Asian Grilled Salmon with Soy, Maple, and Sesame
Prep time
Cook time
Total time
This recipe was adapted from the June 2007 issue of Food & Wine.
Recipe type: Entree
Cuisine: Asian
Serves: 4 servings
  • ¼ cup soy sauce or wheat-free tamari (for gluten-free)
  • 3 tablespoons maple syrup
  • 3 tablespoons sesame oil
  • 4 (8-ounce) salmon steaks, 1 inch thick
  • 1 (2-inch) piece fresh ginger, peeled and minced
  • 4 to 5 garlic cloves, minced
  • Sliced scallions or sesame seeds, for garnish (optional)
  1. In a shallow dish, whisk together the soy sauce, maple syrup, and sesame oil. Add the steaks in a single layer, and turn to coat with the marinade.
  2. In a small bowl, stir together the ginger and garlic, then rub the mince on both sides of the salmon steaks.
  3. Cover and refrigerate the salmon for 2 hours, turning occasionally.
  4. Pour the salmon marinade into a small saucepan, and bring to a boil. Boil for around 3 minutes, or until syrupy.
  5. Preheat your grill to medium-high heat. Cook the steaks for 4 to 6 minutes per side.
  6. Plate the fish, and pour the marinade over top. Garnish with scallions or sesame seeds, if desired.
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