"Every year I come up with one preparation that's embarrassingly simple but incredibly versatile," grilling guru Steve Raichlen says. This go-to recipe is a glaze made from maple syrup, soy sauce and Asian sesame oil, which adds a trifecta of sweet, salty and nutty flavors to all sorts of grilled meats and fish.
More Salmon Recipes
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
How to Make It
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.
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