Salmon with Roasted Apple & Maple Glaze

SALMON WITH ROASTED APPLE & MAPLE GLAZE

10/18/2020

It is always such a treat to grill the last fresh wild Copper River sockeye salmon of the season, and Salmon with Grilled Apple & Maple Glaze is one of our favorite recipes in the Fall!

This incredibly flavorful Roasted Apple & Maple Grille Glaze is perfection - just the right amount of tangy and sweet - the perfect glaze for fresh salmon and one of our favorites!

The autumn flavors and smells of grilling, apple and maple are just what we need to get the season going!

Salmon with Grilled Apple & Maple Glaze

I'm always a little bit sad to say goodbye to the darkly rich Alaskan sockeye salmon...it is so perfect paired with so many different types of glazes and sauces.

You'll see a theme going with my fresh Grilled Apple & Maple Grilling Sauce....once I make the first batch every season, we use it on so many different dishes - it could be our favorite condiment in the fall!

TIPS FOR GRILLING SALMON:

SKIN-ON SALMON: This is crucial to achieving the best flavor, most even cooking, and retain moisture in your salmon, and also prevents sticking to the grill.
OIL GRATES: Lightly oil your grill grates with vegetable oil before grilling if they aren’t already well seasoned. The easiest way to do this is by wiping the grates with a paper towel saturated with oil.
PREHEAT GRILL FOR TWO ZONES: You will want direct heat (either burners or charcoal) on one side of the grill, and no heat (or very low heat) on the other side. This allows you to roast your salmon without risk of burning on direct heat. If you want grill marks, move your salmon to direct heat for just a few minutes (usually during the last 5 minutes of grilling when you have brushed the top with your glaze).
USE A THERMOMETER: Most recipes recommend cooking salmon until it is “flaky and opaque”, but that could mean overcooked salmon. I recommend using a digital instant read thermometer (my trusty Thermapen MK4) to track temperature. The FDA recommends cooking salmon to 145 degrees.
COOK INSIDE: If it's cold and rainy outside, you can also poach this fresh salmon in your oven, and brush glaze over it during the last five minutes of baking. This is a nice "sticky" glaze that really keeps the salmon moist, and is so flavorful!

Grilled Apple & Maple Glazed Salmon

PERFECT SIDE DISHES FOR GRILLED SALMON:

I'm serving this up with Wild Rice Pilaf with Pecans, Apples & Cranberries and fresh Autumn Apple Slaw Salad, which really compliments the salmon. Some warm fresh bread, and dinner is ready!

If you are lucky enough to have any leftovers, this Roasted Apple & Maple Glazed Salmon is wonderful on a salad or in a wrap sandwich the next day. Enjoy!

Salmon with Roasted Apple & Maple Grille Glaze

SALMON WITH APPLE & MAPLE GLAZE

It is always a treat to grill the last fresh wild Copper River Sockeye Salmon of the season, and ROASTED APPLE & MAPLE GLAZED SALMON is one of our favorite recipes in the fall! Very good with any type of salmon, but this incredible and totally flavorful Roasted Apple & Maple Grille Glaze is perfection – just the right amount of tangy and sweet – the perfect glaze for fresh salmon and one of our favorites!

Salmon with Roasted Apple & Maple Glaze

INGREDIENTS:
4 salmon fillets or 1 side of salmon fillet (skin-on)
Olive oil
Salt & pepper
Roasted Apple & Maple Grille Sauce (see my recipe)

HOW I MAKE THIS:

Preheat grill or oven to 400 degrees. If grilling, using non-stick grilling foil; if baking, spray your pan with non-stick spray.
Place salmon fillets skin-side down, drizzle top of salmon with olive oil; season with salt and pepper.
Close cover and grill for 10 to 13 minutes (10 minutes per inch of thickness of salmon fillet); if baking, bake for 13 to 17 minutes (also allowing 10 minutes per inch of thickness of salmon). During last 5 minutes of grilling, brush top of salmon with Roasted Apple & Maple Grille Sauce. Cover and continue grilling until salmon reaches an internal temperature of 145 degrees.
Immediately after removing from grill, spoon additional Roasted Apple & Maple Grilling Sauce over the top of the salmon. Allow to rest for 5 minutes before serving.
Serve warm and garnish with fresh parsley, sprigs of rosemary or chives.

SERVINGS: 4 servings

RECIPE NOTES:

SKIN-ON SALMON: This is crucial to achieving the best flavor, most even cooking, and retain moisture in your salmon, and also prevents sticking to the grill.
OIL GRATES: Lightly oil your grill grates with vegetable oil before grilling if they aren’t already well seasoned. The easiest way to do this is by wiping the grates with a paper towel saturated with oil.
PREHEAT GRILL FOR TWO ZONES: You will want direct heat (either burners or charcoal) on one side of the grill, and no heat (or very low heat) on the other side. This allows you to roast your salmon without risk of burning on direct heat. If you want grill marks, move your salmon to direct heat for just a few minutes (usually during the last 5 minutes of grilling when you have brushed the top with your glaze).
USE A THERMOMETER: Most recipes recommend cooking salmon until it is “flaky and opaque”, but that could mean overcooked salmon. I recommend using a digital instant read thermometer (my trusty Thermapen MK4) to track temperature. The FDA recommends cooking salmon to 145 degrees.
COOK INSIDE: If it's cold and rainy outside, you can also poach this fresh salmon in your oven, and brush glaze over it during the last five minutes of baking. This is a nice "sticky" glaze that really keeps the salmon moist, and is so flavorful!

Originally posted September 2016; revised and reposted October 2020 with more information and helpful tips – the recipe remains the same.

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