This is another favorite from Cooking Light. We eat lots of salmon at our house – Copper River salmon when we can get and afford it – otherwise, the best we can get. I suggest trying this as it is for the first effort, then modifying it to suit your tastes.
2 tablespoons maple (the real deal) syrup
1 1/2 tablespoons apple juice
1 1/2 tablespoons fresh lemon juice
2 teaspoons hoisin sauce
1 1/2 teaspoons grated fresh ginger
1 1/2 teaspoons country-style Dijon mustard
1/4 teaspoon five-spice powder
4 (6 ounce) salmon fillets (about 1 inch thick)
2 tablespoons maple (the real deal) syrup
1 1/2 tablespoons apple juice
1 1/2 tablespoons fresh lemon juice
2 teaspoons hoisin sauce
1 1/2 teaspoons grated fresh ginger
1 1/2 teaspoons country-style Dijon mustard
1/4 teaspoon five-spice powder
4 (6 ounce) salmon fillets (about 1 inch thick)
Preheat grill or broiler. Combine first 7 ingredients in a large zip-top plastic bag. Add salmon to bag and seal. Marinate in the refrigerator for 15-20 minutes. Remove from the bag, reserving the marinade. Place salmon fillets, skin sides down, on a broiler rack coated with cooking sprary. broil 12 minutes or until fish flakes easily when tested with a fork, basting salmon with reserved marinade. Remove the skin before eating, not before grilling.
We usually grill ours, and it takes 8-10 minutes to suit our tastes. We do not like the salmon to be dry. I serve this with grilled asparagus and usually saffron rice or couscous.
