Well, I gave it a shot! I've only grilled fish one other time with pretty good results so I figured I'd amp it up and drop some coin on a nice 2lb salmon fillet. This is a very simple recipe. I'm only documenting the cooking of the salmon but you'll see in the picture we had corn on the cob, onions and potatoes, and pork chops as well yesterday. It was an awesome grilling day!
What you need:
Salmon Fillet (any size - we used a 2lb'er which was a ton for two people when sides are included)
First, mix together 1/3 cup of soy sauce with a 1/3 cup of syrup. Be sure to mix it pretty well. Syrup, especially when cold, doesn't play well with others.
Slice the salmon into nice strips. I think mine were about 2"-3" wide:
Place the salmon into a pan and pour the soy sauce/syrup mixture over the top. If you need to mix up more to cover it all, feel free to do so.
Let this soak for at least a half hour in the fridge, though longer is better.
When it comes time to to grill, heat it up, clean the grates, and rub vegetable oil over the grates.
Next, remove the salmon from the pan and apply vegetable oil on both sides of the salmon. This is done to prevent sticking. The two things you don't want to do are overcook the salmon or have it stick to the grill.
Place the salmon meat side down on the grill. Cook on medium to medium-high over direct heat for 3 minutes. Here you can see me adding oil to the skin side. I found it easier to add the oil to the meat side, set it on the grill, then oil the skin side. Also, once you place the salmon on the grill, don't move it until you are ready to flip.
After 3 minutes, flip to the skin side.
Once 3 minutes is up, remove from the grill and let sit for 5 or so minutes. The fish will continue to cook itself once removed from the heat.
While the fish rests, mix up another batch of a 1/3 cup of soy sauce and a 1/3 cup of syrup. Pour it in a pan and bring the mixture to a boil. Boil for 2-3 minutes and then bring to a simmer.
Pour the glaze over the salmon and feast away!
This was definitely an interesting recipe. The combination of the soy sauce and the maple syrup adds a sweet flavor but isn't over powering as if you were to add just syrup. The fish takes on a nice grill flavor which I think is complimented by the glaze.
Use plenty of oil.
Don't move the fish once it's been placed on the grill.
Cook quickly. You can always put the fish back on the grill if it isn't finished. You can't uncook it though.
Also, when cooking the glaze, it lets off quite a sweet smell that sticks around for quite a while. Just an FYI...
Overall, I give this an 8. I honestly want to rate it higher but I don't have much experience with grilled fish. A higher rating would be biased!