Description
This Grilled Sockeye Salmon recipe features tender, flavorful salmon fillets brushed with a sweet and spicy Maple Ginger Glaze. The glaze combines maple syrup, balsamic vinegar, fresh ginger, and garlic to create a delicious balance of flavors that perfectly complement the smoky char from the grill. Quick to prepare and cook, this dish is ideal for a healthy, impressive meal any day of the week.
Ingredients
Scale
Salmon
- 1½ pounds skin-on sockeye salmon, cut into four fillets
- Kosher salt & freshly ground pepper, to taste
- Avocado oil (or other neutral-flavored oil with high smoke point), for brushing
Maple Ginger Glaze
- ⅓ cup maple syrup
- 2½ tablespoons balsamic vinegar
- 1½ tablespoons fresh peeled grated ginger
- 2 teaspoons fresh minced garlic
- ¼-½ teaspoon crushed red pepper flakes (adjust depending on spice preference)
Instructions
- Prepare the Salmon: Remove salmon fillets from the refrigerator and allow them to come to room temperature. Meanwhile, preheat your grill to 450°F to ensure it is hot and ready for searing.
- Make the Maple Ginger Glaze: In a small saucepan, whisk together maple syrup, balsamic vinegar, grated ginger, minced garlic, and crushed red pepper flakes. Bring the mixture to a boil over medium heat, then reduce to medium-low and simmer until the sauce reduces by about one-third and thickens slightly to coat the back of a spoon. Remove from heat, season with salt and pepper to taste, then divide the sauce evenly into two bowls—one for basting during grilling and one for serving.
- Prepare the Grill and Salmon Fillets: Pat salmon fillets dry thoroughly with paper towels. Brush both sides liberally with avocado oil and season with salt and pepper. Oil the grill grates by rubbing them with a paper towel soaked in avocado oil using tongs to prevent sticking. Place the salmon fillets skin side up on the greased grates, then reduce the grill heat to medium-low.
- Grill the Salmon: Cook the salmon for about 2 minutes until it naturally releases from the grill grates. Flip the fillets over, then immediately baste them with half of the reserved glaze. Close the grill lid and cook for one minute. Baste the fillets with the remaining glaze and cook for an additional 30 to 60 seconds until done to your preference.
- Serve: Remove the salmon from the grill and serve immediately with the reserved glaze on the side. Enjoy your perfectly glazed grilled sockeye salmon!
Notes
- Allowing the salmon to come to room temperature ensures even cooking.
- Be careful not to overcook the salmon to keep it moist and tender.
- Adjust crushed red pepper flakes to control the level of heat in the glaze.
- Using avocado oil or another high smoke point oil helps prevent sticking and burning on the grill.
- Skin side up placement initially helps to sear the flesh side more delicately.
