Grilled Salmon with Maple-Dill Glaze

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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4 (4 oz.) salmon fillets, rinsed and patted dry

1 (16 oz.) bag frozen vegetable blend like Baby Corn Blend*


1 1/2 tsps. Dijon mustard

2 tbsps. balsamic vinegar

1/4 cup Hungry Jack® Microwave Ready Lite Syrup or Hungry Jack® Microwave Ready Regular Syrup

1/2 tsp. finely minced garlic

1 tsp. dill weed

1/2 tsp. salt

2 tbsps. Crisco® Puritan Canola Oil with Omega-3 DHA


  1. WHISK together mustard, vinegar, syrup, garlic, dill weed and salt in small bowl. Gradually whisk in oil. Place 3 tablespoons glaze in a resealable food storage bag with salmon. Marinate 1 hour in refrigerator.
  2. BRUSH grill pan with oil and heat over medium-high heat. Once grill is hot, place fillets, skin side up, in pan. Cook 10 to 12 minutes, turning once or until fish is opaque throughout. Place 3 tablespoons glaze in a small bowl. Brush the fillets with glaze during the last few minutes of cooking.
  3. COOK vegetable blend according to package directions. Drain if necessary. Divide vegetables evenly onto 4 dinner plates. Center fillets over vegetables. Serve drizzled with remaining warmed glaze.

Cook’s Note

*Baby Corn Blend is a mixture of white corn, broccoli florets, baby whole cob corn and Parisienne carrots, and can be found in your grocer's freezer.