Glazed Salmon on the grillPosted: July 13, 2008
I was a bit weary of cooking fish on the grill. I had always noticed how it stuck to the grill and never came up or fell apart. I did a bit of research and found this recipe from ATK. We just marinated it with the soy sauce and syrup and didnt glaze it as we didnt want to overpower the salmon. Great recipe and works well on the grill!
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.
|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 recipe glaze (see related recipes)-We omitted this glaze at the end|
1. 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.