Maple Glazed Grilled Salmon

If you are feeling like it is just too hot to turn on your oven, then this is the article for you. Grab some fish and get it on the grill this week! Give this great recipe for Maple Glazed Grilled Salmon a try and you surely will not be disappointed. With this quick and easy to put together dish you will have dinner ready in no time! Also by grilling Salmon that is packed with lots of protein and Omega-3 fatty acids, you’re eating something that is delicious and good for you!




Maple Glazed Grilled Salmon




Maple Glazed Grilled Salmon
Maple Glazed Grilled Salmon



What To Buy:


Two Tbsp of pure Maple Syrup

Three Tbsp of dark Balsamic Vinegar

Two raw Salmon fillets (with the skin)

Sea Salt and Black Pepper to taste

One Tbsp of Olive Oil




What To Do:


First you will need to mix together your maple syrup and balsamic vinegar in a resealable bag (think Zip-loc). Next seal your salmon fillets in your bags and let them marinate for NO LESS THAN TEN MINUTES (if you have time, the longer, the better) while you prepare the grill. While they marinate, lightly oil your grill, then preheat it to a medium-high temperature.

You will then transfer your salmon fillets from the bags to a plate. Make sure to pour the remaining marinade over the filet. Next, sprinkle with some sea salt and black pepper to your liking. Place the filets with the skin-side up on your grill for about two minutes. Then flip them (skin-side down) and let grill until they are cooked. This will take about six minutes depending on the thickness of your filet.

If you would like, they can be served as is or with brown rice, quinoa, a side salad, or sauteed veggies. Enjoy!


Nutrition Information

Serving Size: 4 ounces cooked salmon, skin removed

Per serving: Calories: 305; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Cholesterol: 88mg; Sodium: 288mg; Total Carbohydrate: 18g; Dietary Fiber: 0g; Sugars 16g; Protein: 30g




 Grilled Salmon Recipe Grilled Salmon



Originally posted 2019-12-14 11:05:34.

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