Grilled Maple Salmon Food

GRILLED MAPLE SALMON RECIPE

Steps:

• Stir together marinade: 1/3 cup maple syrup, 1/4 cup soy sauce, 1 Tbsp sesame oil, 2 pressed garlic cloves, and 1/2 tsp pepper (you can even combine it in the plastic bag to save a dish!).
• In a large zip-loc bag, combine salmon fillets with marinade and toss to combine. Seal the bag, removing excess air. Marinate in the refrigerator 45 minutes. Flipping the bag over halfway. Preheat Grill to medium/high heat.
• Remove salmon to a platter, reserving marinade. Oil the grates (dip a paper towel in oil and use tongs and an oven mitt for safety). Grill salmon skin-side-down over medium/high heat according to the chart below (this salmon took about 4 min per side). Carefully flip salmon over and continue grilling until salmon is flaky.
• Transfer reserved marinade to a small sauce pan and boil it down over high heat whisking constantly for for 3-4 minutes, or until starting to thicken. Brush grilled salmon with soy-maple glaze and serve garnished with green onion if desired.

GRILLED SALMON WITH MAPLE SYRUP AND SOY SAUCE

Steps:

• Combine soy sauce, maple syrup, garlic, ginger, pepper, and salt in a shallow container with a tight-fitting lid. Place salmon, flesh-side down, in the container and seal. Marinate in the refrigerator for 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil the grate. Once heated, turn down one side to low heat.
• Place salmon, skin-side down, over low heat on the preheated grill and close the lid. Allow to cook, basting once with reserved marinade, until easily flaked with a fork, about 20 minutes. Salmon will easily remove from the grill by sliding a spatula between salmon and the skin.

GRILLED SALMON WITH MAPLE-DILL GLAZE

Steps:

• WHISK together mustard, vinegar, syrup, garlic, dill weed and salt in small bowl. Gradually whisk in oil. Place 3 tablespoons glaze in a resealable food storage bag with salmon. Marinate 1 hour in refrigerator.
• BRUSH grill pan with oil and heat over medium-high heat. Once grill is hot, place fillets, skin side up, in pan. Cook 10 to 12 minutes, turning once or until fish is opaque throughout. Place 3 tablespoons glaze in a small bowl. Brush the fillets with glaze during the last few minutes of cooking.
• COOK vegetable blend according to package directions. Drain if necessary. Divide vegetables evenly onto 4 dinner plates. Center fillets over vegetables. Serve drizzled with remaining warmed glaze.

GRILLED DIJON-MAPLE SALMON

Steps:

• Combine syrup, mustard, garlic, ginger, and pepper in a bowl.
• Cover and refrigerate several hours to allow flavors to blend.
• Preheat grill to medium heat.
• Brush salmon evenly with oil.
• Grill 4 minutes on each side or until salmon flakes easily with fork brushing frequently with the syrup mixture.

MAPLE-GLAZED GRILLED SALMON

Steps:

• In a small bowl, combine the first eight ingredients. Pour 1/2 cup into a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, skin side down, over medium-hot heat for 2-4 minutes., Transfer to a double thickness of heavy-duty foil (about 17 in. x 21 in.). Spoon some of the reserved marinade over salmon. Fold foil around fillet and seal tightly. Grill 5-6 minutes longer or until fish flakes easily with a fork. Open slowly to allow steam to escape. Brush with remaining marinade.

MAPLE-GLAZED SALMON

Steps:

• Preheat the oven to 400 degrees F.
• In a small bowl, combine the brown sugar, maple syrup, olive oil, teriyaki sauce and some salt and pepper. Whisk until fully combined.
• Arrange the salmon in a single layer in a baking dish. Brush the glaze over the fish, coating evenly. Bake until the fish is cooked through, about 15 minutes.

GRILLED SALMON

Steps:

• Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade.
• Preheat grill for medium heat and lightly oil the grate.
• Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.

MAPLE BOURBON SALMON

Steps:

• Place salmon in a shallow dish. Combine brown sugar, maple syrup and bourbon; pour over salmon; let stand 15 minutes. In a large skillet, heat oil over medium heat. Add salmon; cook until fish just begins to flake easily with a fork, 4-6 minutes on each side. Remove and keep warm. Add walnuts, green onions and bacon to skillet; heat through. Serve with salmon.

MAPLE PLANKED SALMON WITH SPICE RUB

Steps:

• Combine first five ingredients in a small bowl.
• Sprinkle fish with salt and rub with the spice mixture.
• Heat grill to 350 to 400 degrees.
• Place soaked plank on hot grill and close lid.
• Flip plank over after 3 minutes and continue to heat for 3 more.
• When light smoke develops place salmon fillets on hot plank, close lid, and cook for 10-15 minutes or until medium rare (or desired doneness).
• Drizzle fish with maple syrup and serve.
• Remember salmon will continue to cook after removing the plank from the grill.

MAPLE-MUSTARD GLAZED SALMON

Steps:

• Mix first 5 ingredients until blended. Refrigerate 3 hours.
• Heat grill to medium-high heat. Brush fish with oil.
• Grill 4 min. on each side or until fish flakes easily with fork, brushing frequently with syrup mixture.