Grilled Maple Salmon

Ingredients

• ⅓ cup real maple syrup
• ¼ cup soy sauce
• 1 Tbsp sesame oil
• 2 garlic cloves, pressed or finely chopped
• ½ tsp black pepper, freshly ground
• 2 to 2½ lbs salmon fillet, cut into 6 (1-inch thick) portions
• ¼ cup green onion, finely chopped, for garnish

Instructions

How to Make Grilled Maple Salmon:

1. Stir together marinade: ⅓ cup maple syrup, ¼ cup soy sauce, 1 Tbsp sesame oil, 2 pressed garlic cloves, and ½ tsp pepper (you can even combine it in the plastic bag to save a dish!).
2. In a large zip-loc bag, combine salmon fillets with marinade and toss to combine. Seal the bag, removing excess air. Marinate in the refrigerator 45 minutes. Flipping the bag over halfway. Preheat Grill to medium/high heat.
3. Remove salmon to a platter, reserving marinade. Oil the grates (dip a paper towel in oil and use tongs and an oven mitt for safety). Grill salmon skin-side-down over medium/high heat according to the chart below (this salmon took about 4 min per side). Carefully flip salmon over and continue grilling until salmon is flaky.

To Make the Maple Glaze:

1. Transfer reserved marinade to a small sauce pan and boil it down over high heat whisking constantly for for 3-4 minutes, or until starting to thicken. Brush grilled salmon with soy-maple glaze and serve garnished with green onion if desired.

Notes

Notes on Grilling Times: For grilling over med/high (350˚F heat):
1" thick fillets = 4 to 5 minutes per side
3/4" thick fillets = 3 to 4 minutes per side
1/2" thick fillets = 2 to 3 minutes per side
How to Make Baked Salmon:
Combine the salmon and sauce in a baking pan and marinate 45 minutes in the refrigerator, turning half way. Preheat oven to 400˚F and bake salmon in the same pan (with the sauce) for 20 minutes or until flaky and cooked through.
We served these with grilled zucchini and garlic mashed potatoes. Easy, excellent dinner! :)
Important Note: the glaze works best after marinating fresh fish. If you purchase frozen salmon and thaw it, you may have to strain marinade before boiling down to remove debris. The fish will still taste great without the extra glaze if you decide to omit it.