- 1/4 cup soy sauce
- 3 tablespoons pure maple syrup
- 3 tablespoons Asian sesame oil
- Four 8-ounce wild salmon steaks, cut 1 inch thick
- One 2-inch piece of fresh ginger—peeled, thinly sliced and smashed
- 2 garlic cloves, smashed
- 2 scallions, thinly sliced
- In a large, shallow dish, whisk the soy sauce with the maple syrup and sesame oil. Add the salmon steaks and turn to coat. Press the ginger and garlic onto both sides of the steaks. Cover and refrigerate for 2 hours, turning the salmon a few times.
- Light a charcoal grill. Remove the salmon from the marinade. Pour the marinade into a small saucepan and boil over high heat until syrupy, about 3 minutes. Strain the glaze into a small bowl.
- Oil the grate and grill the salmon over moderately high heat for 6 minutes, rotating the steaks slightly after 2 minutes to make crosshatches, if desired. Turn the steaks and grill for 6 minutes longer. Transfer to plates and spoon the glaze on top. Sprinkle with the scallions and serve.
Salmon is rich enough to go well with red winePinot Noir is often a good choiceand this sweet-salty preparation is no exception. Sonoma's Russian River Valley produces silky, not overly tannic Pinots that are ideal.