In article
>,
Cindy Fuller > wrote:

> Cook's Illustrated had a good article on grilling salmon in the last
> year or two. It involves hitting the fish late in the game with a 1:1
> mixture of soy sauce and maple syrup.

Actually, the 1:1 mixture is used for a marinade. The recipe also calls
for a glaze made with 2 Tbsp of soy in 1/4 cup of maple syrup. That's
the stuff that is brushed on during grilling. The 1:1 mix is too salty
for use as a sauce or glaze - I tried that once when I was too lazy to
dig out the recipe.

Cindy and I have made this several times. When we are pressed for time,
it works OK without the marinade and just the glaze. Here's the recipe:

http://www.vendange.com/FoodandWine/grilledsalmon.htm

Tip: Resist the temptation to flip the salmon too early, or to lift and
peek. It it is less likely to stick to the grill if you let it go until
it chars a bit.

--
Julian Vrieslander