Grilled Glazed Salmon

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


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