¼cupcoarsely ground black pepperGrind it yourself, or purchase “cracked” pepper at your grocery store.
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.