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Maple-Glazed Grilled Salmon

 Maple-Glazed Grilled Salmon
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
8 ServingsPrep: 5 min. + marinating Grill: 10 min.


  • 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 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. Open slowly to allow steam to
  • escape.
  • Brush with remaining marinade.
  • Yield: 8 servings.

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Maple-Glazed Grilled Salmon (continued)

Nutritional Facts: One serving (4 ounces cooked salmon) equals 254 calories, 12 g fat (2 g saturated fat), 67 mg cholesterol, 179 mg sodium, 12 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.