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
- For the Maple-Soy Glaze:
- 2 tablespoons soy sauce
- 1/4 cup maple syrup
Stir together the soy sauce and maple syrup in a small saucepan; bring to a simmer over medium-high heat and cook until slightly thickened, 3 to 4 minutes. Measure 2 tablespoons glaze into a small bowl and set aside.
Whisk the soy sauce and maple syrup in a
13 by 9-inch baking dish until combined; carefully place the fillets flesh-side down in a single layer in the marinade (do not coat the salmon skin with the marinade). Refrigerate while preparing the grill.
Using a chimney starter, ignite about 6 quarts
(1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with a layer of light gray ash, about 15 minutes. Empty the coals into the grill; build a two-level fire by stacking two-thirds of the coals in one half of the grill and arranging the remaining coals in a single layer in the other half. Position the grill grate over the coals, cover the grill and heat until the grate is hot, about 5 minutes; scrape the grill grate clean with a grill brush.
Remove the salmon from the marinade and sprinkle the flesh liberally with pepper. Using long-handled grill tongs, dip a wad of paper towels in vegetable oil and wipe the hot side of the grill grate. Place the fillets flesh-side down on the hot side of the grill and cook until grill-marked, about 1 minute. Using tongs, flip fillets skin-side down, still on the hot side of the grill; brush the flesh with glaze and cook until the salmon is opaque about halfway up the thickness of the fillets,
3 to 4 minutes.
Again using long-handled grill tongs, dip a wad of paper towels in vegetable oil and wipe the cooler side of the grill grate. Brush the flesh again with glaze, then turn the fillets flesh-side down onto the cooler side of the grill; cook until deeply browned, a crust has formed and the center of the thickest part of the fillet is still translucent when cut into with a paring knife, about 1 1/2 minutes. Transfer the fillets to a platter, brush with the reserved 2 tablespoons glaze and serve immediately with lemon wedges.
Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
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