My brother-in-law once made a sweet glaze for salmon. I lightened up a similar recipe. Grilling gives the salmon palate-pleasing taste and eye-appealing flair, making it perfect for weeknight suppers as well as weekend dinner parties.—Kate Selner, St. Paul, Minnesota
- 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 small bowl, combine the first eight ingredients. 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 remaining marinade.
- Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, skin side down, 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. Open slowly to allow steam to escape. Brush with remaining marinade. Yield: 8 servings.
Originally published as Maple-Glazed Grilled Salmon in Light & Tasty April/May 2003, p6
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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