Next time you think of grilling salmon, add this maple mustard glaze in minutes! The fragrance of sweet maple, tangy mustard, and lively ginger comes together for a great meal.
I eat salmon often, and usually steam it. I don’t know what got me thinking—even dreaming—about maple syrup recently. Could it be that I live in New Hampshire?
With fresh salmon and everything in my pantry needed for this Maple Mustard Glaze recipe, I decided to try it out.
The glaze took only minutes to make. I spread it on and under the salmon (a fillet, skin on, not the steak cuts suggested) in the morning before I went to work.
That night, I broiled the salmon in the oven. You could also enjoy on the grill outdoors (or, inside if the weather’s not cooperative). If you’re broiling, use the middle rack. If you’re grilling in the oven, place the rack close enough to cook but not burn the glaze. If you’re grilling over coals, cook the salmon over medium-hot coals for 5 to 6 minutes, per side, turning once.
Oh, my! The fillet was flaky, the glaze smelled and tasted sublime. All together, dinner was scrumptious, with lots left over for lunch.
Try it—and tell me what you think!
Grilled Salmon With Maple Mustard Glaze
2 tablespoons olive oil
¼ cup Dijon-style mustard (smooth or grainy)
2 tablespoons maple syrup
2 teaspoons soy sauce
juice of ½ lemon
1 tablespoon peeled and chopped fresh ginger
4 salmon steaks, 1-inch thick
salt and pepper, to taste
For glaze: In a small bowl, combine the oil, mustard, maple syrup, soy sauce, lemon juice, and ginger and whisk to blend. Pour half of the sauce in a small, nonreactive casserole.
For salmon: Blot the salmon with paper towels to remove surface moisture. Lightly salt and pepper both sides, and lay the salmon on the sauce in the casserole. Spoon the remaining sauce over and spread evenly. Cover with plastic wrap and refrigerate for 1 hour.
Prepare the grill. Cook the salmon over medium-hot coals for 5 to 6 minutes, per side, turning once.
Makes 4 servings.