Walnut Glazed Grilled Salmon

 

How to BBQ Salmon: Maple Glazed Salmon Recipe

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Video taken from the channel: DJ BBQ


 

CEDAR PLANK SALMON | with maple ginger glaze

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Video taken from the channel: Sweet y Salado


Ingredients 3/4 cup maple syrup 2 tablespoons ketchup 1 tablespoon brown sugar 1 tablespoon cider vinegar 1 tablespoon Worcestershire sauce 1/2 teaspoon salt 1/2 teaspoon ground mustard 1/8 teaspoon hot pepper sauce 1 salmon fillet (2 pounds). 1. Mix a 1/2 C of soy with a 1/2 C of maple syrup in a dish big enough that the salmon fits flat but not so deep that 2. Put in the fridge. This isn’t a “longer is better” type of meat to marinate, so 15 minutes per inch should suffice 3. Set grill. Grilled Salmon with Maple-Soy Glaze. 0. SERVES 4. SEASON 5 Grilled Chicken and Salmon.

WHY THIS RECIPE WORKS. We wanted a glazed grilled salmon recipe. Sprinkle salmon with salt and pepper; place skin side down on grill rack.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4-6 in. from the heat until fish flakes easily with a fork, 10-12 minutes, basting occasionally with maple-oil. Mix maple syrup, soy sauce, garlic, dill, garlic salt, and pepper together in a small bowl. Step 3 Place salmon in a shallow baking dish and coat with the maple syrup mixture. Cover dish and marinate salmon.

Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once. Preheat oven to 400 degrees F (200 degrees C).

Place the baking dish in the preheated oven, and bake salmon. Combine balsamic vinegar and maple syrup in a resealable bag. Seal the salmon fillets in the bag and marinate for at least 10 minutes (or longer, if you have time) while you prepare the grill.

Lightly oil the grill, then preheat to medium-high. Transfer the salmon fillets from the bag to a plate, pouring remaining marinade over the filet. Brush each of the salmon fillets with the glaze, and then place directly on the grate of your grill or smoker. After 10 minutes pour the remainder of your glaze in the now hot cast iron skillet, and carefully place each of the fillets in the skillet flesh side down.

Let them cook an additional 10 minutes. With its robust flavor, adding glazes and marinades suits it well. Here, the salmon is glazed with maple syrup and soy, providing the ideal sweet and savory combination.

The marinade takes only 20 minutes and when cooked in a hot pan, the glaze. Bourbon maple glazed wild caught grilled salmon on a cedar plank not only rolls off your tongue nicely but also yields amazing compliments like “best grilled salmon ever!”. This simple yet amazing recipe will leave your friends and family wondering.

List of related literature:

Searing the salmon over high heat, then brushing it with some of the glaze, and finally pulling it to the cooler side of the grill to cook through gave us the best grilled glazed salmon we had ever tried.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Remove the salmon from the oven and brush the maple syrup over the tops to coat the spice rub.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
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Arrange the pieces on a heatproof plate that fits into a steamer and steam, covered, over boiling water for about 5 minutes, until the salmon is barely cooked; it should still be slightly rare in the center.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
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After developing a browned crust (thanks to a mixture of brown sugar and cornstarch and a hot nonstick skillet) on the flesh side of the salmon on the stovetop, we flipped the fillets, brushed them with an already­thickened glaze, and transferred the skillet to the middle of a 300­degree oven.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
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Put the salmon skin side up in an 8-inch square baking dish (Pyrex is perfect for this) and pat about one-third of the spice mixture over the skin.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
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Spread about 1 tbsp of the salmon mixture on each cooled toast, mounding the mixture slightly.

“Modern Sauces: More than 150 Recipes for Every Cook, Every Day” by Martha Holmberg, Ellen Silverman
from Modern Sauces: More than 150 Recipes for Every Cook, Every Day
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Remove pan from heat and, using spatula, carefully transfer salmon and lemon slices to prepared plate and tent loosely with aluminum foil.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

WHY THIS RECIPE WORKS: Salmon is rich, buttery, and satisfying, and pan searing is a perfect way to take advantage of its high fat content to produce a flavorful caramelized crust.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
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Place under a salamander or broiler to brown the crust and finish cooking the salmon.

“Professional Cooking for Canadian Chefs” by Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu
from Professional Cooking for Canadian Chefs
by Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu
John Wiley & Sons, 2006

Reduce heat to low, cover the pan, and simmer for 5 to 8 minutes, or until the salmon flakes when tested with a fork.

“Eating Clean For Dummies” by Jonathan Wright, Linda Johnson Larsen
from Eating Clean For Dummies
by Jonathan Wright, Linda Johnson Larsen
Wiley, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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56 comments

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  • Thank you for this recipe and all the previous ones. You are lucky to find savage salmon in the US. In Europe it is almost impossible. They all come from farms, full of chemistry. Waiting for more healthy recipes and congratulation again

  • I love that you left the skin on your salmon. This is a beautiful recipe that I can feel good about eating. Thank you so much for sharing, Diana!! Much love to you always =)

  • If you wanted to improve this meal, make the salmon and then add stir fry as a bed instead of broccoli to add more balance to the meal.

  • Can y’all marinate that salmon for at least six to eight minutes while the broccoli boils?! You can cook instant couscous at the same time with a bit of lemon and spring onion and have a “complete” meal for those that are having fits about no grain with the dish.

  • Wow man! I never tried salmon at all but i will certainly try your recipe, on BBQ everythings good! You should do a crab recipe on BBQ!! And BTW It’s cool to ear some french words from you ( as you can see i’m a french canadian) keep up your awesome work!

  • Thats a meal my huge obese ass!!! thats more like a fucking morsel, gimme something American sized for fucks sake, what are u a commie given me rations?

  • Minus the sesame oil and add a tablespoon of yellow mustard or any mustard you have to the mixture it is so freaking good Trust me

  • Uhhhhh I wouldn’t just hastily dip the salmon filet in the marinade. I would actually marinate it. Put the marinade in a ziploc bag with the two salmon filets overnight and then cook it, there will be much much much more flavor. I understand the vid is supposed to be <15 mins however if you are looking for an actually flavorful dish, marinate the fish overnight!

  • everyone here is like “that is too small of a meal!” and I’m here like “wow that looks like a tasty filling meal” but it would be more balanced with some grain

  • Broccoli actually turns out better if you microwave it rather than boil or steam. 10 min on mine but yours might take more or less time. Just put it in a plastic container, cover with salted water and zap away.

  • if this is called a dinner then i need a new wife. she better not serve me just broccoli and small piece of salmon and call that dinner

  • I hate cooked salmon. I don’t understand how people like it. So, can I just “dip it” in the sauce, cook the Broc and eat it? Or does the salmon really need to be cook for this recipe

  • Doing this tonight. Using a bunch of asian sauces, a tiny bit of sesame oil. Have some rice ready to fey with some seasoned carrots corn and garlica and onion

  • To each his own when eating but one is eating fish for the health benefits soaking it in sugar and salt seems a bit of a waste of good fish to me. Nice video though, i wish I could catch my own salmon.

  • I will definitely try this!!! I love the idea of grilling over a plank and adding that amazing earthy smokey smell to the salmon!!!! Thanks so much Lisa!!! ��

  • Just made this tonight and our guests loved it.
    I did add some fresh dill just for color. I will definitely do this again!
    Thanks for sharing!

  • I did this last night and it was fucking amazing. I cook salmon a lot and did a glazed salmon similar to this while camping but we had to premix a marinade that consisted of soy sauce, brown sugar, and like 4 other ingredients. This requires absolutely no work. I did it on my gas grill yesterday but the charcoal grill cooks salmon like no other.

  • Did this with brown sugar and subbed in natural maple syrup for the soy sauce and did everything else the same. It gave it a candied taste and there were no leftovers on our family’s table!

  • What a beautiful recipe, and a festive way to serve a buffet. Your glaze includes some of my favorite ingredients, but I’ve never mixed them with maple before, so points for originality at least to me! The flavors sound very fresh and bright.

    Now I’m all nostalgic for the traditional alder-smoked BBQ salmon at Blake Island, near Seattle. Salmon here in France is either farmed (I try to find Scottish) or wild Alaska pink; no sockeye for us. * snif *

  • Now we’re talking, I spent about 4-5 years in Btistol Bay Alaska, and Cooked alot of Salmon. This is a Great Video. Im Definitely trying this Recipe. The Salmon looked perfect ��

  • Great recipe. Love your videos. Keep up the good work. Hope you guys can make it out to the Pacific Northwest some time and hit some of our steelhead and salmon rivers. Keep kicking ass!

  • these vids start to lose their meaning.. nothing here is innovative, you just dipped salmon in a mixture of random spices and fried it. it’s a shame this channel managed to become stale like this.

  • Your recipes are the best! You really need to be on the food network channel!!! Pls keep them coming! Can you come up with a chicken/pineapple recipe?��

  • I’m ready for summer weather and outdoor grilling how about you? This salmon recipe is super flavorful and if you’ve never tried cedar plank salmon before, give it a go! I think you’ll love it! xo Lisa

  • I have IBD so I am looking for how to cook without gluten and I use honey or fruit instead of sugar.
    I like how you dress, and wished there were more ladies wearing what you are wearing.

  • I made this tonight and used the leftover glaze with some chicken thighs in the instant pot. I watered it down a bit and added a bit of cider vinegar. My family is losing their marbles over it! �� Thanks! Paula

  • Thank You! I made this tonight and it was fantastic. I did substitute the maple syrup for honey and it worked great. The peanut gallery (the two kids) ate it all as well. So you know it was good. Love your channel and all the effort you put into your videos. You’re a keeper. Cheers k

  • Hi you just recently started watching you…Could you please help me with a diet plan? Lupus..Scoliosis..CAD..CHF..63 years old..I’m trying low carb..no breads..no pasta…I’m on limited budget..Van you help with ideas for low budget eats?

  • I can’t wait to try out this recipe! It’s been so hot here in California and I’ve been looking for more recipes that don’t require my oven. Thank you so much for posting! I always love your ideas♥️

  • This looks amazing! Sadly my husband doesn’t eat fish, but I am gonna try it anyways, because I love salmon and this recipe looks delicious. Do you think it would work in a normal oven too?

  • Holy balls dj, that looked awesome. Wonder how good It would taste to get the same marinade, add in some garlic and use it for tuna steaks! Must be realy good:>

  • Hi Lisa,
    Thank you as always for your amazing recipes!
    I’ve never heard of Ceder Planks, is this a one time use?
    Can it be used again?
    How do you clean them? (if you know)
    Thank you again.
    Lauri

  • amazing content lisa �� always love how details you mention everything in the video and description box �� btw how to differ wild salmon and farmed salmon? i heard that wild salmon is better than the farmed one

  • this is my fav ever! question, because i’m lazy with the outdoor grill can I do this in the oven?  thank you lisa for yet another amazing recipe!

  • Currently drooling over that salmon recipe �� salmon with roasted veggies is probably my favourite meal of all time. Hoping to try this one soon!

  • Thank you for the great recipe!
    I love your channel! I advised your channel to my coworkers and my friends who love eating healthy and who trying to eat healthy.

  • Holy smokes that looked tasty as F***!! but i still wonder how you would grill a HOLE salmon. Would you marinate it in a diffrent way or would you go with the same thing???

  • You could just put 1/2cup of brown sugar in a bowl, along with 4tbls of soy sauce and make a wet rub. It distributes flavor evenly.

  • Looks so darn good! I actually never try salmon as it is not something common here, but I suppose I can try grilling some other fish

  • Yay, Another great video. Ive been A subscriber for the past 2 yeas now and haven’t missed a video. You inspired me to go paleo a while back and Its the best decision ive made. So just wanted to let you know how much I look forward to your uploads.
    also im curious. what does downshiftology mean? <3

  • Thank you! This looks delicious, and I will definitely be trying it. Maple/tamari roasted almonds are a big favorite around here, so I know I’ll love this recipe as well.

  • Could you please include the name of the background track in the video description? cuz you’re playin some kick ass Rock jams. Thanks bro.

  • I used balsamic vinegar and honey instead. Will have to try with maple syrup next time.

    Heres what I used. Simply mix together and marinate salmon for up to an hour. Any longer the marinade seems to cook it from the acidity?

    1/4 cup Balsamic Vinegar (Mazetti brand I use 1 or 2 leaf types)
    1/4 cup Honey
    1 garlic clove crushed
    1 tsp dijon mustard

    Cheers

  • Dj, ya gotta do more about the timing/average temperature of your grill. I have had much trouble cooking salmon (over cooking). I would love to get some guidelines, like feel, or is it all experience? Thanks for the great show!

  • how about cooking some seafood bbq (crabs, lobster, mussels, langoustine and other shellfish with cob of corn-put some awesome dressing with chili! 

  • crazy recipe! maybe there is a crazy way to grill bok choy? maybe a bit of leeks? BBQ rice? just going for that Asian BBQ influence Big boooooy!!! haha

  • DJ BBQ, how about some large prawns man? Some kind of shrimp dish, combo, or even gumbo. You taught me how to bbq chicken wings, I’m following your words now man!

  • A very nice video with a clear view of the process. I am assuming that the second part of the baking process is for 10 minutes, not 30 minutes as you say in the video.:)

  • I’ll be moving to the UK from the US in a year, anything i’ll miss grocery-wise that i should get my fill of before i move?  And, what should i be sure to not forget to pack and bring with me?  Keep making food and i’ll keep watching!

  • Looks great! I’ll try this on one or two of the fillets from my Manistee trip this past weekend. I just love this time of year out on the big lake!

  • Everyone: Too small!!!
    Me: Umm… That’s a really big portion, I wouldn’t be able to have it all… The only thing I’d do is half the amount of salmon and add a little rice, cooked with fried off onions and peas. Yum ��

  • That looks amazing. I would have definitely made way more and grilled up some zucchini, onions, and maybe some squash or sweet potatoes to go with it. Yum! A little orange zest or juice to the marinade could add a whole new level to the flavor as well. Now i want to try it super bad!:)

  • That looks amazing. I would have definitely made way more and grilled up some zucchini, onions, and maybe some squash or sweet potatoes to go with it. Yum! A little orange zest or juice to the marinade could add a whole new level to the flavor as well. Now i want to try it super bad!:)

  • I don’t like fish, this makes me wanna eat fish! Well played!

    Any chance of a quick video explaining how you regulate the airflow in kettle bbq’s with the fans….. And why my damn charcoal goes out until I dump a second load on it at which point it’s perfect!!!

  • Okay Mr.DJ BBQ man, I propose a challenge. Show us how to make some gumbo. Please… I know its not technically barbecue, but its still part of that good ol’ southern cookin’ food types

  • Im having thoughts. Horny thoughts that bring me joy. The female body is one of the worlds greatest creations. I felt the need to share that with you, the person reading this.