Source : Memphis Wood Fire Grills

Specification :


Soy Sauce-
Maple Syrup – the real stuff please, no room for Auntie J. ;-)
Really fresh thick salmon, skin on  
I prefer Sockeye- however, that is the strongest of the selection- if your working with some people you hope to convert, the farm raised stuff is a little lighter. Oh, unless you cut it up yourself, the color is not a good indicator of quality- it is usually dyed.

That’s it-

Mix 1/2 cup of soy with a 1/2 cup of maple in a dish big enough that the salmon fits flat but not so deep that the skin is covered. Put back in the fridge- this isn’t a longer is better type of meat to marinade, however, I think 15 Min’s per inch should suffice with at least 30 Min’s regardless. So, 2 inch’s for 45-60 Min’s is a safe window.

Set grill to 400 degree and lightly oil just enough of the grate to accommodate the fish flesh side down .

Heat 1/2 cup of maple syrup and three tablespoons of soy in a skillet pan ( not cast iron and not non stick please- not saying it won’t work, I just see weird flavors imparting ) until the glaze thickens a bit.    Note: You can also have some fun here- brown sugar, honey, mustard, cherry juice can all be mixed around for good flavors. Even adding some spice to the party can change this dish around.

 Insert a probe in the thickest part of the salmon,longways, till it is in about the middle- we are looking for 140 degrees- less is fine, more is OK- but understand that a little rare for fresh salmon will never hurt you ( you guys don’t have any FDA lawyers on the boards right? ) but a little too much will destroy the meal. Also, salmon has a great capacity for carryover cooking.

Brush the salmon with the glaze, put it flesh side down on the hot grill- just on the oil, shut lid. 2 Min’s if your grill uses direct heat, 3 Min’s for indirect. It won’t stick as long as the grate is clean, oiled and you don’t touch the fish until the time is up.

Set grill to 280 degrees, and flip fish skin side down. Brush with glaze, shut lid, drink beer. That’s it. It won’t stick or fall apart, it will taste like it came from the heavens and it will go with anything. Great with grilled yellow squash and some rice. Or potatoes, or asparagus or french fries or ice cream. I was just seeing if you were paying attention. :-D Thanks for listening, hope you enjoy!