Grilled Wild Sockeye Salmon

This easy Sockeye Salmon recipe with a savory maple ginger glaze turns out every time. Eat a healthy dinner in 30 minutes!

Prep Time: 15

Cook Time: 30

Total Time: 45

Course: Dinner

Cuisine: American

Keyword: Grilled Wild Sockeye Salmon

Servings:

Calories: 455kcal

Salmon fillets should be taken out of the fridge and left to warm up.
Set the grill to 450 degrees.
In a small saucepan, combine the maple syrup, balsamic vinegar, ginger, garlic
and crushed red pepper flakes while the grill is getting ready.
Heat to a boil over medium.
Heat down to medium-low and keep cooking until sauce is reduced by one-third
(it will have thickened slightly and will coat the back of a spoon).
Remove from heat, season with salt and pepper to taste, and divide evenly between two bowls:
One for dishing and one for basting the grilled fish.
With paper towels, completely pat dry the salmon fillets.
Avocado oil should be liberally applied on the salmon's two sides.
A pair of tongs,rub the grill grates with a paper towel that has been dipped in avocado oil.
Salmon fillets should be placed on oiled grates skin side up. Reduce the heat to medium-low and cook the fish for 2 minutes, or until it easily slides off the grill.
After turning the fish over, brush the fillets with half of the basting sauce.
Grill cover off for a minute.
Cook for a further 30 to 60 seconds after basting once more with the leftover sauce.
Once done, check the fish and remove it from the grill.
Serve with any remaining sauce.

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