Maple Glazed Salmon

We picked up a 1.6 lb. Salmon Fillet today because Kel had been craving the maple glazed Salmon I had done a few times in the past. Big Thanks to Dutch for the recipe. (I see he's a member here, but MIA)

Here's the shiny side...

Here's the good stuff...

This is the finished product after just about an hour on the mini UDS.. Smoked over Lump and Alder Chips

Plated with some Broccoli and cheese along with some Garlic and Olive Oil noodles.

Here's Dessert...

I reduced the glaze down a little thicker than I usually do, therefore it didn't spread as nicely as I'd hoped. Live and learn...
It was a great meal and probably the juiciest Salmon I've ever had. There is a lot to be said about keeping the skin on. Most of the fillets I get from the freezer section (not anymore) usually have the skin removed.

Here's the recipe for the Maple Glaze ~
Source: Smokingmeatforums.com
Dutch's Maple Glaze for Salmon

1 cup pure maple syrup
2 tablespoons finely grated peeled fresh gingerroot
4 tablespoons fresh lemon juice
3 tablespoons low sodium soy sauce
1 1/2 teaspoons minced garlic
1/2 teaspoon lemon zest
Fresh ground pepper to taste

In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, lemon zest and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)

In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.

NOTE: If you simmer the glaze for the full 30 minutes it will be more of a basting sauce. To use as a mop, divide the glaze into two equal portions after simmering for 5 - 10 minutes (long enough for the flavors to meld together). Simmer the second portion for the remaining 20 minutes and then add the last teaspoon of lemon juice. Serve as a side sauce.

The original recipe listed "Salt to taste". Since this recipe also contains soy sauce I omitted the salt altogether and replace the soy sauce with a "Low Sodium" Soy sauce.

If you choose to "spray" your mop, strain the sauce through some cheese cloth or pour though a fine mesh strainer to remove the garlic, ginger root and lemon zest.

Enjoy!!