By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 4
399 cal · 195 min
Maple Grilled Salmon
Recipe GLPR8a2f8bd28fc976
Rate this recipe
Average rating: 4.8 (1)
Pan-seared salmon fillets glazed with a bright maple-orange reduction. The fish is marinated in a tangy blend of maple syrup, fresh orange juice, and rice wine vinegar, then grilled until just cooked through and basted with the reduced marinade. A simple finish of salt and pepper lets the natural flavor of the salmon shine.
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Ingredients
2 tbsp fresh orange juice
3 tbsp maple syrup
¼ cup rice wine vinegar
4 6 oz salmon fillets, skinned
¼ tsp salt
¼ tsp freshly ground black pepper
Directions
In a large zip-top bag, combine the orange juice, maple syrup, and rice wine vinegar. Add the salmon fillets to the bag, seal it, and refrigerate for at least 3 hours (or up to 8 hours) to allow the flavors to infuse.
Preheat your grill or grill pan to medium-high heat.
Remove the salmon from the bag, reserving the marinade in a separate container.
Pour the reserved marinade into a small saucepan and bring it to a boil over medium heat. Simmer for about 5 minutes, stirring occasionally, until the liquid reduces to approximately 2 tablespoons of glaze.
Lightly coat the grill rack or grill pan with cooking spray. Place the salmon fillets on the grill and cook for 4 minutes on the first side without moving them.
Carefully flip the salmon and cook the second side for 4 minutes, or until the fish reaches an internal temperature of 145°F and flakes easily with a fork. Brush the fillets with the reduced maple-orange glaze every minute or so during cooking.
Transfer the grilled salmon to a serving plate and season each fillet with a pinch of the salt and freshly ground black pepper. Drizzle any remaining glaze over the top and serve immediately.
Comments
This is a genuinely simple dish that lives up to its promise: orange juice, maple syrup, and rice wine vinegar marinate salmon before grilling, and all six ingredients are stocked at every Charlotte chain from Harris Teeter to Walmart. The 195 minutes is honest—mostly unattended marinating—but actual hands-on prep and grill time runs about thirty minutes, which matters for a weeknight plan. At roughly $8–10 per pound for salmon and negligible costs for the marinade, you are looking at $6–8 per serving depending on your source, and the dish reheats adequately in a low oven. The one caveat is that it does not improve sitting around: salmon dries out, so this is a same-night cook, and it needs eaters ready on schedule.
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