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Experience a taste of the Canadian wild with this grilled maple glazed salmon recipe. The fresh pink fish is doused in a syrup-sweet and chilli-laced marinade before being seared and infused with woody smoke on the grill. This quick, low-ingredient recipe makes delicious dining possible, even out in the woods!

For the fish-resisters gathered around your campfire, offer grilled teriyaki pork chops instead. Conveniently, both chops and maple glazed salmon can be served with the same sides.

Close up shot of maple glazed salmon fillet slices

Maybe it’s the influence of my upcoming trip back to Vancouver Island soon, but I cannot get enough of all flavours Canadian! I’m salivating over Nanaimo bars, butter tarts, thick fillets of rosy-fleshed salmon and buckets of slow-flowing amber maple syrup. All are synonymous with the vast country I used to call home.

Yes, we’ve been firing up the barbecue and grilling fish here in London, but I cannot wait to get to our accommodation on the lake and get my hands on some freshly caught King salmon or Sockeye! Not to mention locally produced Big Leaf maple syrup.

There’s nothing like spending the day tubing the river or walking in an old growth forest before coming back to the cabin for a smoky, maple glazed salmon hot off the grill.

I’ll send you a postcard!

Salmon on the grill

This maple glazed salmon recipe lends itself beautifully to grilling. The delicate, and sometimes earthy flavour of the flesh, combined with the contrasting sweet and spicy marinade, is wafted by wood smoke from the grill and caramelized with sticky edges.

However, to get great results, you need to start off right: season your grill. This means making sure the grates are clean and residue free and then applying cooking oil (choose one with a high-smoke point). Preparing the grill diligently will prevent the delicate fish from sticking to the grates and therefore breaking apart when you try to remove it.

(If you don’t want to worry so much about a clean grill, using a cedar plank can be handy, as I did with my Cedar Plank Salmon!)

Keep an eye on your salmon- it cooks quickly! And turn with care, it’s a fragile fish but so rewarding!

Top down shot of grilled maple glazed salmon on a serving platter

Maple syrup glaze

There are four simple and accessible ingredients to this marinade recipe:

golden This is an affiliate link.maple syrup (be sure you have the authentic version- not just fancy-packaged corn syrup!)
garlic powder and dried chilli flakes, if you’re also on holiday in a remote location and BBQ-ing frequently, these two items are indispensable and easily transportable
lemon juice- I love the flavour of fresh and its ability to lift a dish from insipid to interesting

They might sound clashy and overbearing, but they aren’t. They work harmoniously alongside the salmon- a little sweet, a little heat, a little citrussy tang.

If you’re short on time, you can totally fast track your marinade and give it an hour before putting the salmon on the grill. It needs some time at least to infuse and seal in moisture.

Or do as I will do and prep the meal in the morning (including salads and sides) then head out for a day’s adventuring. I will not feel like cooking when we get back and will be glad to have got ahead earlier! I’ll leave it to Brad to fire up the BBQ and get grilling while I have a soak, a drink, and put my feet up!

Don’t forget to give the grill master strict instructions to reserve the marinade for the glaze. This needs to be boiled and reduced and then brushed over the freshly grilled salmon before serving for a lustrous and sticky sheen.

Recipe tips and notes

When it comes to grilling, I’ll take fresh over defrosted salmon every time. Defrosted fish loses some of its structure which can be tricky to manage on the grill.
Select a genuine This is an affiliate link.maple syrup – yes, there are fakes on the market!
Usually, I would use fresh garlic in a marinade, however, I’ve used garlic powder here. Fresh garlic can catch and burn on the grill- it will taste bitter, and the blackened studs will look unappealing!
That grill needs to be clean as a whistle before starting and slick with oil. Salmon is a delicate fish and can stick easily, getting prepared will prevent any fishy mishaps.
If the thought of re-using the marinade for the maple glaze is making you uncomfortable, don’t be! The liquid will reach boiling before reducing which will kill any bacteria.

Process shots of salmon being marinated and grilled

Serving suggestions

I keep my holiday-home kitchen fairly well stocked and well-equipped, a family of four adults spending their days swimming and hiking demands it! So, here’s what I’ll be serving with my grilled salmon and/or teriyaki pork chops:

Fingerling potato salad with green goddess dressing (with or without chicken). This salad of eggs and potatoes is cool and belly-filling. And I love the combination with salmon.
Baked potatoes, or baked sweet potatoes, with any of your favourite toppings, but I think sour cream or crème fraiche works best with the grilled maple glazed salmon.
Smashed cucumber salad with miso dressing, aligning with the Asian theme, this salad is a wonderful cooler on a hot and sticky day.
S’mores, have you even spent a night in the woods if you didn’t toast marshmallows?

Not everyone will be spending their summer in a lakeside cabin in the woods, but I hope the majority will have at least one barbecue to look forward to and will make use of these standout summer recipes.

Storage and leftovers

Leftover maple glazed salmon will keep in the fridge for 3-4 days. While you can reheat it in the oven (135C/275F for 15 mins), I recommend reworking it into pasta or risotto which will give both recipes a subtly sweet edge with a hint of spice, or making a quick and easy hot and cheesy salmon open sandwich.

More salmon recipes to try

Grilled Maple Glazed Salmon

By Julia Frey of Vikalinka

Prep: 10

Cook: 10

Total: 1 10

Servings: people

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The fresh pink fish is doused in a syrup-sweet and chilli-laced marinade before being seared and infused with woody smoke on the grill.

Ingredients

▢ 600g / 1½ lbs salmon fillet, cut into 4 slices
▢ 4 tbsp This is an affiliate link.maple syrup
▢ 1 tbsp garlic powder
▢ 2 tbsp lemon juice, or apple cider vinegar
▢ 1 tbsp dried chilli flakes
▢ 1 tbsp salt
▢ Oil for brushing the grill

Instructions

Cut the salmon filet into 4-5 equal pieces or use the pre-cut pieces. In a large shallow pan combine the maple syrup, garlic powder, lemon juice or apple cider vinegar, dried chilli flakes and salt.
Place the salmon pieces in the marinade skin side up and let it marinate for at least 1 hour but 2 hours will be better.
Pre-heat the grill to 450F, clean the grill and coat the grates with vegetable oil to prevent sticking.
Place the salmon pieces skin side down and grill for 4 minutes with the BBQ lid closed. Then open the lid and carefully turn the salmon pieces over and grill for 3 minutes longer or until he fish looks opaque and flakes easily.
While the salmon is grilling scrape the marinade into a small saucepan and bring to a boil, then lower the heat and continue simmering it until it turns into a syrupy glaze. Brush the glaze on the cooked salmon.

Notes

Fresh will grill better than defrosted salmon. If defrosted, the salmon can lose some of its structure and break apart on the grill.
Use a genuine This is an affiliate link.maple syrup rather than a corn syrup-based pancake syrup.
Fresh garlic can catch fire and burn on the grill, so garlic powder is the best option for the marinade.
Be sure the grill is cleaned and seasoned with oil to prevent the fish from sticking.