Serves 4
Glaze:
2 tablespoons soy sauce
¼ cup maple syrup
Marinade:
1/3 cup soy sauce
1/3 cup maple syrup
fresh ground pepper to taste
4 salmon filets
In a small saucepan, add 2 tablespoons soy, and ¼ cup maple
syrup and bring to simmer
over medium-high heat and cook until slightly thickened, 3 to 4 minutes.
Measure 2 tablespoons glaze into small bowl and set aside.
Whisk 1/3 cup soy sauce and 1/3 cup maple syrup in 13- by 9-inch baking dish until combined; carefully place fillets flesh-side down in single layer in marinade (do not coat salmon skin with marinade). Refrigerate while preparing grill.
Remove salmon from marinade and sprinkle flesh liberally with pepper. Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe hot side of grill grate. Place fillets flesh-side down on hot side of grill and cook until grill-marked, about 1 minute. Using tongs, flip fillets skin-side down, still on hot side of grill; brush flesh with glaze and cook until salmon is opaque about halfway up thickness of fillets, 3 to 4 minutes.
Brush 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 1 ½ minutes. Transfer fillets to platter, brush with reserved 2 tablespoons glaze, and serve immediately with lemon wedges.