One of our best family friends when I was growing up (and still now) spends the summer in Alaska fishing for salmon, was a stay at home dad during the winter, and in spring sugared all the vast numbers of maple trees on their property to make maple syrup and whipped maple taffy. Thanks to him, our family has always had an extremely plentiful supply of Alaskan King Salmon and good Minnesota maple syrup (it's even better than the Vermont version. Seriously.) We got this recipe from him, and it's the recipe I use for salmon about 75% of the time. It's not particularly unique, but it definitely particularly good! —fiveandspice
In a saucepan, heat the olive oil over medium-high heat until shimmering. Add the garlic and cook until fragrant, 1-2 minutes.
Stir in the soy sauce, ginger, and maple syrup and bring to a boil. Turn the heat to low, and simmer for about 3 minutes. Then, take off the heat, and whisk in the butter one chunk at a time until all melted in.
Heat your grill. Use aluminum foil into an edged little tray large enough to hold the salmon fillet. Grease it lightly and put the salmon fillet in, skin side down. (The salmon can also be roasted or broiled if you prefer.)
Pour about half of the sauce on the fillet and brush it all over the salmon. Grill the salmon until it flakes easily with a fork - the time depends completely on how thick the fillet is.
Reheat the remaining sauce and serve alongside the salmon. Add some grilled veggies and your dinner is set.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.