Dave has been making this super fast, easy and delicious grilled salmon recipe for a zillion years and it’s still one of my favourites. This recipe calls for salmon fillets, real maple syrup, dijon mustard and chipotle pepper but we often substitute the chipotle pepper with liquid smoke. You can find liquid smoke in the same area of your grocery store where you get Worcester, BBQ sauces etc.
You can check out the video recipe right here About Food Or read Chef John Mitzewich’s recipe right here.
Maple and Mustard Glaze Ingredients
Were going to start with the glaze, which is:
1 tablespoon of maple syrup. Use the real stuff, by the way.
1 tablespoon Dijon mustard. Do not use that yellow stuff.
1/4 teaspoon chipotle pepper
1/2 teaspoon salt.
Simply give that a mix, and that’s our glaze.
Preheat the Broiler
Now, what that chipotle is going to do is give it a little bit of a smoky hint, so it’s going to taste kind of like we grilled it. But we didn’t; we’re going to broil it.
Preheat the broiler to high. I have one that’s on the floor under the oven with the gas flame. But if you have an electric oven, it’s still going to work under the coil inside the oven.
Prepare the Salmon Filets
There’s our salmon, I have two filets. By the way, salmon people, can you package those so that there the same size and shape? I don’t know why they do that.
To prep you have to take out the pin bones, which are those small bones that run down the center. Just use needle-nose pliers or tweezers.
And if there is some of that cartilage in the center, that’s easy to cut out with a sharp knife. So we’re going to clean those up.
Pour the Glaze on the Salmon
We’re going to put a little oil on our foil-wrapped baking pan. Then I’m going to pour about 1 1/2 tablespoons of that glaze on each, and just evenly coat it.
Most is going on top because that’s what’s going directly under the heat, but if you want to put some on the sides that’s fine. It won’t caramelize, but it’ll still taste good. So give that a nice thick coating. Make sure it’s evenly covered.
And again, that chipotle is the secret ingredient because it has that little bit of smoky flavor. It’s made from smoked jalapenos.
Broil the Glazed Salmon
Now, once that is perfectly, evenly covered, we’re going to place that under the broiler about 6 inches away from the heat for 15-17 minutes.
And what comes out is amazingly beautiful and just looks like it’s lacquered. The sugar in the maple caramelizes and bubbles up.
Sprinkle Salt on the Salmon
I like to finish with a sprinkle of kosher salt, that flaky salt, which really gives it a nice look. That’s why I didn’t put a lot of salt in the glaze.
I served it with some bitter greens, in fact that’s called lamb’s tongue lettuce, and some lemon and that’s all you need. You have to give that a try. It’s so easy. Enjoy!
2 responses to “Grilled Salmon with Maple Syrup, Dijon and Chipotle Glaze”
I am getting ready to start Electric Fillet Knife Reviews uni so never really cooked much, but going to try this, do i leave a little gap for the air to escape or not?
You don’t wrap the salmon with the foil, just line the baking pan with it. And it’s 15-17 minutes under the broiler… I’ll be changing that now:)