Maple Mustard Grilled Salmon

There are many recipes out there that call for salmon to be basted with a simple maple syrup and mustard glaze. However, I have tested my recipe below many times and have found the perfect balance of sweet and savory in this more complex taste profile for beautifully grilled fish. I hope you enjoy this in the summer on an outdoor grill or in the winter on an indoor grill pan! Either way, you will end up with a delicious meal fit for royalty! 🙂

If you have a little extra time to whip up the perfect accompaniment (as pictured), serve this exact dish on top of a bed of my spiced butternut squash and nut cous cous! The tang and sweetness of the maple mustard glaze pairs perfectly with the sweetness of the butternut squash and crispy nuts and spiced cous cous – it’s a pairing that I love putting together for a fun date night at home or even a dinner party you are hosting! 🙂


3/4 cup maple syrup
4 tablespoons whole-grain mustard
2 teaspoons apple cider vinegar
2 teaspoons freshly squeezed lemon juice
1 teaspoon finely chopped fresh thyme leaves (or dried thyme leaves)
1 teaspoon paprika
1 teaspoon dried dill (although fresh, chopped dill is always the best!)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

4 (6-ounce) salmon fillets, skin on
Vegetable oil, for oiling the grill and fish
Kosher salt, to taste
Freshly ground black pepper, to taste


Heat a grill pan or outdoor grill to medium high (about 350°F to 425°F).

Meanwhile, place all of the glaze ingredients in a saucepan and whisk until combined. Cook over a medium-high flame, whisking for 3-4 minutes until vinegar evaporates and the consistency becomes more glaze-like.

Meanwhile, pat the salmon dry with paper towels (make sure it has been scaled and cleaned of bones). Brush both sides of the fillets with vegetable oil and season both sides generously with salt and pepper, per your taste.

Rub the grill grates with a towel dipped in oil (or, if you are using an indoor grill pan, brush vegetable oil on the pan).

Place the salmon on the grill skin-side down and cook undisturbed until grill marks appear and the skin is starting to crisp, about 2 to 3 minutes. Meanwhile, brush the glaze onto the side facing up. Then, using a fish spatula, carefully flip the fillets over and brush the skin-side that is facing up with the remaining glaze, reserving a few spoons to serve with the finished dish. Continue to cook the salmon until it is just opaque in the center, about 2 to 4 minutes more.

Transfer to a serving plate and serve immediately, passing any remaining glaze on the side and drizzling lemon juice and extra-virgin olive oil around the fish. Serve on top of my Spiced Butternut Squash and Nut Cous Cous for the perfect pairing of flavors!

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