- 1/2 C + 3 Tbsp soy sauce
- 1 C maple syrup (the real stuff)
- Really fresh thick salmon, skin on (I prefer Sockeye, however, that is the strongest of the selection. If you're working with some people you hope to convert, the farm-raised stuff is a little lighter.)
- Mix a 1/2 C of soy with a 1/2 C of maple syrup in a dish big enough that the salmon fits flat but not so deep that the skin is covered.
- Put in the fridge. This isn't a "longer is better" type of meat to marinate, so 15 minutes per inch should suffice with at least 30 minutes total, regardless of size. (For 2 inches, 45-60 minutes is a safe window.)
- Set grill to 400 degrees F and lightly oil just enough of the grate to accommodate the fish flesh side down.
- Heat 1/2 C of maple syrup and 3 Tbsp of soy sauce in a skillet pan (not cast iron and not non-stick) until the glaze thickens a bit. Note: You can also have some fun here. Brown sugar, honey, mustard and cherry juice can all be mixed around for good flavors. Even adding some spice to the party can change this dish around.
- Brush the salmon with the glaze and put it flesh side down on the hot grill and shut the lid.
- Flip fish after a few minutes. If it is ready to be turned over (and you've oiled your grill grates), it shouldn't stick.
- Cook the salmon until the internal temperature reaches 140 degrees F. Less is fine, more is okay, but understand that a little rare for fresh salmon will never hurt you, but a little too much will destroy the meal.
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