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Maple-Chipotle Grilled Salmon on a wood plank, fork in salmon, parsley on table
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5 from 15 votes

Grilled Maple Glazed Salmon

In just a few minutes, you can whip up this sweet and spicy marinade to make the most delicious maple glazed salmon. Cooked on the grill and bursting with flavor, you'll love this easy, quick, and tasty grilled salmon! Ready in only 25 minutes!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Dinner, Fish, seafood
Servings: 4 people
Calories: 358kcal
Author: Amanda Mason

Ingredients

  • 2 lbs. salmon
  • 1 chipotle pepper in adobo sauce diced
  • 1 garlic clove, minced
  • 1 ½ Tablespoon pure maple syrup
  • 1 Tablespoon adobo sauce
  • 2 teaspoon apple cider vinegar
  • ¼ teaspoon cinnamon
  • teaspoon cloves
  • teaspoon smoked paprika
  • teaspoon salt
  • 2 Tablespoons fresh parsley chopped, for garnish

Instructions

  • If using a cedar plank to grill, submerge in a container at least three hours before cooking. Fill a glass with water and place it on top of the plank to keep it submerged. 
  • About 30 minutes before you plan to grill, take the salmon out of the refrigerator.
  • While the salmon comes to temperature, stir together the chipotle pepper, garlic clove, pure maple syrup, adobo sauce, apple cider vinegar, cinnamon, cloves, smoked paprika, and salt.
  • Liberally brush the glaze onto the salmon. Place on the cedar plank or foil with cooking spray. 
  • Heat the grill on the high setting until it's nice and hot, around 400°F. Turn the heat down to medium, about 350°F, and then place the salmon on the grill and close the lid.
  • Grill for about 9-12 minutes or until the internal temperature is to your liking, ranging anywhere between 125°F and 145°F.
  • When done, remove from grill. Garnish with parsley and serve immediately.

Notes

  •  Make sure you turn down the heat. First of all, you don't want to overcook it. Second, if you're using a cedar plank, the high flames could light up the wood even with the soaking!
  • For a tangier version, add a little more apple cider vinegar or even add orange peel for a citrusy kick.
  • It's actually easier to leave the skin on and then remove it once the fish has finished cooking.
  • The best way to reheat it is in the oven at a low temperature. This reheating method helps ensure it doesn't dry out. To reheat, place the salmon on a baking sheet and cook at 275°F for about 10-12 minutes or until heated all the way through. This reheating method also reduces the smell you get when you reheat salmon in the microwave.
  • Leftovers will keep for 3-4 days if stored in an airtight container. Wrapping it in saran wrap and then storing it in the airtight container also helps keep it moist.

Nutrition

Calories: 358kcal | Carbohydrates: 6g | Protein: 45g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 124mg | Sodium: 1009mg | Potassium: 1138mg | Sugar: 4g | Vitamin A: 345IU | Vitamin C: 3.4mg | Calcium: 44mg | Iron: 2.1mg