Yields:
2 Servings
Difficulty: Easy
Prep Time: 2 Hr
Cook Time:
25 Mins
Total Time:
2 Hr 25 Mins
The glaze for this dish is sweet, smoky, tangy and screams southern! I used it on a 1.5 lb piece of salmon but there was plenty left over. It would also be delicious with other seafood, pork or chicken
CandiAnne’s Note: We were stationed at Fort Drum, NY for 4 1/2 years and maple weekend is a huge thing there. You can visit numerous producers, taste their wares, and grab some syrup or other goodies on your way out. In 2007 while visiting the various producers I picked up a bunch of recipe pages on all sorts of categories that were put out by Eat Smart New York which is part of the Cornell Cooperative Extension. These pages were funded by them and the USDA Food Stamp Program.
Ingredients
Adjust Servings
- Glaze
Instructions
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For Glaze
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Add all ingredients for glaze to a small saucepan.
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Simmer on medium low, stirring occasionally until reduced by about half.
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Sauce will be finished when it coats the back of the spoon.
- Set aside and cool completely. For Salmon
- Once sauce has cooled, marinate with sauce in the fridge for about 1 hour.
- Remove from fridge and baste a second time with sauce.
- Heat grill to 400 and coat the grate with oil so that the skin doesn't stick.
- Place salmon skin side down on grate and close grill.
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Cook 8-10 minutes or until internal temperature reaches 145 degrees.
