"When it comes to cooking, I’m pretty much a traditionalist. I’ve been making this dish for at least 10 years. Salmon’s a flavorful fish, and it stands up well to other flavors. So if you put a little maple on it, plus salt and pepper, you get a sweet and savory dish. And it’s family-friendly—kids like it." Click here to read the rest of Al’s Sunday Dinner story
Al Roker's Grilled Salmon with Maple-Ginger Glaze
- ¾ cup maple syrup
- 1⁄3 cup balsamic vinegar
- 3 Tbsp fresh ginger, peeled and minced
- 4 clove garlic, peeled and minced
- ½ to ¾ tsp hot-red-pepper flakes
- Salt (to taste)
- 1 (3-lb) side of salmon, skin on, boned
- 3 to 4 Tbsp extra-virgin olive oil
Prepare a charcoal fire, or preheat a gas grill for direct grilling over medium flame.
In a small bowl, mix together the first six ingredients.
Using a pastry brush, coat both sides of the salmon with olive oil.
Place the salmon, flesh side down, on the grill. Cook until it loosens its grip on the grill, 7 to 8 minutes. Turn carefully, then spoon the sauce over the cooked side of the fish. Grill until the sauce has formed a glaze and the salmon flakes with a fork but is still a bit opaque in the center, about 4 to 5 minutes.
Remove from the grill and serve.
"It’s better to undercook this dish a bit than to overcook it. People need to remember that even after you take fish off the grill or out of the oven, it’s going to continue cooking."
"Invest in an oven thermometer. Just because you set the thermostat to 350°F doesn’t necessarily mean that’s what the temperature is inside."
"Even if you haven’t cooked outdoors, make an effort to eat there in the summer. I look forward to that so much."
Makes 6. Per serving: 520 calories, 30g carbs, 52g protein, 20g fat, 145mg cholesterol, 220mg sodium, 0g fiber