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cissaljI promised this recipe a couple of weeks ago...
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.
Glaze:
2 tablespoons soy sauce
1/4 cup maple syrup
Salmon:
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
1. For glaze: 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.
2. 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.
3. Turn all burners on gas grill to high; cover and heat until very hot, about 15 minutes. Scrape grill grate clean with grill brush. Turn all but 1 burner to medium-low. 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, 1 to 2 minutes. Using tongs, flip fillets skin-side down, still on hot side of grill; brush flesh with glaze, cover grill, and cook until salmon is opaque about halfway up thickness of fillets, 3 to 4 minutes.
4. 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 2 minutes. Transfer fillets to platter, brush with reserved 2 tablespoons glaze, and serve immediately with lemon wedges.
My notes: I generally use 1 filet, between about a pound and a pound and a half (around 0.5 kg), and try to get it center-cut. It's generally not 1.5 inches thick, though! 1 inch is fine. This makes 3-4 servings for us (generally, 2 larger ones for dinner, and 2 smaller ones for lunches). I make a half recipe of the glaze and the marinade- why waste maple syrup??? and use a pan in which the fish fits snugly. We tend to use a grill basket, too, rather than doing it directly on the grill- less sticking that way.
Serve with rice or similar to sop up the juices. Yum!
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.
Glaze:
2 tablespoons soy sauce
1/4 cup maple syrup
Salmon:
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
1. For glaze: 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.
2. 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.
3. Turn all burners on gas grill to high; cover and heat until very hot, about 15 minutes. Scrape grill grate clean with grill brush. Turn all but 1 burner to medium-low. 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, 1 to 2 minutes. Using tongs, flip fillets skin-side down, still on hot side of grill; brush flesh with glaze, cover grill, and cook until salmon is opaque about halfway up thickness of fillets, 3 to 4 minutes.
4. 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 2 minutes. Transfer fillets to platter, brush with reserved 2 tablespoons glaze, and serve immediately with lemon wedges.
My notes: I generally use 1 filet, between about a pound and a pound and a half (around 0.5 kg), and try to get it center-cut. It's generally not 1.5 inches thick, though! 1 inch is fine. This makes 3-4 servings for us (generally, 2 larger ones for dinner, and 2 smaller ones for lunches). I make a half recipe of the glaze and the marinade- why waste maple syrup??? and use a pan in which the fish fits snugly. We tend to use a grill basket, too, rather than doing it directly on the grill- less sticking that way.
Serve with rice or similar to sop up the juices. Yum!
