Monday, September 30, 2013

Grilled Salmon with Maple-Soy Glaze

Living in the Pacific Northwest has given us the chance to be near a lot of great seafood!  My husband and father-in-law were able to go salmon-fishing this summer and they both had great success.  It's been fun to be able to treat ourselves to salmon from our freezer whenever the craving hits!  I thought I would try a different recipe every time I made it, but this one was so good, we made it twice.  The combination of the soy and maple syrup gives it a great flavor and an addicting sweetness that you will love!  Kudos to my husband for catching and grilling such great fish!

Grilled Salmon with Maple-Soy Glaze

1 (1 1/2-2 lb.) skin-on salmon fillet, 1 1/2 in. thick
1/3 c. + 1/4 c. maple syrup, divided
1/3 c. + 2 T. soy sauce, divided
Lemon Wedges

For the glaze: in a small sauce pan, bring 1/4 c. maple syrup and 2 T. soy sauce to a simmer over medium-high heat and cook until slightly thickened, about 3-4 minutes.

Measure 2 T. of the glaze into a small bowl for serving and set aside.

For the salmon:  whisk the 1/3 c. soy sauce and 1/3 c. maple syrup together in a 9x13 baking dish.  Use a sharp knife to remove any fat from the belly of the salmon and cut fillet into 4 equal pieces.  Place fillets skin side up in baking dish (don't coat the skin with the marinade) and refrigerate fish while preparing the grill, at least 20 minutes.

For a gas grill - turn all burners to high, cover, and heat grill until hot, about 15 minutes.  For charcoal - open bottom vent completely.  Light large chimney starter filled with charcoal briquettes.  When top coals are partially covered with ash, pour 2/3 evenly over grill, then pour remaining coals over half of grill.  Set cooking grate in place, cover, and open lid vent completely.  Heat grill until hot, about 5 minutes.

Clean cooking grate, then repeatedly brush grate with well-oiled paper towels until black and glossy, 5-10 times (don't skip this or it will stick!).  Remove salmon from marinade and season with pepper.  Place fish flesh side down on grill (hot side if using charcoal) with fillets diagonal on grate.  Cook (covered if using gas) until grill marks form, 1-3 minutes.  Flip fish, brush with glaze, and cook until salmon is opaque about halfway up thickness of fillets, 3-5 minutes.

Brush fillets again with glaze, then flip and move to cool side of grill (if using charcoal) or turn all burners down to medium-low (if using gas).  Cook until center is translucent (for medium-rare), 1-3 minutes longer.  Cook a few minutes longer for more well done.

Transfer fillets to a serving platter, brush with reserved 2 T. glaze, and serve with lemon wedges.

Source: Cook's Illustrated Cookbook

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