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Spicy Maple Syrup and Ginger Glazed Salmon
This grilled salmon prepared in a sweet marinade pairs perfectly with delicious grilled broccolini.
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Ingredients
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2 salmon fillets (8–10 ounces each)
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1 bunch broccolini
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1 everything bagel seasoning
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aged balsamic vinegar
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olive oil
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kosher salt
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fresh ground black pepper
Marinade
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1.5 tbsp. soy sauce
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1.5 tbsp. maple syrup
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0.5 tsp. sriracha (based on taste)
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1 tbsp. grated fresh ginger
1 Food Prep
First, whisk together your salmon marinade ingredients.
Next, dry your salmon well with paper towels, absorbing all moisture to get that crispy skin while cooking. Season your salmon with salt and pepper, then marinade your salmon flesh side down in a shallow pan for 5 minutes keeping the skin side as dry as possible.
After marinating, thoroughly oil and salt the skin of your salmon to prevent it from sticking to the grates.
To prepare your broccolini, coat it with a generous drizzle of olive oil, balsamic glaze and sprinkle with everything bagel seasoning.
2 Grill Prep
Fuel: We recommend Kingsford® Professional Charcoal Briquets for their high heat, low ash performance.*
*Compared to Kingsford® Original Charcoal
Method: Direct-Heat Grilling
Temp: 550°F (High Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your broccolini on the grill first and let it cook for approximately 10 minutes. Remove your broccolini and place it to the side until you’re ready to serve.
Next, place your salmon on the grill skin side down and close the lid. Cook for approximately 4–5 minutes, then open the grill, baste your salmon with the marinade, garnish it with crushed pink peppercorns, then flip it over.
Continue cooking for 3–5 minutes until it reaches an internal temperature of 145°F, then remove it from the grill.
- Garnish your broccolini with balsamic vinegar glaze and crushed pink peppercorns and your salmon with zested ginger. Enjoy!
Recipe created by Meherwan Irani on behalf of Kingsford® Charcoal and Masterbuilt.
For safe meat preparation, reference the USDA website.
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