This was unbelievably delicious. I always struggle to know how to cook the salmon. I don't like it when sauces & flavors mask and overwhelm the salmon, but have searched for a long time for a recipe that compliments the flavors. This is a keeper from Paula Deen. Everyone loved it. We served it with sticky rice & vegetables. I didn't do it on the grill. I followed the directions but cooked it in the broiler on high instead. I coated the bottom of a glass 9x13 pan with olive oil. Besides using the broiler, I followed the directions as you see below.
Olive oil, for grilling
4 skin-on salmon fillets (6 to 8 ounces each)
Salt and ground black pepper
1/4 cup maple syrup
4 tablespoons (1/2 stick) butter, melted
2 tablespoons Dijon mustard
2 teaspoons apple cider vinegar
1 teaspoon Worcestershire sauce
Grease the grill grate by brushing with oil. Preheat the grill to medium-high.
Generously sprinkle the salmon all over with salt and pepper.
In a small bowl, whisk together the syrup, butter, mustard, vinegar, Worcestershire sauce, and 1 teaspoon black pepper to make the glaze.
Brush the salmon tops generously with the glaze and place skin-side down on the grill and cook, about 4 minutes. Flip the salmon and cook until they reach the doneness you like, about 5 minutes for medium-rare. Carefully remove the fish from the grill and place skin-down on a pretty serving platter.