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Author Notes: I love smoked salmon but I wanted to have a glaze to go with it. I tried several different glaze and like the maple glaze the best. —David Spriggs
- 1 cup maple syrup
- 2 tablespoons finely grated fresh ginger root
- 4 tablespoons fresh lemon juice
- 1 1/2 teaspoons minced garlic
- 1 cedar plank
- 2 1/2 pounds center cut salmon fillet with skin
- . 1. Soak cedar plank in water for 30 minute.
- 2. In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)
- 3. Preheat grill to medium-high.
- 4. In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.
- 5. Put salmon, skin side down, on cedar plank and brush with remaining glaze. Season salmon with salt and pepper and grill until just cooked through, about 12 minutes.
- 6. Cut salmon crosswise into 6 pieces.