Maple-Soy Glaze

Why This Recipe Works

We wanted a glazed grilled salmon recipe that would allow the glaze not only to form a glossy, deeply caramelized crust, but also to permeate the flesh, making the last bite of fish every bit as good as the first. Marinating the fish in soy sauce seasoned it through and through, but we needed to add a viscous sweetener, either honey or maple syrup, to help the marinade cling to the fish rather than drip through the bars of the grate. Searing the marinated salmon over high heat, then brushing it with some of the glaze, and finally pulling it to the cooler side of the grill to cook through gave us the best grilled glazed salmon recipe we had ever tried.