Don’t fear the fin.
Folks tend to shy away from cooking fish. People also tend to be a little afraid of grilling. Why not face both fears head-on with some grilled salmon that will make you feel like a pro, even if it’s your first time?
Start with skin-on fillets and don’t turn them. They’ll cook just fine on one side, and the skin acts as a buffer between tender fish and unruly flames. Even if you lose the skin when you take it off the grill, no one has to know – the fish will still be delicious.
Early fall is hands-down my favorite time to fire up the grill. The weather is more accommodating for standing over a hot grill outside, and something about the smoke in combination with the crisp air just feels right. So in addition to the smokiness of the grill, we’re adding some umami-packed ingredients to round out those filling, fall flavors.
Butter and soy sauce together are a culinary dream team. The butter softens the pungent depth of the soy, and the soy contributes saltiness and a richness that can’t be beat. The melted butter and soy mixture coats the mushrooms as well as the salmon, and the maple balsamic sauce rounds out the dish with a little acidity from Dijon and vinegar plus a piquant edge from the shallot. Let’s do it!
Grilled Salmon and Mushrooms with Maple Balsamic Sauce
Ingredients
Mushrooms and Salmon
1/2 cup butter
2 tablespoons soy sauce
2 containers (8 ounces each) baby portabella (cremini) mushrooms, washed, stems trimmed
1/4 teaspoon salt, divided
1 1/2 pounds salmon fillets (about 3/4 inch thick), cut into 4 serving pieces, skin on, pin bones removed
Maple Balsamic Sauce
1/2 teaspoon shredded orange zest, plus more for garnish, if desired
1 tablespoon finely chopped shallot
1 tablespoon Dijon mustard
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1/3 cup olive oil
Salt and pepper, to taste
Directions
Heat gas or charcoal grill. Place butter in medium microwave-safe bowl. Microwave on HIGH 1 minute, or until butter melts. Stir in soy sauce.
Place mushrooms in a large bowl and toss with 2 tablespoons of the butter mixture and 1/8 teaspoon of the salt. Set aside.
Sprinkle flesh of salmon with remaining 1/8 teaspoon salt. Place remaining 1/2 cup butter mixture in a shallow glass dish. Add salmon and turn to coat; place salmon skin side up.
In a medium bowl, combine 1/2 teaspoon orange zest, shallot, mustard, maple syrup and vinegar. Whisk in olive oil in a thin stream. Add salt and pepper to taste. Set aside.
Carefully brush grill rack with vegetable oil. Place mushrooms cap side down on grill over medium-high heat. Close grill and cook 3 to 4 minutes, until nicely charred and grill marks form. Turn mushrooms and grill, covered, 3 minutes longer. Transfer mushrooms to a cutting board. When cool enough to handle, thinly slice mushrooms.
Meanwhile, remove salmon from marinade and discard marinade. Place salmon fillets, skin side down, on grill over medium-high heat. Close grill and cook 6 to 11 minutes, or until fish flakes easily with fork. Remove fish with a large metal spatula. Serve salmon with the mushrooms, some of the maple balsamic sauce and more orange zest, if desired.
Prep Time: 20 Minutes | Total Time: 35 Minutes | Servings: 4
Tip: Be sure to start with skin-on fillets and don’t turn them. Since we’re not concerned with making grill marks like you would for a steak, place the fillets in line with the grates so that they’re easier to remove.
Some helpful fish resources:
- How to Cook Perfect Fish at Home from Amateur Gourmet
- How to Remove Pin Bones from Fish Fillets from The Kitchn
- How to Make Salmon from Esquire
- How to Choose the Freshest Fish from Food 52