Grilled Salmon with Maple Mustard Glaze
Why this recipe works
- Balanced glaze: Maple syrup gives the glaze sweetness, while Dijon mustard and lemon keep it sharp enough to suit rich salmon.
- Crisp skin, juicy centre: Starting the salmon skin-side down helps the skin crisp while the flesh cooks gently under the grill lid.
- Fast barbecue cooking: The glaze reduces in minutes and the salmon cooks quickly, making this practical for a weeknight grill.
Get the most out of this recipe
Texture tips
- For crisper skin: Make sure the grates are clean and hot before adding the salmon, then leave it undisturbed until it releases easily.
- Keep the centre juicy: Remove the salmon as soon as it is just cooked through; residual heat will continue to firm the flesh slightly.
- Adjust for thick fillets: If the fillets are thick, move them to a cooler part of the grill after flipping so the outside does not dry out before the centre cooks.
Ingredient notes
- Choose skin-on salmon: Skin-on fillets are easier to handle on the grill and help protect the flesh from direct heat.
- Tune the sharpness: Add lemon juice gradually to the glaze until the sweetness of the maple syrup feels balanced.
- Use real maple syrup: Pure maple syrup gives a cleaner flavour and better depth than maple-flavoured syrup.
Common mistakes
- Do not glaze too early: Maple syrup can catch over direct heat, so brush on the glaze near the end rather than at the start.
- Avoid a fierce grill: Medium-high heat gives colour and crisp skin without scorching the glaze or drying the fish.
- Watch the final minute: Once the glaze is added, the salmon only needs a brief return to the grill to set the surface.
Serving ideas
- Serve with simple sides: Pair with roasted potatoes, steamed rice, grilled asparagus or a crisp green salad.
- Finish with lemon: A final squeeze of lemon brightens the glaze and cuts through the richness of the salmon.
- Spoon over extra glaze: Serve any warm leftover glaze at the table so each portion can be adjusted to taste.
Equipment you'll need
Ingredients
Instructions
- Heat a barbecue grill to medium-high and clean the grates. Rub the salmon all over with the olive oil, then season with the fine sea salt and black pepper.
- In a small saucepan, whisk together the maple syrup and dijon mustard. Bring to a gentle simmer over medium heat and cook for 3 to 5 minutes, stirring, until slightly thickened and glossy.
- Finely grate a little lemon zest into the glaze, then squeeze in about half the lemon juice and stir. Taste and add a little more lemon juice if you want it sharper.
- Grill the salmon skin-side down with the lid closed for 4 to 6 minutes, until the skin is crisp and the fish releases easily. Flip and grill for 1 to 3 minutes more, until just cooked through and still juicy in the centre.
- Brush the salmon generously with the warm glaze and grill for 30 to 60 seconds to set it. Serve immediately with extra glaze spooned over and the remaining lemon cut into wedges for squeezing.
Recipe notes
Tips
- If your salmon fillets are thick, move them to a cooler part of the grill after flipping and cook a little longer until the flesh turns opaque and flakes easily.
- For best results, keep the glaze at a gentle simmer so it thickens without catching; if it gets too thick, loosen it with a squeeze of lemon juice.
- If serving anyone who is pregnant, elderly, or immunocompromised, cook the salmon until it is fully opaque and flakes easily throughout.
Substitutions
- Replace Dijon mustard with whole-grain mustard for a milder heat and a more textured glaze.
- Replace olive oil with avocado oil for a higher smoke point on very hot grills.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat gently in a 160°C (320°F) oven until just warmed through, or flake cold salmon into salads; warm leftover glaze in a saucepan over low heat.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Fish Mustard
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Grilled Pork Ribs with Bourbon BBQ Sauce
Grilled pork ribs brushed with sticky bourbon BBQ sauce
Churrasco con Chimichurri (Grilled Skirt Steak with Herb Sauce)
Grilled skirt steak served with parsley and garlic chimichurri
Southern Fried Chicken with Buttermilk Gravy
Crisp fried chicken drumsticks with peppery buttermilk gravy
Chuletón a la Parrilla con Chimichurri (Grilled T-Bone Steak)
Grilled T-bone steak with parsley chimichurri
Truite aux Amandes (Trout with Almonds)
Pan-fried trout finished with toasted almonds, butter and lemon
Five-Spice Pork Ribs (Holiday Style)
Sticky five-spice pork ribs roasted with soy and honey
Moo Ping (Thai Grilled Pork Skewers)
Thai grilled pork skewers with coconut milk and fish sauce
Almejas a la Marinera (Clams in White Wine Sauce)
Clams steamed in white wine sauce with garlic and parsley
Roast Leg of Lamb with Mint Sauce and Roasted Potatoes
Roast leg of lamb with mint sauce and roasted potatoes
Cordero Asado (Spanish-Style Roast Lamb with Garlic and Rosemary)
Roast lamb with garlic, rosemary, lemon and white wine
Five-Spice Jerk Chicken Drumsticks
Sticky roasted jerk chicken drumsticks with five-spice and lime
Gaeng Massaman Tofu (Vegan Massaman Curry)
Vegan Massaman tofu curry with potatoes, coconut milk and peanuts
Norwegian Baked Salmon with Dill and Mustard Sauce
Baked salmon with mustard, dill and lemon
Piri-Piri Salmon with Chilli, Garlic and Lemon
Roast piri-piri salmon with chilli, garlic and lemon
Nordic Glazed Salmon with Mustard, Honey and Dill
Baked salmon with honey mustard and dill glaze
Grilled Pork Chops with Dijon and Tarragon
Grilled pork chops with Dijon mustard and fresh tarragon
Tartare de Saumon (French-Style Salmon Tartare)
French-style salmon tartare with capers, Dijon and lemon
Roast Beef with Creamy Horseradish Sauce
Roast beef with creamy horseradish and crème fraîche sauce
You might also like
Char Siu Pork with Steamed Rice
Sticky roasted char siu pork served with steamed rice
Southern BBQ Pulled Pork
Slow cooked pulled pork tossed in tangy BBQ sauce
Filloas (Galician Crepes with Honey)
Thin Galician crepes served warm with honey
Stuffed Peppers with Minced Beef and Rice (Gevulde Paprika)
Baked red peppers stuffed with minced beef, rice and tomato passata
Lentil Salad with Dijon Vinaigrette
Green lentils dressed warm with Dijon vinaigrette
Rabo de Toro Estofado (Braised Oxtail Stew)
Braised oxtail stew with red wine and vegetables
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
WMF Mini Saucepan 16 cm with Lid
- High-quality stainless steel
- Even heat distribution
- Higher price point
T-fal Specialty Nonstick Handy Pot with Glass Lid 3 Quart
- Easy food release
- Dishwasher safe
- Not induction compatible
All-Clad Tri-Ply Stainless Steel Saucepan
- Excellent heat control
- Premium build quality
- Expensive
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
