Captain Doug's Recipes

3/4 cup maple syrup

1/3 cup balsalmic vinegar

3 Tbsp fresh ginger, peeled and minced

4 cloves garlic, minced

3/4 tsp hot-red-pepper flakes

salt (to taste)

1 (3-lb) side of salmon, skin on, boned

3 to 4 Tbsp extra-virgin olive oil

 

1. Prepare a charcoal fire, or preheat a gas grill for direct grilling over medium flame.

 

2. In a small bowl, mix together the first six ingredients.

 

3. Using a brush, coat both sides of the salmon with olive oil.

 

4. Spray grill top with Pam non stick spray.

 

5. Place Salmon, FLESH SIDE DOWN, on the grill. Cook until it loosens its grip on the grill, 7 to 8 minutes. Turn carefully, then spoon the sauce over the cooked side of the fish. Grill until the sauce has formed a glaze and the salmon flakes with a fork but is still a bit opaque in the center, about 4 to 5 minutes.

 

6. Remove from grill and serve! All Salmon and Trout work well with this method, but the Coho Fillets are my favorite!

Enjoy,

Capt. Doug