Grilled Maple-Chili Salmon

Lighter & Healthier, On the grill, Quick & Easy, Salmon, Seafood

Grilled Maple-Chili Salmon

From mid-November through January, we rarely use our grill. We’re completely content snuggled up inside with both the fireplace and air conditioner going, huddled around mugs of homemade cocoa and big one-bowl meals of carbs, cream, fat, cheese, more cream, and more carbs.

From February through mid-November, weather permitting, we grill 3-4 dinners a week and at least one lunch on the weekend. And since we’ve only seen rain 5 days since mid-January, the weather has permitted even more than usual. Nothing is off-limits. Meats, vegetables, breads, fruit, and even pound cake – nearly everything tastes better smoke-infused and flame-kissed.

Next to shrimp, salmon is our favorite seafood to grill. We rub the salmon with a smokey mixture of chili powder, paprika, cumin, and creole mustard and then when it comes off the grill, it’s finished with a drizzle of maple syrup. The slightly sweet syrup pairs wonderfully with the smokey rub.

Using the cedar plank is optional. We make it with and without the cedar plank – I prefer it without. I think The Foodie Groom prefers it without, too. Or maybe he’d just prefer that I stop shoving a fork loaded with cedar-planked salmon in his face, “Smell that! Smell that? Doesn’t it smell like Home Depot?”

Grilled Maple-Chili Salmon

Grilled Maple-Chili Salmon

Grilled salmon seasoned with smokey chili powder and maple syrup.


  • 1 lb salmon, cut into 3-4 filets
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/8 tsp garlic powder
  • 1/8 tsp cinnamon
  • 1/4 tsp salt
  • Fresh ground black pepper
  • 1 Tbsp creole mustard (or any spicy brown mustard)
  • 1 Tbsp olive oil
  • 3-4 tsp maple syrup


  1. If using, soak the cedar plank for at least 20 minutes.
  2. Stir together the dry ingredients and then stir in the olive oil and mustard.
  3. Spread the rub over the top and sides of the filets and let sit while the grill heats.
  4. Preheat grill to medium-high.
  5. Place fish on the soaked plank and cook for ~15 minutes, until the fish flakes and the internal temperature reaches 140.
  6. If not using the plank, place skin side down and cook 8-10 minutes.
  7. Remove from heat and immediately drizzle each filet with ~1 tsp of maple syrup.


Yields: 3-4 servings

Source: Confections of a Foodie Bride

Estimated time: 35 minutes

Nutritional Information
Calories: 260.6g | Fat: 13.0g | Fiber 0g | Protein 28.8g | Carbs 4.4g
Weight Watchers PointsPlus: 6