Seattle-Style Grilled Salmon with Maple Soy Glaze

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fresh salmon fillets grilled with a sweet and savory maple soy glaze, celebrating flavors from the Seattle region. This American-inspired seafood recipe, ready in about 20 minutes, pairs salmon fillets, maple syrup, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 American cuisine 350 cal/serving

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Ingredients

4 pieces, 6 oz each salmon fillets
1/4 cup maple syrup
3 tbsp soy sauce
2 garlic cloves, minced
1 tsp fresh ginger, grated
1/2 tsp black pepper
2 tbsp olive oil
for serving lemon wedges
2 tbsp chopped green onions

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Instructions

Step 1: In a small bowl, whisk together 1/4 cup maple syrup, 3 tbsp soy sauce, 2 minced garlic cloves, 1 tsp grated fresh ginger, and 1/2 tsp black pepper to make the glaze.
Step 2: Place 4 salmon fillets (6 oz each) in a shallow dish and brush both sides with 1 tbsp olive oil. Reserve half the glaze for serving.
Step 3: Preheat grill to medium-high heat (about 400°F). Place salmon skin-side down on the grill and cook for 4 minutes.
Step 4: Flip the fillets and brush generously with half of the maple soy glaze. Grill for another 3-4 minutes until salmon flakes easily with a fork.
Step 5: Remove salmon from grill and let rest for 2 minutes. Drizzle with reserved glaze, sprinkle 2 tbsp chopped green onions on top, and serve with lemon wedges.