Smoky Maple Salmon
Grilled or baked, this simple salmon recipe boasts a smoky dry seasoning and a sweet maple finishing glaze. This is the recipe to try!
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 1 teaspoon ground ancho chile or chipotle powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon brown sugar
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher or sea salt
- 4 6-ounce salmon fillets
- 2 tablespoons maple syrup
Combine first seven ingredients. If you don't have ancho or chipotle powder, you can substitute an additional teaspoon of chili powder.
Pat salmon fillets dry with paper towels and sprinkle one side of the fillets liberally with spice mix.
Preheat grill to 350-400 degrees. If the skin has already been removed from the salmon fillets, place fillets on small pieces of aluminum foil that have been coated with cooking spray for easy removal from grill. Otherwise, spray grill racks with cooking spray and place fillets, skin side down, on grill racks.
Grill 5 minutes for thinner fillets and 7 minutes for thicker fillets. Drizzle each fillet with a little maple syrup and continue grilling one more minute. Test if salmon is ready as described in notes.
To test if your salmon is "done", insert a fork into the thickest part of the fillet and gently twist the fork. If it flakes easily, it is considered done. Many people prefer their salmon rare or medium rare. The biggest mistake is overcooking. Removing the salmon from the heat a little early is better than leaving it on too long.
The temperature of the grill/oven in this recipe is not as important as the amount of time the salmon is subjected to the heat. If using a lower temperature, the salmon will need more time. Using a higher temperature will require less time. Use the testing method just described to determine when the salmon is ready.