Pepper-Crusted Maple-Glazed Salmon

This Pepper-Crusted Maple-Glazed Salmon is so full of complex flavour its the perfect recipe for family dinner or to serve guests.

 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.  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.  This Glazed Salmon ends up almost candied but the sweetness is perfectly counter-balanced by the cracked pepper crust.

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!

(I’m not the best at Grilling so my salmon is over-done… it was still delish though!)

Pepper-Crusted Maple-Glazed Salmon 

Glutton for Pleasure by Bob Blumer

Ingredients:

¾ cup maple syrup
¼ cup soy sauce
4 6-ounce salmon fillets, skin removed
¼ cup coarsely ground black pepper (Grind it yourself, or purchase “cracked” pepper at your grocery store.)

Directions:

In a small deep bowl, or a resealable plastic bag, mix maple syrup and soy sauce. Add fillets so that marinade completely covers fish. Marinate in the refrigerator for as long as possible (a minimum of 4 hours, but ideally 24 – 48). Turn salmon (or bag) every few hours.

Preheat grill to medium-high direct heat.

Place pepper on a small plate. Remove salmon from marinade and pat top side into cracked pepper to coat.

Grill for approximately 3 minutes per side, starting with pepper side down, or until salmon is just on the verge of turning opaque.

yield 4 servings

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Pepper-Crusted Maple-Glazed Salmon

Author: Bob Blumer

Ingredients

• ¾ cup maple syrup
• ¼ cup soy sauce
• 4 6- ounce salmon fillets skin removed
• ¼ cup coarsely ground black pepper Grind it yourself, or purchase “cracked” pepper at your grocery store.

Instructions

1. In a small deep bowl, or a resealable plastic bag, mix maple syrup and soy sauce. Add fillets so that marinade completely covers fish. Marinate in the refrigerator for as long as possible (a minimum of 4 hours, but ideally 24 – 48). Turn salmon (or bag) every few hours.
2. Preheat grill to medium-high direct heat.
3. Place pepper on a small plate. Remove salmon from marinade and pat top side into cracked pepper to coat.
4. Grill for approximately 3 minutes per side, starting with pepper side down, or until salmon is just on the verge of turning opaque.