How to make it

  • In a small bowl, combine the maple syrup and soy sauce. Pour the marinade into a large plastic re-sealable bag' add salmon fillets. Press out the air and seal the bag tightly, then turn the bag several times to distribute the marinade around the salmon. Refrigerate a minimum of 4 hours and as long as 24 hours, turning salmon frequently.
  • Preheat grill to high temperature. Remove salmon steak from marinade and generously spread olive oil on both sides of each fillet. Place salmon onto a large piece of aluminum foil. Pat top side of salmon only with coarse black pepper. Sprinkle coarse salt over the top.
  • Place salmon with aluminum foil onto hot grill, cover barbecue with lid, and open any vents. Cook, pepper side up, approximately 8 to 12 minutes or until a meat thermometer registers an internal temperature of 140 degrees F. (salmon will be slightly opaque in thickest part). NOTE: During this time the salmon continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the grill) and the juices redistribute. Carefully remove salmon from grill and transfer onto individual serving plates or platter. Serve immediately.

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    " It was excellent "
    cuzpat ate it and said...
    Love salmon!
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  • elgourmand 8 years ago
    A great looking recipe. Speakin personal like; the price of salmon here in Samoa is such that it gets mildly smoked and served; and that not often. It is a special order item. Real Maple syrup, when you can fin it, comes in 4oz bottles. Looks delicious and if salmon were economically priced I'd do some on Sunday. RJ
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  • luisascatering 8 years ago
    added to my group "the gourmet grill" :-)
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