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Maple-Glazed Grilled Salmon

3/4 cup maple syrup
2 tablespoons ketchup
1 tablespoon brown sugar
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/8 teaspoon hot pepper sauce
1 salmon fillet (2 pounds)

In a bowl, combine the first eight ingredients; mix well. Pour 1/2 cup
into a large resealable plastic bag; add the salmon. Seal bag and
turn to coat; refrigerate for up to 2 hours. Cover and refrigerate

Printed from tasteofhome.com Oct 15, 2008

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Maple-Glazed Grilled Salmon cont.

remaining marinade. Before starting the grill, coat grill rack
with cooking spray. Drain and discard marinade from salmon. Grill
salmon skin side up over medium-hot heat for 2-4 minutes. Transfer to
a double thickness of heavy-duty foil (about 17 in. x 21 in.). Spoon
some of the reserved marinade over salmon. Fold foil around fillet
and seal tightly. Grill 5-6 minutes longer or until fish flakes
easily with a fork. Brush with remaining marinade.

Yield: 8 servings.