In the Midwest, it’s always grilling season. Colder temps? Put on a coat. Dark early? Strap on a headlamp. Nothing will stop us from having grilled eats… except maybe a blizzard. This easy glazed and grilled salmon is done in 20 minutes or less: prep to plate. Bonus: our kids liked it! They resisted at first, but once they FINALLY tasted it, they really liked it. #winning

If you like this easy recipe, you’ll love my Artichoke Chicken.

Health Benefits of Salmon

Salmon is a super protein. It’s packed with essential vitamins and nutrients. Salmon is good for your mind, body, and soul. In Salmon: Nutrition, Health Benefits, and More an article written by Franziska Spritzler, she points out several health benefits of eating salmon. Here are a few from the article:

• Rich in Omega-3 Fatty Acids: reducing inflammation, lowering blood pressure, and decreasing risk factors for disease
• Good Source of Vitamin B: needed for energy production, great for heart and brain health
• High in Potassium: regulating blood pressure and preventing excess fluid retention
• High in Astaxanthin, which “is an antioxidant found in salmon that may benefit heart, brain, nervous system, and skin health.”

Try my tasty appetizer recipe made with smoked salmon, Lox & Cream Cheese Pinwheels.

4 Ingredient Glaze

It doesn’t get any easier than this glaze for the salmon. Dump the glaze ingredients in a bowl and stir. That’s it. This recipe is one my husband made up. I think you are going to love it like our family does. Here’s what to whisk up:

• Grainy Mustard
• Honey
• Paprika
• Garlic

Once you have the glaze stirred up, add a little salt and pepper. Put half the glaze on the salmon before you grill. Keep the other half to put on the salmon when you flip it. Don’t cross contaminate your glaze. The second round of glazing won’t be on the grill for too long.

What Else Can I Glaze?

This glaze is so versatile! Put it on chicken, roast, and pork loin. Boast your veggies by putting it on green beans, cauliflower, sweet potatoes.

What type of Salmon?

Farm Raised Salmon versus Wild Caught Salmon… which to choose? Which is Better: Wild Salmon or Farmed Salmon, written by Jessica DiGiacinto and Joe Leech, helps shed some light on this question. A few things to consider from their article:

Diets of Farmed vs Wild is Different

Farm raised salmon diet consists of processed, high protein & fat fish food, to make them larger. While wild salmon feast on organisms found in their natural environment. Essentially, we are eating what they ate. Farmed raised tends to be higher in fat, wild caught is typically higher in minerals.

Antibiotics in Farmed

Because there are so many fish being farmed, antibiotics are used to cut down on infection and disease.

“Antibiotic use is not only an environmental problem but also a health concern for consumers. Ingesting traces of antibiotics over the long term may cause drug resistance, a hypersensitivity to antibiotics, and even the disruption of gut flora.”

Jessica DiGiacinto and Joe Leech, MS, Healthline.com

Check the country of origin on farmed salmon. Go with salmon from Canada, Norway, or USA. They’re strictly regulated when it comes to antibiotic use. On the other hand, salmon farmed in Chili, the world’s 2nd largest producer of farmed salmon, do not have the regulations in place that these other countries do. They typically have higher levels of antibiotics in their farmed salmon.

How to Grill Salmon

The best part of grilling salmon is all the mess and smell stays outside. It’s super easy to get perfectly cooked salmon on the grill. Here the steps:

1. Preheat grill to high heat, 450-500 degrees. The goal is to sear the salmon filet quickly on both sides without drying the flesh out. Grilled fish cooks very quickly and needs less than 10 minutes in a lid closed grill, depending on the thickness.
2. Place salmon FLESH side DOWN for 1-2 minutes. This creates the sought after grill marks, and starts the cooking process on the flesh side.
3. Flip to SKIN side DOWN for 7-9 minutes.
4. Brush the remaining glaze on the salmon and grill for an additional 2 minutes.

The skin will easily come off using this cooking technique, since your grill is so hot. Plate the whole fillet of salmon on the platter when serving. Using a spatula to serve, scoop the salmon flesh away from the skin.

What Temperature Should Salmon Be At?

The CDC recommends salmon be cooked to an internal temperature of 145 degrees. I find that salmon at this temperature is too overdone for my liking. At Cook’s Illustrated, they state that tasters prefer farmed Atlantic salmon temperature at 125 degrees, and wild salmon at 120 degrees. Cook to your level of comfortability, just don’t overcook it, or you’ll be sad.

Oven or Air Fryer

This recipe can be made in the oven or air fryer too!

Oven Baked

Preheat your oven to 450 degrees. Glaze Salmon with half of glaze. Bake for 8 minutes (skin side down). Brush remaining glaze on top and bake an additional 4-7 minutes, putting it on broil for the last minute or two so the glaze caramelizes. It should take 12-15 minutes total, but cook to your desired temperature.

Air Fryer

Preheat the air fryer to 400 degrees. Cut your Salmon in portions, about the size of your hand. Glaze the salmon, fry for 6 minutes (skin side down). Brush more glaze on. Fry for an additional 1-3 minutes or until your salmon is done to your preference. All air fryers are different, it may take less time than this.

What Sides Go with Glazed & Grilled Salmon?

Just about anything. My go to is usually brown rice and broccoli. However, make what you like. The last time we made this easy glazed & grilled salmon, we threw together fried “rice” using cauliflower. So good and easy.

Fried Cauliflower “Rice”

Take frozen riced cauliflower, diced onion, garlic powder, diced carrots, frozen peas & corn. Throw it all in a saute pan with a little bit of olive oil. Saute until heated and starting to brown. Whisk a few eggs in a small bowl and drizzle those in, stirring until cooked. Season with salt and pepper or liquid aminos (soy sauce). It’s ready in about 10 minutes.

Other Side Options:

• Broccoli
• Green Beans
• Brown Rice
• Brussels Sprouts
• Mashed Cauliflower
• Pasta- whole grain or rice
• Quinoa
• Couscous
• Parsnips

What to do with Leftovers?

I typically incorporate all left over proteins into a leafy green salad, if possible. You can do that with this salmon too. For an individual salad, whisk together a tablespoon of lemon juice, a teaspoon of each honey and mustard, and a little salt and pepper for the dressing. Combined with any of the following:

• Leftover Broccoli, zucchini, green beans, or cauliflower
• Spinach or your choice of green
• Avocado or olives are a healthy fat to add in
• Almonds, Sunflower Seeds, or Pumpkin Seeds for crunch

Another option: think tuna salad, but with salmon. Mix together salmon, a little olive oil, lemon juice, capers or olives (hard boiled egg would be good in here too) and serve with whole grain crackers.

Or: Make lox and cream cheese on whole grain toast and a sprinkle of everything bagel seasoning.

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