Grilled Maple-Soy Salmon Bowls with Quick-Pickled Onions

For years, the aroma of roasting salmon has drifted upstairs to our neighbors’ bedroom, prompting a polite but firm request to avoid cooking it late at night. Out of consideration, we’ve kept salmon off the home menu for nearly a decade, saving it for visits with family instead. On a recent summer trip, Jenny Rosenstrach of Dinner: A Love Story shared her flexible, flavor-forward approach to grilled maple-soy salmon bowls — a dish that delivers restaurant-quality results with minimal fuss.

Grilled Maple-Soy Salmon Bowls with Cucumbers, Green Beans, and Pickled Onions

Whisk together equal parts maple syrup and soy sauce — two tablespoons of each coats a one-pound fillet nicely for two servings. Grill the salmon over medium-hot coals for roughly ten minutes total, flipping once, until the flesh feels slightly firm but still yielding. Brush the glaze over the surface as it cooks. For an indoor alternative, bake at 400°F for fifteen minutes, glazing halfway through, then finish under the broiler for a minute with a final brush of sauce to develop color.

Serve the salmon over rice seasoned with a splash of rice wine vinegar. Top with sliced cucumber, blanched green beans, and quick-pickled red onions. A handful of chopped chives or cilantro adds a fresh, herbal finish.

Quick-Pickled Red Onions: In a medium saucepan, combine two cups water, a quarter cup vinegar (red wine vinegar works well), two tablespoons sugar, and one teaspoon salt. Bring to a boil, stirring until the sugar dissolves. Add one thinly sliced medium red onion, reduce to a simmer, and cook uncovered until wilted, about four minutes. Remove from heat and let cool to room temperature in the liquid. No draining or rinsing needed; the onions are ready to use immediately and keep well refrigerated in their brine.

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