Grilled Salmon with Maple-Soy Glaze
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Appears in Cook's Illustrated July/August 2004, America's Test Kitchen TV
A burnt, stuck-to-the-grill crust and flavorless interior are the reality of glazed salmon. With 50 pounds of salmon and gallons of briquettes, we set out to solve both problems.
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WHY THIS RECIPE WORKS
We wanted a glazed grilled salmon recipe that would allow the glaze not only to form a glossy, deeply caramelized crust, but also to permeate the flesh, making the last bite of fish every bit as good as the first. Marinating the fish in soy...
