Though this glaze has just a few ingredients, it gives broiled salmon a tasty savory-sweet crust. Grade B maple syrup’s stronger flavor works well here.
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Very tasty sauce, but I couldn't get it to thicken. It thickened a bit after it started to cool. Too late by then. Also, if using a 1/2-inch filet (like the tail) versus a thick filet (center of fish), cooking time must be reduced. The 3-minute pre-broil practically cooked the 1/2-inch pieces in itself (the fat was already coming out, indicating a cooked piece without being overcooked). By cooking it longer, it overcooked it. The sauce did start to burn on the fish.
This was a tasty, easy recipe. I had all the ingredients on hand for the glaze, always a plus. I used king salmon that stood up to the broiling very well. Next time, I think I might add some grated ginger and perhaps some garlic to the glaze, maybe after the reduction.
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