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Grilled Salmon with Maple-Chipotle Glaze

This meal has been in my head since the Maple Chipotle Corn went in my mouth. It was more delicious than I had imagined and is a perfect balance of sweet and spicy that brings a new life to salmon.

I never attempt to flip fish on an outdoor grill… it just never works out for me. So I forget the showpiece grill lines and take the chance my fish will stay in one piece. Simply close the lid and let it cook skin side down and you will have a perfect piece of salmon.


  • 1/4 cup pure maple syrup
  • 2 tablespoons butter
  • 1 garlic cloves, minced
  • 2 teaspoons minced canned chipotle chilies in adobo
  • 1/8 teaspoon salt
  • 1 pound salmon, skin on


Bring first 5 ingredients to simmer in heavy small saucepan over medium heat. Reduce heat to low and simmer until glaze is reduced to 3/4 cup, stirring occasionally, about 10 minutes. (Glaze can be made 1 day ahead. Cover and refrigerate.)

Season the salmon with salt and pepper. Rub some olive oil on the skin to keep it from sticking.

Preheat grill (I prefer outdoor gas grill) over medium heat. When grill is hot reduce flame to medium-low and place salmon on the grill skin side down. Baste salmon with the glaze several times throughout grilling (closing the lid for 2-3 minute intervals). Do not flip the salmon! It will cook through in 8 -10 minutes, depending on the thickness of the fish.

Mustard and Herb Crusted Salmon

I do love a cold Sunday morning sipping hot coffee and planning a delicious Sunday dinner… that will take a good part of my day to prepare.

Yes, I love those meals that take entirely too long to chop all the veg, dirty up all the pots in the kitchen and ultimately fill my house with an aroma I won’t get from a 30 minute meal.

Those days are more plentiful recently, but some meals are meant to be simple. Like fish. This Mustard and Herb Crusted Salmon is so simple but tastes like a million bucks in less than 10 minutes.

The cooking method requires only broiling but make sure to use the middle oven rack. I had rosemary & thyme still growing but use any herb you have on hand and if you don’t have fresh, by all means use dried (just use 1/2 the amount as dried is more potent than fresh).


  • 1 pound salmon fillets
  • 1/2 tsp garlic, minced
  • 1/2 teaspoon finely chopped fresh rosemary leaves
  • 1/2 teaspoon finely chopped fresh thyme leaves
  • 1/2 tsp extra-virgin olive oil
  • 1 tablespoons Dijon mustard
  • 1 tablespoons whole-grain mustard
  • 1 teaspoon honey
  • Juice of 1/2 a lemon
  • Salt and freshly ground black pepper


Preheat the broiler.

In a small bowl combine garlic, rosemary, thyme, oil, Dijon mustard, whole-grain mustard, honey and lemon juice.

Line a baking sheet with foil. Spray the foil with nonstick spray or drizzle a little olive oil. Arrange the salmon fillets on the baking sheet and season with salt and pepper. Broil for 2 minutes. Remove from the oven and spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.

Remove from oven and let rest for 2-3 minutes before serving.