For this delectable glaze, I blend maple syrup from our neck of the woods with teriyaki sauce from the other side of the world. It helps the salmon stay moist and tender.
—LENITA SCHAFER ORMOND BEACH, FL
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
3/4 cup reduced-sodium teriyaki sauce
1/2 cup maple syrup
4 salmon fillets (6 ounces each)
Mixed salad greens, optional
1. In a small bowl, whisk the teriyaki sauce and syrup. Pour 1 cup marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for 15 minutes. Cover and refrigerate remaining marinade.
2. Drain salmon, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.
3. Place salmon on grill rack, skin side down. Grill it, covered, over medium heat or broil 4 in. from the heat 8-12 minutes or until the fish just begins to flake easily with a fork, basting often with reserved marinade. If desired, serve over lettuce salad.