1/3 cup soy sauce
1/3 cup maple syrup
4 salmon fillets (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
For the Maple-Soy Glaze:
2 tablespoons soy sauce
1/4 cup maple syrup
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. 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.
Using chimney
starter, ignite about 6 quarts
(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, 3 to 4 minutes.
Again using
long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe
cooler side of grill grate. Brush flesh again with glaze, then turn fillets
flesh-side down onto cooler side of grill; cook until deeply browned, crust has
formed, and center of thickest part of fillet is still translucent when cut
into with paring knife, about 1 1/2 minutes. Transfer fillets to platter, brush
with reserved 2 tablespoons glaze, and serve immediately with lemon wedges.
Yummy! I will be asking my hubby to make this for me this week!!!
ReplyDelete~Erin
http://www.mynuggetsoftruth.blogspot.com/
That sounds delicious! Thanks for visiting my page! I'm following you now too!
ReplyDeleteAmanda
http://talesfromamother.blogspot.com/
This sounds so yummy! We're always looking for new ways to incorporate fish into our diet. Might have to try this soon.
ReplyDelete