Paula Deen Maple and Mustard Glazed Salmon

Paula Deen Maple and Mustard Glazed Salmon is a sticky, grill-marked salmon dish with maple syrup, Dijon mustard and melted butter that comes together in 15 minutes. This easy grilled salmon weeknight dinner fits cookout nights, Sunday dinner and the holiday table, since four fillets cook in about 10 minutes.

Brush the glaze on generously before the salmon hits the grill, because that is what builds the sweet, tangy crust. Skip it or go light and the fish tastes plain next to the grill marks.

Paula pairs maple syrup with Dijon, cider vinegar and Worcestershire, so the glaze tastes sweet, sharp and savory instead of just sugary. The butter in it keeps the fillets rich and moist, and a hot, well-oiled grate stops the skin from sticking.

Paula Deen Maple and Mustard Glazed Salmon

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

420

kcal

Maple and Dijon glaze caramelizes over the salmon on a hot grill, leaving a lightly sticky crust and tender, flaky fish inside. Start skin-side down, flip once, and it stays juicy.

Ingredients

• Olive oil. for girlling
  

• 4 6 to 8 oz each skin on salmon filtes
  

• salt
  

• Black pepper, ground
  

• 1/4 cup Maple syrup
  

• 4 tablespoons melted Butter
  

• 2 tablespoons Dijon mustard
  

• 2 teaspoons apple cider vinegar
  

• 1 teaspoon Worcestershire sauce
  

Directions

• Prep the grill: Brush the grill grate with olive oil, then preheat the grill to medium-high. The oil keeps the skin from sticking when the fillets go on.
• Season the salmon: Sprinkle the 4 salmon fillets (6 to 8 ounces each, skin on) generously all over with salt and pepper. Seasoning the flesh well now means every bite tastes right.
• Whisk the glaze: Whisk 1/4 cup maple syrup, 4 tablespoons melted butter, 2 tablespoons Dijon mustard, 2 teaspoons apple cider vinegar, 1 teaspoon Worcestershire sauce and 1 teaspoon black pepper in a bowl. Keep whisking until it looks smooth and glossy.
• Glaze and grill: Brush the tops of the salmon generously with the glaze, then place the fillets skin-side down on the grill. Cook for about 4 minutes, until the skin is set and the edges start to turn opaque.
• Flip and finish: Flip the salmon and cook until it reaches the doneness you like, about 5 minutes for medium-rare. Then carefully lift the fish off the grill and set it skin-side down on a serving platter.

Tools for this recipe

• Winco slotted fish spatula, OXO silicone pastry brush, ThermoPro instant-read thermometer, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this maple mustard salmon in the oven?

Yes, a hot oven works when the grill is not an option. Brush on the glaze and bake the fillets on a lined sheet pan until the thickest part flakes with a fork. Check a few minutes early so it doesn't dry out.

Can I use skinless salmon fillets?

You can, but the skin helps hold the fish together on the grill. If yours is skinless, oil the grate well and flip gently with a wide fish spatula so the fillet stays in one piece.

How do I keep salmon from sticking to the grill?

Get the grate hot, then brush it with oil just before the fish goes on. Place the fillets skin-side down and leave them alone for the full 4 minutes, because they release naturally once the skin crisps.

Can I make the glaze ahead of time?

Yes, whisk it together a day ahead and keep it covered in the fridge. The butter may firm up, so warm it slightly and whisk again before brushing it on.

How do I know when the salmon is done?

Paula cooks it about 5 minutes after the flip for medium-rare. For a firmer fillet, give it a minute or two more, and pull it when it flakes easily at the thickest part.