The key to grilling salmon is in your grilling technique. It helps to scrape and oil the grill grates after turning on the grill.
1. To make glaze: Mix together equal parts (1-2 tbsp) soy sauce and maple syrup; cook in saucepan at low heat until heated through. Set aside. This will be used at serving time.
2. Whisk soy sauce and maple syrup in 13 by 9-inch baking dish until combined; carefully place fillets flesh-side down (not skin-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. Serves 4.
From America's Test Kitchen--Public television's most watched cooking show