- 3/4 cup maple syrup
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 tablespoon cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/8 teaspoon hot pepper sauce
- 1 salmon fillet (2 pounds)
In a small bowl, combine the first eight ingredients. Pour 1/2 cup into a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon skin side up over medium-hot heat for 2-4 minutes.
Transfer to a double thickness of heavy-duty foil (about 17 in. x 21 in.). Spoon some of the reserved marinade over salmon. Fold foil around fillet and seal tightly. Grill 5-6 minutes longer or until fish flakes easily with a fork. Open slowly to allow steam to escape.
Brush with remaining marinade. Yield: 8 servings.