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Grilled Salmon Topped with Orange Maple Glaze

Updated: Jul 29, 2021

Grilled Salmon – Cook perfectly delicious salmon on the grill all summer long with our foolproof tips and the easiest Glazed recipe! You will not believe how simple it is to make this inspiring dish at your next cookout.

As you might have noticed on the blog, seafood is one of our favorite summer proteins to cook. Salmon's rich taste and hearty texture make it superb for preparing with nearly any flavors, spicy-sweet or savory. So, this orange Maple Glaze Salmon is one of our go-to dishes in the Summer, and it is so light but rich in flavor. The best part of the recipe is most of the ingredients you might have stored in your pantry. When I am making my Salmon, I like to pick it up from the supermarket two hours before I am ready to put it on the Grill. I love my Salmon fresh from the market, so is one of the things I will suggest when making this recipe is to purchase the Salmon the day you planned on making it. I feel the texture and flavor are better when getting it fresh from the market and not allowing it to sit in your fridge overnight. I know there are loads of recipes out there for grilled salmon. But I wanted to teach how to grill salmon securely every single time, so you do not have to worry about it sticking to the grill or whether it is ready or not.

Tips for How to Perfectly Grill Salmon:

  • There are just a few basic but necessary steps for making the best-grilled salmon.

  • Char first, then flip:

  • Quickly grill the salmon's top (flesh side) To make some gorgeous char marks while the grates are oiled.

  • Now flip onto the skin and finish cooking.

Portion control: Cut the salmon into sections before grilling for easier flipping. I don't particularly appreciate my salmon being too thick or long.

Control the heat: You want your grill to be at Medium Heat, right around 350 degrees F.

Do not allow let your salmon get stuck: Use Pam grill spray so the salmon does not stick to the grate, or you can place oil on a folded napkin, then use a pair of tongs to rub the oil on the grates.

Let the grill take the skin off for you: Once the salmon is grilled, the skin should peel right off.


4 8-ounce salmon fillets

1 tablespoon extra-virgin olive oil


2 tablespoons soy sauce

1/4 cup maple syrup

1 medium orange, juiced.

1 teaspoon salt


2 teaspoons kosher salt

1 teaspoon smoked paprika.

1/2 teaspoon garlic powder

1 tablespoon brown sugar

1/4 teaspoon cayenne pepper

1/2 teaspoon fresh ground black pepper


The first step is to Preheat your grill for indirect/direct cooking.

In a medium-sized bowl, combine all the rub ingredients, and in a separate bowl, you want to combine all the glaze ingredients and set them aside.

Now coat your salmon pieces in extra virgin olive oil, then sprinkle the dry rub over the salmon.

You want to place your salmon, skin side up, on the grill over direct heat. Let it sear for up to 5 minutes. You know if it is ready to flip when it does not stick to your grill. Flip over your salmon, close lid, and then cook on direct heat for another three minutes skin side down.

After three minutes:

  1. Layer the glaze over the top of the salmon, shut the lid to finish cooking.

  2. In another three minutes, check the internal temperature of the thickest part of your salmon and pull in at 125 degrees F for the upper end of medium-rare.

  3. If the flame is too high, move to indirect heat and check the temperature often.

Remove your salmon from the grill. Let it rest for five minutes. Plate it, and pour more glaze just before serving.

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