Grilled salmon is my go-to. As in, I make it once per week and rarely stray from my tried and true teriyaki chili salmon. Despite my constant search for new dinner options, I am a creature of habit when it comes to my weekly salmon.
So this week I did something a little crazy. I tested out a new grilled salmon recipe. And it was good.
To be fair, I didn’t stray far from my OG recipe. The core principles are still the same: one part spicy and one part sweet. This time, I used harissa and maple syrup, plus some spices just for fun. And as with my teriyaki chili salmon, the spice levels become muted, meaning that you really don’t need to be precise in your measurements.
The maple syrup gets slightly caramelized from the grill, and the Harissa leaves just a hint of spice, making this Harissa and Maple Grilled Salmon another winner in my book.
Psst – I’m on a harissa kick, and I think you should be too. Check out some of my other favorite Harissa recipes:
Harissa Maple Grilled Salmon
This easy, healthy, harissa maple grilled salmon recipe is the perfect way to up your salmon game. Sweet, spicy and only 5-ingredients, it's the perfect weeknight or BBQ meal.
- 1-2 lbs. salmon filet, skin on ask for center cut
- 1 tbsp harissa
- 1/4 cup pure maple syrup
- 1 tbsp cumin
- 1/8 cup olive oil
- lemon wedges for serving (optional)
Mix all ingredients together in a large bowl or freezer bag. Add the salmon and marinate for at least 30 minutes and up to 2 hours.
Oil the grill grates (you can just pour a bit of oil onto a paper towel and wipe it along the grill). Heat to medium.
Remove the fish from the marinade and wipe off excess marinade. Place the salmon on the grill, skin side up, for about 6 minutes. Flip and grill for another 4 minutes, or until the skin begins to separate easily. If the white gunk appears, the fish is overcooking and remove immediately.
Serve with a squeeze of lemon.