The glaze is made first: olive oil, maple syrup, and smoked paprika warmed together in order for a perfect mix. Brushed over the salmon fillets before they go on the grill, the glaze sets slowly as the heat builds, turning a deep, burnished red that is as good to look at as it is to eat. The skin stays on and the fillets are never turned; the heat works its way up through the fish, keeping the flesh above moist and the glaze on top completely intact.
While the salmon grills, pearl barley is cooked and then tossed warm with finely chopped thyme, tarragon, and parsley, and finished with lemon zest. The herbs keep the barley from being merely a base. It is a dish in its own right, bright and aromatic, and the right contrast to the richness of the glazed salmon resting on top.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Salmon fillets
- Maple syrup – honey can also be used instead.
- Olive oil
- Smoked paprika
- Pearl barley – other grains will work here as well, like farro, rice, bulgur wheat, or quinoa, pasta.
- Thyme
- Tarragon
- Parsley
- Lemon
How to Make Maple Salmon with Smoked Paprika
Step 1 – In a small saucepan, heat the maple syrup, olive oil and smoked paprika until well mixed. Add some finely chopped thyme.
Step 2 – Place the fillets on a grill tray, covered with aluminum foil. Season the salmon with salt & pepper and brush them with the maple syrup mixture. Cook the fish at 400°F for about 25 minutes.
If you like to cook the fish directly on the grill, that perfectly fine, but the cooking time may be shorter.
Step 3 – Cook the pearl barley as indicated on the packaging in water and salt.
Step 4 – The fish should reach an internal temperature of max. 145°F.
I always cook with the Meater and never have an under-cooked or over-cooked piece of meat or fish.
Step 5 – Drain the pear barley and mix with finely chopped tarragon, parsley and thyme and lemon zest. Add salt and/or pepper to taste.
Step 6 – Serve the salmon fillet on a bed of pearl barley
Ways to Serve Maple Salmon with Smoked Paprika
The only thing this maple salmon dish could use is a salad or a vegetable side dish, like:
Other Salmon Recipes to Try
- Broiled Teriyaki Salmon with Udon Noodles
- Salmon Piccata with Miso for Two
- Harissa Grilled Salmon with Squash Quinoa
Maple salmon with Smoked Paprika
Pin Recipe FacebookIngredients
- 12 ounces salmon fillet
- salt & pepper
- 1.5 tablespoons maple syrup
- 1.5 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/3 cup pearl barley
- 1 teaspoon thyme, finely chopped
- 1 teaspoon tarragon, finely chopped
- 1 teaspoon parsley, finely chopped
- 1 teaspoon lemon zest
Instructions
- In a small saucepan, heat the maple syrup, olive oil and smoked paprika until well mixed. Add some finely chopped thyme.
- Place the fillets on a grill tray, covered with aluminum foil. Season the salmon with salt & pepper and brush them with the maple syrup mixture.
- Cook the fish at 400°F for about 25 minutes. (NOTE 1) The fish should reach an internal temperature of max. 145°F.
- Cook the pearl barley as indicated on the packaging in water and salt.
- Drain the pear barley and mix with finely chopped tarragon, parsley and thyme and lemon zest. Add salt and/or pepper to taste.
- Serve the salmon fillet on a bed of pearl barley
Notes
- If you like to cook the fish directly on the grill, that perfectly fine, but the cooking time may be shorter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.