thing that keeps the fish from tearing.
Rub the salmon fillets all over with the 2 tbsp oil and season with the black pepper and red pepper flakes.
Place the salmon skin-side down on the grill, cover, and cook undisturbed until the skin releases easily from the grates and dark grill marks form, 4-5 minutes.
Flip the fillets and brush the flesh side generously with the reserved basting glaze. Cover and grill until the glaze caramelizes at the edges and the salmon reaches an internal temperature of 125-130°F at the thickest point, 3-4 minutes more.
Transfer the salmon to a platter and let rest 3 minutes; carryover heat brings it to a perfect medium, about 135°F, without drying out.
Drizzle with the remaining reserved glaze, scatter the scallions and sesame seeds over the top, and serve with lemon wedges.

Dishes with a similar flavor shape

Tamarind-Glazed Salmon — Indian
Lemon Garlic Shrimp Orzo — Mediterranean
Skillet Shrimp Scampi with Zucchini Noodles — Italian-American
Mediterranean Baked Salmon with Olives and Capers — Mediterranean
Shrimp Scampi Flatbread — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.