First I took a large fillet of salmon and cut into pieces, each about 8 oz. (225 grams).
I measured out 1/3 cup soy sauce and 1/3 cup maple syrup.
After mixing the soy sauce and maple syrup together, I poured it into a 9x13 in. pan. I placed the salmon filets flesh side down into the mixture. In my case, I had more salmon than could fit in a single pan, so I whipped up another batch of soy sauce and maple syrup for the extra pieces. I slipped these into the refrigerator while preparing the glaze.
I then poured 2 tablespoons of soy sauce and a 1/4 cup of maple syrup into a small saucepan. I then brought it to a simmer and held it there for a couple minutes to thicken up into a glaze. I set aside two tablespoons for use later and took the rest outside to the grill (which I turned on).
I took the salmon out of the refrigerator after it had been in there for fifteen minutes and liberally covered the flesh of the fillets with fresh ground black pepper.
I took the salmon out to my preheated grill. After soaking a paper towel in some vegetable oil, I used a pair of tongs and rubbed the grill with oil to keep the fish from sticking. Then, I placed the salmon flesh side down on the grill over high heat for three minutes.
I flipped the salmon over (still on high heat) and brushed some glaze over each piece (onto the exposed flesh).
After two minutes (when the thickest part of the filet has been cooked about halfway through), I brushed more glaze onto the flesh and flipped them over onto the low heat side of the grill.
After another two minutes, the salmon is done. Brush the reserved glaze on and it's ready to serve. If cooked properly, the salmon should have a nice crust as well as a soft almost flaky interior. (If it flakes easily, then it's a bit overcooked.)}?>
The final judgment? Tina liked it - so it's a keeper.}?>
|1/3 cup soy sauce||mix||soak 15 min.|
|1/3 cup maple syrup|
|6 8 oz. salmon fillets||pepper||grill flesh down||grill skin down||grill flesh down on low|
|2 Tbs. soy sauce||reduce|
|1/4 cup maple syrup|