Description
This Grilled Sockeye Salmon recipe features tender, flaky salmon fillets glazed with a vibrant maple ginger sauce. The sweet and tangy glaze, enhanced by balsamic vinegar, fresh ginger, garlic, and a hint of crushed red pepper flakes, perfectly complements the rich flavor of sockeye salmon. Grilled to perfection with crispy skin, this dish is quick to prepare and ideal for a healthy, flavorful dinner.
Ingredients
Scale
Salmon
- 1½ pounds skin-on sockeye salmon, cut into four fillets
- Kosher salt and freshly ground pepper, to taste
- Avocado oil (or other neutral flavored oil with high smoke point), for brushing and greasing grill
Maple Ginger Glaze
- â…“ 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 based on spice preference)
Instructions
- Prepare Salmon and Grill: Remove salmon fillets from the refrigerator and allow them to come to room temperature. Preheat grill to 450°F to ensure a hot surface for searing.
- Make the Glaze: While the grill heats, whisk together maple syrup, balsamic vinegar, grated ginger, minced garlic, and crushed red pepper flakes in a small saucepan. Bring to a boil over medium heat, then reduce to medium-low and simmer until the sauce reduces by one-third and slightly thickens, enough to coat the back of a spoon. Remove from heat, season with salt and pepper to your taste, and divide the glaze evenly into two bowls—one for basting the fish and one for serving.
- Prepare the Grill Grates and Season Salmon: Pat salmon fillets dry thoroughly with paper towels. Brush both sides liberally with avocado oil and season with salt and freshly ground pepper. Using tongs, rub a paper towel soaked in avocado oil on the grill grates to prevent sticking.
- Grill the Salmon Skin Side Up: Place salmon fillets skin side up on the greased grill grates. Reduce the grill heat to medium low and cook for about 2 minutes or until the fish easily releases from the grates, indicating a good sear.
- Flip and Baste: Flip the salmon over carefully, immediately brush the fillets with half of the basting sauce, then close the grill lid and cook for 1 minute. Baste again with the remaining sauce and continue cooking for another 30 to 60 seconds, monitoring for doneness.
- Serve: Check that the salmon is cooked through and remove from the grill. Serve immediately with the reserved maple ginger glaze for dipping or drizzling.
Notes
- Bringing the salmon to room temperature before grilling helps it cook evenly.
- Adjust crushed red pepper flakes to control the level of spiciness in the glaze.
- Use a neutral oil with a high smoke point like avocado oil to prevent flare-ups and sticking.
- Salmon is done when it flakes easily with a fork but remains moist inside.
- This glaze can be prepared in advance and stored in the refrigerator for up to 3 days.
