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    Grilled Glazed Salmon

    Source of Recipe

    Cook’s Illustrated Summer Grilling& Entertaining Issue 2007

    Recipe Introduction

    I was really unsure about this method. I hadn’t ever grilled fish before and was nervous about doing it. The recipe doesn’t call for using one of those special fish racks or anything, so I was sure I would end up with shredded fish falling into the grill. That didn’t happen at all. I got perfectly cooked, moist, glazed, delicious fish that came off the grill in one piece. I was amazed and will definitely do this again.

    List of Ingredients

    1 recipe glaze (see below)
    1/3 c. soy sauce
    1/3 c. maple syrup
    4 salmon fillets, each about 1 1/2” at the thickest part (8 oz. each)
    Black pepper
    Vegetable oil for cooking grate

    1/4 c. maple syrup
    2 T. soy sauce


    Measure 2 T. of glaze into a small bowl and set aside.

    Whisk soy sauce and maple syrup in a 13x9” baking dish until combined; carefully place fillets flesh side down in single layer in marinade (don’t coat the skin with the marinade). Refrigerate while preparing grill.

    Turn all burners on gas grill to high, close lid, and heat until grill is very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Turn all but one burner to medium-low. Remove salmon from marinade and sprinkle flesh liberally with pepper. Lightly dip small wad of paper towels in vegetable oil; holding wad with tongs, wipe hot side of cooking grate. Place filets flesh side down on hot side of grill and cook until grill marked, 1 to 2 minutes. Using tongs [I needed a spatula, too] flip fillets skin side down, still on hot side of grill; brush flesh with glaze, cover grill, and cook until salmon is opaque about halfway up thickness of fillets, 3 – 4 minutes.

    Again using tongs, dip wad of pepper towels in vegetable oil and wipe cooler side of grate. Rush flesh again with glaze, then turn fillets flesh-side down onto cooler side of grill; cook until deeply browned, crust has formed, and center of thickest part of fillet is still translucent when cut into with paring knife, about 2 minutes. Transfer fillets to platter, brush with reserved 2 T. glaze and serve immediately.

    Stir together the syrup and soy sauce in small saucepan; bring to a simmer over medium-high heat and cook until slightly thickened, 3 – 4 minutes.

    Serves 4.




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