#Grilled maple glazed salmon cracked
Remove salmon from marinade and pat top side into cracked pepper to coat. Preheat grill to medium-high direct heat. Marinate in the refrigerator for as long as possible (a minimum of 4 hours, but ideally 24 – 48). Pour marinade over salmon cover with plastic wrap and refrigerate 30 minutes or longer. Add fillets so that marinade completely covers fish. Directions Stir maple syrup, vinegar, leeks, ginger, salt and pepper in small bowl. In a small deep bowl, or a resealable plastic bag, mix maple syrup and soy sauce. ¼ cup coarsely ground black pepper (Grind it yourself, or purchase “cracked” pepper at your grocery store.) (I’m not the best at Grilling so my salmon is over-done… it was still delish though!) Pepper-Crusted Maple-Glazed Salmon I usually only share original or adapted recipes but this one is too perfect to change but I just had to share! If you like this one, make sure you check out the entire book – its worth it! Easy and mouthwatering The salmon is exquisitely moist and tender with a mild wood smoky flavor. This Glazed Salmon ends up almost candied but the sweetness is perfectly counter-balanced by the cracked pepper crust. Jump to Recipe This rich, mildly smoky Canadian Maple Cedar Plank Salmon is glazed with maple syrup, balsamic, grainy mustard, butter & garlic. Remove from the oven, baste with the maple syrup. My family might have enjoyed this even more than me though! One of my favourite recipes is for Maple-icious Salmon and it really is Maple-icious. Place the salmon on a baking sheet (see tip, below) and broil for 6 minutes or until not quite cooked through. I had the pleasure of meeting Bob Blumer last year at a conference and it was so exciting! I’ve had his cookbook Glutton for Pleasure for a year now and have enjoyed trying out many of the recipes. This Pepper-Crusted Maple-Glazed Salmon is so full of complex flavour its the perfect recipe for family dinner or to serve guests.
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