Maple Glazed Salmon Bowls

There’s something special about grilling in the Texas fall, especially over a cedar plank to give extra deep flavor. This Maple-Glazed Salmon Bowl brings many yummy flavors together in one over rice, creating a balanced bowl that’s simple enough for a weeknight and impressive enough for guests. Not feeling like making a bowl? Grill the salmon with the sauce on the cedar plank and you have a delicious main dish to serve your way!

There are many variations you could use for the veggies. Just cut them into similar shapes and sizes so they sauté evenly. Other veggies that would work great are, asparagus pieces, green beans, mushroom slices or small pieces of broccoli.

Early Prep

At least an hour before grilling soak the cedar plank in water, fully immersed.

This sauce can be made ahead and rewarmed when ready to serve. Assemble the ingredients and start by melting the butter in a small sauce pan.

After melting the butter, add the remaining ingredients to the saucepan. Taste and add salt if desired.

Bring to a boil and reduce the heat. Simmer until slightly reduced and thickened.

Turn off and remove from the heat. Pour some of the sauce into a vessel to use for brushing the salmon on the grill. The remaining sauce will be tossed with the veggies and drizzled over the completed dish.

At this point, you have two choices: Grill the salmon or sauté the veggies. We like to grill the salmon first and give it a rest while quickly sauteing the cabbage and carrots.

Either way, give the salmon a good shake of salt and pepper before grilling.

Place on the cedar plank that’s soaked in water. You should get the great cedar aroma coming off the plank.

Through the grilling, brush several times with the sauce. This will create the “glaze” effect you’re looking for, getting slightly crispy on the edges.

Using the cedar plank, you don’t have to turn the salmon, continuing to brush on the sauce while grilling. It is done when the salmon flakes easily. About 12 minutes for smaller pieces of salmon and as much as 15 for larger pieces. Remove from the grill, set to the side while sautéing the veggies.

Back in the kitchen, pour the sesame oil into a skillet over medium heat. Warm until the oil is shimmering. Toss in the vegetables. Have tongs ready to quicky toss.

Cook for just a few minutes until wilted, slightly soft and brown. The cook time will depend on your type and size of veggies. Spoon a couple of tablespoons of sauce over and mix in. Turn off and remove from the heat.

Get The Garnish Ready

This is another place where you can get creative. Fanned avocado slices and green onions work great as an addition to the bowls. You could also slice some cucumber or tomatoes.

To assemble, put your pre-cooked rice (if using) into a bowl. Spoon the veggies on the side and lay the salmon over all. Top with your garnish. Shake a good amount of sesame seeds over and you have a full meal in a bowl!

A great dish when you’re not quite ready to give up the grill for the season, or easy to bake in the oven during the winter months!

Yield: 4

Author: Jennifer Hipskind

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Maple Glazed Salmon Bowls

Cedar-grilled maple-glazed salmon, nestled over sautéed cabbage and carrots with rice, avocado, and a sprinkle of sesame — a warm, glossy bowl full of comfort and flavor.

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

Ingredients

For the Salmon

• 4 salmon fillets, skin on
• Salt and pepper to taste
• 1 cedar plank (optional — soak for 1 hour if using)

For the Maple Glaze

• 1/2 cup pure maple syrup
• 3 tablespoons soy sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons melted butter (optional, for gloss)
• 2 teaspoons apple cider vinegar
• 1 clove garlic, minced (optional)

For the Vegetables

• 1½ cups thinly sliced green or Napa cabbage
• ½ cup shaved or ribboned carrots
• 1 teaspoon sesame oil (or olive oil)
• Pinch of salt

To Finish

• 1 1/2 - 2 cups cooked rice
• 1 ripe avocado, sliced or fanned
• 2 green onions, thinly sliced into curls or diced
• Toasted sesame seeds (black or white)
• Lime wedges (optional)

Instructions

Prepare the Mable Glaze

1. In a small saucepan, combine maple syrup, soy sauce, mustard, butter, vinegar, and garlic.
2. Bring to a gentle simmer and cook 5–8 minutes until slightly thickened and glossy.
3. Remove from heat; it will thicken more as it cools.

Grill (or bake) the Salmon

1. Soak the cedar plank for at least an hour before grilling.
2. Preheat the grill to medium (375–400°F).
3. Pat the salmon dry, season lightly with salt and pepper.
4. Place salmon skin-side down on the soaked cedar plank or directly on the grill.
5. Brush with a thin layer of maple glaze. Close the lid.
6. Every 5–7 minutes, brush another light coat of glaze (3–4 layers total).
7. Cook until salmon flakes easily, 12–15 minutes depending on thickness.
8. Brush on one final thin layer of warm glaze right before serving for a mirror-like shine.
9. No grill? You can roast at 400°F for 12–15 minutes, brushing the glaze the same way.

Sauté the Cabbage & Carrots

1. Heat sesame oil in a skillet over medium-high heat.
2. Add the carrots; cook for 1 minute.
3. Add cabbage, a pinch of salt, and sauté 2–3 minutes until wilted but still bright.
4. Add a couple of tablespoons of the Maple Glaze. Toss to coat until glossy.
5. Remove from heat and set aside.

Assemble the Bowls

1. Spoon warm rice into bowls.
2. Add a layer of the sautéed cabbage and carrots to one side.
3. Remove the skin from the salmon. Place the glazed salmon (whole or flaked) slightly off-center on top.
4. Arrange avocado slices beside it.
5. Sprinkle with green onion curls and sesame seeds.
6. Optional: drizzle a touch of leftover glaze or serve with a lime wedge for brightness.