Grilled Glazed Salmon

By BobD

Scraping the grill grate clean will help prevent the salmon from sticking. Also be sure to oil the grate just before placing the fillets on the grill.

Ingredients

• For the Maple-Soy Glaze:
• 1/3 1/3 1/3 cup soy sauce
• 1/3 1/3 1/3 cup maple syrup
• 4 4 8 1 1/2 (about 8 ounces each), each about 1 1/2 inches at thickest part
• Ground black pepper
• Vegetable oil for grill grate
• Lemon wedges for serving
• 2 2 2 tablespoons soy sauce
• 1/4 1/4 1/4 cup maple syrup

Details

Servings 4
Adapted from cooking.com

Preparation

Step 1

Stir together soy sauce and maple syrup in small saucepan; bring to simmer over medium-high heat and cook until slightly thickened, 3 to 4 minutes. Measure 2 tablespoons glaze into small bowl and set aside.

Whisk soy sauce and maple syrup in

13- by 9-inch baking dish until combined; carefully place fillets flesh-side down in single layer in marinade (do not coat salmon skin with marinade). Refrigerate while preparing grill.

(1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with layer of light gray ash, about 15 minutes. Empty coals into grill; build two-level fire by stacking two-thirds of coals in one half of grill and arranging remaining coals in single layer in other half. Position grill grate over coals, cover grill, and heat until grate is hot, about 5 minutes; scrape grill grate clean with grill brush.

Remove salmon from marinade and sprinkle flesh liberally with pepper. Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe hot side of grill grate. Place fillets flesh-side down on hot side of grill and cook until grill-marked, about 1 minute. Using tongs, flip fillets skin-side down, still on hot side of grill; brush flesh with glaze and cook until salmon is opaque about halfway up thickness of fillets,

Date Added:

First let me say that I pan-fried the salmon because I don't have access to a bar--b-q. I mixed up the glaze and put it on the salmon with salt & pepper and let it sit in the refrigerator for a couple of hours. Results: This glaze makes a nice, sweet brown crust on the salmon BUT there is no flavor. I will go back to my regular prep which is a light dusting of sea salt, white pepper, dill and garlic powder allowed to sit for a while and then lightly sauted in a very small amount of olive oil and butter. Tons better and none of us needs the extra sugar or to waste the maple syrup.