I wasn't sure about the sweet with the salmon. This was awesome, but I did it a little different.
I took the advice of marinading the salmon longer and I made extra marinade as well (tripled the recipe and used a third for the marinade).
I boiled the extra marinade down (stir it often!) till it was just getting thick (it got thicker as it cooled).
After a couple hours of marinading the salmon, I threw the salmon, skin side down, on the grill and basted the top with the reduced marinade.
After about 8 minutes, the salmon was just starting to flake, I turned it over till it was just down.
While the salmon was finishing, I reheated the basting sauce, drizzled some over the salmon the plates and served the rest on the side.
My husband could not get enough of it!
Oh - and be sure to use REAL maple syrup!
3 users found this review helpful
Jul. 2, 2007