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If you’re looking for an easy weeknight dinner that’s impressive enough for entertaining, this Sweet Maple Glazed Salmon is exactly what you need. With rich, flaky salmon coated in a sticky, caramelized glaze made from maple syrup and bourbon, this recipe delivers the perfect balance of sweet, smoky, and savory flavors.
Whether grilled, baked, or pan seared, this sweet maple salmon is guaranteed to become a favorite.
For more Maple inspired recipes check out these Smokey Maple Bourbon Ribs, juicy Balsamic Maple Pork Chops, or these tender, smokey Maple Bourbon Pork Belly Burnt Ends.
Why You’ll Love This Maple Bourbon Salmon
- Perfect sweet and savory balance with a hint of smokiness
- Quick and easy: ready in under 30 minutes
- Beautiful caramelized glaze that locks in moisture
- Great for grilling, baking, or stovetop cooking
- Packed with healthy omega-3s
Ingredients needed to grill a Sweet Maple Glazed Salmon
- Salmon filet: tender, flaky, and rich with natural oils, salmon fillet has a buttery texture and a mild, slightly sweet flavor.
- Maple bourbon rub: adds depth and complexity, enhancing both savory and sweet elements in the dish.
- Hot sauce: Bold and tangy with a balanced heat, sriracha brings a garlicky kick and a touch of sweetness. It adds just the right amount of spice to contrast the richness of the salmon and the sweetness of the glaze.
- Butter: creamy, and silky smoothness that enhances overall flavor.
Prep the Salmon
This Sweet Maple Glazed Salmon tastes more like a treat. It’s sticky, almost candied like with the buttery sweet and savory glaze that penetrates the flaky fish.
Starting with the prep work, make sure to pat the filet dry and remove any bones that still be on the fish.
Next, score the meat in a cross hatch pattern, making sure not to cut through the skin. This provides more surface area for the seasoning and our delicious glaze.
Drizzle some maple syrup over the top and season generously with Dad’s Maple Bourbon rub. This rub has the perfect balance of sweetness from the maple and smokey savoriness from the bourbon notes.
Recipe Tip
Avoid using the the “pancake” syrup and opt for the natural or pure maple syrup.
Dad’s Seasonings
Must have grillin seasonings!
Grill the Candied Salmon
The entire cook will take about 30-40 minutes depending on the size of your salmon filet.
Preheat the grill to a low 225 degrees Fahrenheit and set for indirect heat. Place the seasoned salmon on some butcher paper and place it on the grates.
While the salmon is smoking away, in a small saucepan, add butter, maple syrup, sriracha sauce, brown sugar and more of Dad’s Maple Bourbon rub. Close the grill and let everything melt together.
Recipe Tip
The mild heat from the sriracha helps balance all the fattiness and sweetness. Don’t be scared to add more to feel that kick at the end.
Once the grilled salmon starts opening up between the cuts about 10 minutes into the cook, start gently glazing the fish with the sauce. Do NOT brush in on but instead gently drizzle it over the entire filet. Repeat this process every 10 minutes.
At the end, crank up the grill to 300 degrees to build a slight candied effect.
Once the internal temperature of the Sweet Maple Glazed Salmon reached 135, remove it from the grill and rest 5 minutes.
Serving Suggestions
This grilled Sweet Maple Glazed Salmon is so delicious, it could be enjoyed by itself, which is exactly what we did.
If you’re looking for side ideas, roasted veggies and potatoes or rice are the perfect complement to this dish.
Final Thoughts
Sweet Maple Glazed Salmon is the perfect combination of elegance and simplicity. With its caramelized exterior, tender interior, and bold flavor profile, it’s a dish that feels gourmet but comes together effortlessly.
Whether you’re grilling outdoors or cooking in your kitchen, this recipe delivers consistent, crowd-pleasing results every time.
Frequently Asked Questions:
Yes, grilling salmon skin-side down first helps protect the delicate flesh and prevents sticking.
You don’t have to. Many people cook salmon entirely skin-side down. Flipping may cause the fish to stick to the grates.
It should flake easily with a fork and appear opaque throughout, while still slightly moist in the center. The ideal temperature to remove salmon off the grill is around 135 degrees Fahrenheit and let it rest to slowly bring it up to temperature.
Try more flavorful salmon recipes:
Fish & Seafood
Grilled Salmon Bites
Fish & Seafood
Salmon with a lemon chimichurri sauce
Fish & Seafood
Crab Stuffed Salmon
Fish & Seafood
Salmon with Dill Mustard Sauce
If you tried this Sweet Maple Glazed Salmon or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
Sweet Maple Glazed Salmon
Ingredients
Salmon Ingredients
- 1 Salmon filet
- 2 tbsp Maple syrup
- 1 tbsp Maple bourbon rub
Maple Glaze Ingredients
- 1/2 stick Unsalted butter
- 2 tbsp Sriracha
- 1/4 cup Maple syrup
- 2 tbsp Brown sugar
- 1 tbsp Maple bourbon rub
Instructions
- Pat the salmon filet dry and remove any bones that are still be on the fish.
- Score the meat in a cross hatch pattern, making sure not to cut through the skin.
- Drizzle maple syrup on the salmon as the binder and season with the Maple Bourbon rub.
- Preheat the grill to a low 225 degrees Fahrenheit and set for indirect heat.
- Place the seasoned salmon on some butcher paper and place it on the grates.
- Place a small saucepan next to the salmon and add the butter, maple syrup, sriracha sauce, brown sugar and more of Dad's Maple Bourbon rub. Close the grill and let everything melt for 10 minutes.
- Drizzle the glaze over the entire filet. Repeat this process every 10 minutes.
- At the end, crank up the grill to 300 degrees for the top to build a slight candied effect.
- Once the internal temperature of the Sweet Maple Glazed Salmon reached 135, remove it from the grill and rest 5 minutes. Enjoy!
Notes
- Use real maple syrup for the best flavor (not pancake syrup)
- Don’t overcook—salmon should be tender and flaky
- Let it rest for a few minutes before serving
- Cook skin-side down first to protect the fish
Sweet, savory, sticky and delicious! This might be my new favorite salmon recipe. I hope you give it a try.