👩🍳 Instructions
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1
Prepare the Orange Maple Glaze: In a small saucepan, combine orange juice, maple syrup, soy sauce, Dijon mustard, ginger, minced garlic, and red pepper flakes (if using). Bring to a gentle simmer over medium heat. Cook for 5 minutes, then whisk in the cornstarch slurry. Continue to simmer and whisk for 1-2 minutes until the glaze thickens slightly. Remove from heat and set aside.
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2
Prepare the Salmon: Pat salmon fillets very dry with paper towels. Brush both sides with olive oil and season generously with salt and black pepper.
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3
Preheat Grill: Preheat your grill to medium-high heat (400-450°F / 200-230°C). Clean and lightly oil the grates.
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4
Grill Salmon: Place salmon fillets, skin-side down (if applicable), on the preheated grill. Close the lid and cook for 4-6 minutes, or until the skin is crispy and releases easily. Flip the salmon carefully.
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5
Glaze and Finish: Brush a generous amount of the orange maple glaze over the top of the flipped salmon fillets. Close the lid and cook for another 3-5 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature 145°F / 63°C).
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6
Serve: Transfer the grilled salmon to a platter. Garnish with fresh chopped parsley/cilantro and orange zest/slices. Serve immediately.
💡 Notes
For best results, use fresh orange juice and pure maple syrup. Glaze can be made up to 3 days ahead. If using frozen salmon, ensure it's fully thawed and patted dry. Avoid overcooking to keep the salmon moist.
🥗 Nutrition (per serving)
Calories
380 kcal
Protein
35g
Total Fat
18g
Saturated Fat
3g
Carbs
20g
Fiber
1g
Sugar
15g
Sodium
550mg
Cholesterol
70mg
