GRILLED GLAZED SALMON

[Debbie]

1/3 cup soy sauce
1/3 cup maple syrup
4 salmon fillets (about 8 ounces each), each about 1 1/2 inches at thickest part
black pepper
Vegetable oil for grill grate
Lemon wedges for serving

For the Maple-Soy Glaze:
2 tablespoons soy sauce
1/4 cup maple syrup

Stir together soy sauce and maple syrup in small saucepan; 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 soy sauce and maple syrup in 13 x 9 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.

Again using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe cooler side of grill grate.
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 1/2 minutes. Transfer fillets to platter, brush with reserved 2 tablespoons glaze, and serve immediately with lemon wedges.