This salmon recipe is a twist on my go-to Maple-Mustard Salmon. By adding some Asian flavors & cooking the salmon on the grill, there is summery freshness to my more wintery standby. I served this on a bed of mixed greens & herbs, pea shots, avocado slices, carrot & cucumber shreds.
Grilled Sesame, Maple, & Soy Salmon
1 lb. wild caught salmon fillet (you could use trout too), skin on
3 TBL olive oil
2 TBL maple syrup
1 TBL tamari or soy sauce
2 tsp Dijon mustard
1 tsp sesame oil
a pinch of cracked pepper
- In a bowl whisk together the oils, maple syrup, tamari, & mustard. Place salmon in the bowl & marinate for an hour or up to overnight. If you do not have time, just let it sit in the marinade while you heat the grill or grill pan over medium heat.
- Place the salmon skin side down on to the grill. Cook for about 5-6 minutes. Gently flip & cook for another 5-6 minutes, or until the salmon is almost cooked all the way through, but still barely raw. Take off the heat & let it rest for 8-10 minutes.
- Slice & serve on a salad like I did or next to grilled veggies or steamed quinoa.