The sweet-sour marinade is cooked down to a syrupy glaze that's brushed on the salmon as it cooks. The citrus and maple flavors would also be tasty with pork. Garnish fillets with orange slices, if desired.
1/4 cup rice wine vinegar
3 tablespoons maple syrup
2 tablespoons fresh orange juice
4 (6-ounce) salmon fillets, skinned
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Combine first 3 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 3 hours.
Preheat grill or grill pan to medium-high heat.
Remove fish from bag, reserving the marinade. Pour marinade into a small saucepan; bring to a boil. Cook until reduced to 2 tablespoons (about 5 minutes).
Place fish on grill rack or pan coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness, basting occasionally with marinade. Remove fish from grill; sprinkle with salt and pepper.
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I had to marinate the fish longer than 3 hours...like all day. I was worried it would be too much or the flesh of the fish would be mushy, but it was just fine. Really flavorful and we all enjoyed it. Will have again.
I don't eat fish but my husband does. This was the first time I ever cooked salmon. Came out perfect on the grill, marinade was very easy. Only thing I did different was instead of reducing the left over marinade I just glazed it with straight maple syrup. Husband said it was AWESOME! I will definitely make this again!