This Grilled Sockeye Salmon recipe with a garlicky, gingery, maple glaze is my summer dinner hack: minimal effort, maximum flavor. If salmon usually feels a little intimidating, this recipe is the perfect confidence builder. Try it and you'll see just how easy it is to make salmon taste incredible.
Sockeye salmon season is short and sweet, and this is the recipe I make on repeat while it lasts.
This dish takes away the guesswork for making salmon. No fancy marinades or complicated prep, just a quick maple-ginger glaze and a hot grill. The fish gets those gorgeous grill marks, stays tender inside, and feels like a special dinner any night of the week.
Looking for another salmon option? Our Pan Seared Salmon with Orzo Salad is just as easy and equally delicious.
Jump to:
Five Star Review
⭐️⭐️⭐️⭐️⭐️
"Thanks, finally a wild salmon recipe by someone who knows how to prepare and properly cook it."
- John
Why you'll love this Sockeye Salmon Recipe
- Confidence booster: If salmon usually makes you nervous, this recipe is a gentle entry point. You'll feel like a pro by the end.
- Quick cooking: Ready in about 20 minutes from start to finish.
- Balanced flavors: Maple adds sweetness, balsamic brings tang, and ginger + garlic give a fresh kick.
- Foolproof grilling method: Starting flesh-side down means great grill marks and salmon that doesn't fall apart.
- Healthy and satisfying: Light but filling, with lean protein and loads of flavor.
What is sockeye salmon?
Sockeye (often called "red salmon") is a wild salmon variety with a deep red color, rich flavor, and firmer texture compared to milder Atlantic or coho salmon. It's leaner than other types, which means it cooks quickly and can dry out if left on the grill too long. Fresh sockeye salmon is only available fresh from late spring through late summer and early fall but can be found frozen nearly year round.
One note: sockeye fillets are often thinner than other salmon fillets on the market. If yours are thicker, just add an extra minute or two of cook time to ensure they're cooked through.
Ingredients & Swaps
Ingredient Notes:
- Sockeye salmon fillets: Skin-on fillets are easier to flip and stay juicy. Fresh or frozen (thawed) both work.
- Maple syrup: Pure maple syrup makes all the difference in flavor and caramelization.
- Balsamic vinegar: Adds depth and tang. No need for the pricey stuff.
- Garlic & ginger: Freshly minced for that punchy, bright flavor.
- Red pepper flakes: Optional, but a tiny pinch balances the sweetness.
- Avocado oil: Brush on the salmon and the grill grates to keep everything from sticking. Another neutral tasting oil with a high smoke point can also be used.
Instructions
You can have this meal on the table in less than 30 minutes.
- Make the glaze: Simmer maple syrup, balsamic, garlic, ginger, and red pepper flakes until slightly thickened (5 minutes). Divide into two bowls - one for basting, one for serving.
- Grill salmon: Pat salmon dry and season. Oil the grill grates. Place salmon skin side up on the hot grates. Grill for 2 minutes (longer if fillets are thicker) or until it releases easily. Flip fillets so skin side is down and brush with glaze, cover and cook for 1 minute. Brush again, cover and cook for 30-60 seconds.
- Finish: Remove at 120-125°F for juicy, flaky fish. Serve with reserved glaze. Tip: If it sticks, wait a bit longer. Unsure if it's done? Check with a fork. The salmon should flake but still look slightly translucent in the center.
FAQs
Nope, it acts like a nonstick shield and helps keep the salmon juicy. Use a thin spatula to slide it right off the fillet after grilling.
Yes! Brush with glaze and bake at 400°F for 4 minutes. Glaze again and broil for 1-2 minutes until just cooked, but watch it carefully so the glaze doesn't burn.
Serving Ideas
- Serve this recipe with a side of rice, couscous or quinoa and drizzle the extra sauce over the top.
- Pair with Oven Roasted Broccoli for a quick veggie side.
- Serve alongside Balsamic Glazed Brussels Sprouts for double the caramelized goodness.
- Keep it fresh with Spinach Salad with Balsamic Vinaigrette.
Helpful Tips We Swear By
- Pat salmon dry before grilling. It helps you get that caramelized crust.
- Hot, clean grill: Before you put your salmon on the grill, make sure it's hot (about 450°F) with clean grates. If there's gunk left on the grates from last night's meal, your salmon will stick, and you might get a flare-up.
- Don't fuss with it. The fish will naturally release when it's ready to flip.
- Cook to temp, not time. Sockeye is lean; pull it off as soon as it flakes.
- Mind your fillet thickness. Thinner sockeye fillets cook fast. Thicker fillets may need a minute or two more.
- Leftovers tip: This sockeye salmon recipe is delicious cold over salad or flaked into a grain bowl within 2-3 days. Because it's so lean, it does not reheat well.
- Craving more heat? Add extra crushed red pepper flakes to the sauce for a spicier flavor.
Made this? Loved it? Tell us everything!
Leave a quick star rating and comment below so we can trade tips and cheer each other on.
Who knows? Your twist might become someone else's new favorite!
Recipe
Grilled Sockeye Salmon recipe with Maple Ginger Glaze
Ingredients
- 1½ pounds skin-on sockeye salmon, cut into four fillets
- ⅓ cup maple syrup
- 2½ tablespoons balsamic vinegar
- 1½ tablespoons fresh peeled grated ginger
- 2 teaspoons fresh minced garlic
- ¼-½ teaspoon crushed red pepper flakes (depending on how much spice you prefer)
- Kosher salt & freshly ground pepper
- Avocado oil (or other neutral flavored oil with high smoke point)
Instructions
- Remove salmon fillets from the refrigerator and allow to come to room temperature. Preheat grill to 450°F.1½ pounds skin-on sockeye salmon,
- While the grill is preheating, whisk together the maple syrup, balsamic vinegar, ginger, garlic and crushed red pepper flakes in a small saucepan. Bring to boil over medium heat. Reduce heat to medium-low and continue cooking until sauce is reduced by ⅓ (it will have thickened slightly and will coat the back of a spoon). Remove from heat, season to taste with salt and pepper and divide evenly between two bowls, one for basting the grilled fish and one for serving.1½ pounds skin-on sockeye salmon,, ⅓ cup maple syrup, 2½ tablespoons balsamic vinegar, 1½ tablespoons fresh peeled grated ginger, 2 teaspoons fresh minced garlic, ¼-½ teaspoon crushed red pepper flakes, Kosher salt & freshly ground pepper
- Thoroughly pat salmon fillets dry with paper towels. Liberally brush both sides of salmon with avocado oil. Season with salt and pepper. Rub a paper towel soaked in avocado oil on the grill grates using a pair of tongs. Place salmon fillets SKIN SIDE UP on greased grates. Reduce grill heat to medium low and cook for 2 minutes or until fish releases easily from the grates.Avocado oil, Kosher salt & freshly ground pepper
- Flip fish over and immediate brust fillets with half of basting sauce. Close grill for one minute. Repeat baste with remaining sauce and cook for another 30-60 seconds. Check fish for doneness and remove from grill. Serve with reserved sauce.
Notes
VIDEO
Nutrition
Nutrition info not guaranteed to be accurate.
Carol Easton says
The fish is under seasoned. Needs salt and pepper on the fish before grilling
John says
Thanks, finally a wild salmon recipie by someone who knows how to prepare and properly cook it. I cringe every time I read a wild salmon recipie that calls for more than a short marinade. Especially when it involves an acidic ingredient. I always keep it simple when grilling or smoking wild salmon. Let the salmon speak for itself. Never over marinate.
Rick says
Um, did you even read the recipe instructions?
Madonna says
The sauce was good but a little strong with that much ginger. I’m thinking half the ginger. It was pretty thick so I may have cooked the sauce too long.
Glad you tried it! I'm definitely a ginger lover, so I always go big with the ginger. Try a lesser amount next time if that suits you!