This Pepper-Crusted Maple-Glazed Salmon is so full of complex flavour its the perfect recipe for family dinner or to serve guests.
I had the pleasure of meeting Bob Blumer last year at a conference and it was so exciting! I’ve had his cookbook Glutton for Pleasure for a year now and have enjoyed trying out many of the recipes. My family might have enjoyed this even more than me though! One of my favourite recipes is for Maple-icious Salmon and it really is Maple-icious. This Glazed Salmon ends up almost candied but the sweetness is perfectly counter-balanced by the cracked pepper crust.
I usually only share original or adapted recipes but this one is too perfect to change but I just had to share! If you like this one, make sure you check out the entire book – its worth it!
(I’m not the best at Grilling so my salmon is over-done… it was still delish though!)
Pepper-Crusted Maple-Glazed Salmon
Glutton for Pleasure by Bob Blumer
Ingredients:
¾ cup maple syrup
¼ cup soy sauce
4 6-ounce salmon fillets, skin removed
¼ cup coarsely ground black pepper (Grind it yourself, or purchase “cracked” pepper at your grocery store.)
Directions:
In a small deep bowl, or a resealable plastic bag, mix maple syrup and soy sauce. Add fillets so that marinade completely covers fish. Marinate in the refrigerator for as long as possible (a minimum of 4 hours, but ideally 24 – 48). Turn salmon (or bag) every few hours.
Preheat grill to medium-high direct heat.
Place pepper on a small plate. Remove salmon from marinade and pat top side into cracked pepper to coat.
Grill for approximately 3 minutes per side, starting with pepper side down, or until salmon is just on the verge of turning opaque.
yield 4 servings
- ¾ cup maple syrup
- ¼ cup soy sauce
- 4 6- ounce salmon fillets skin removed
- ¼ cup coarsely ground black pepper Grind it yourself, or purchase “cracked” pepper at your grocery store.
-
In a small deep bowl, or a resealable plastic bag, mix maple syrup and soy sauce. Add fillets so that marinade completely covers fish. Marinate in the refrigerator for as long as possible (a minimum of 4 hours, but ideally 24 – 48). Turn salmon (or bag) every few hours.
-
Preheat grill to medium-high direct heat.
-
Place pepper on a small plate. Remove salmon from marinade and pat top side into cracked pepper to coat.
-
Grill for approximately 3 minutes per side, starting with pepper side down, or until salmon is just on the verge of turning opaque.
Elizabeth
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I am not a fan a salmon but my Dad loves it so I might just have to make this for him as a treat. It sounds like something he would love! Thanks for the recipe!
We actually have a large portion of salmon in the freezer right now, I think I will use this recipe when cooking it
My husband would love this recipe as he loves pepper. I will taste his before I commit.
I love Salmon and will be trying this soon
What a delicious-sounding glaze. I love salmon and maple – so good!
Sounds like a great recipe…I think I will be giving this a try since it’s Salmon seasoN!
it is so simple, but looks so delish!
Saw this recipe linked up at Monday Funday Linky Party and knew it was one that I would love! Thanks for sharing 🙂
We love salmon here on the west coast so a new recipe is always welcome!
This sounds so good! I definitely stick to one or two salmon recipes and need to explore different marinade!
This looks delicious, and easy to make. I can’t wait to give this a try, Thank you for sharing this recipe.
Salmon is my favorite fish. I’ve never thought about putting maple syrup on it. This would probably taste great with some rice noodles and stir-fried veggies.
This looks like a great recipe for salmon.