Maple/Mustard Salmon
Ingredients for 6 generous servings:

About 2.5 pounds of salmon with the skin on.  I use tail pieces because they generally do not have bones for my granddaughters to worry about, but a center cut piece will be more uniform in thickness and cook more evenly.

½ cup maple syrup (1/4 cup for the brine and ¼ cup for the glaze)  I usually make a little extra because my family likes to add extra glaze to the salmon at the table.

¼ cup Dijon mustard plus 1 tablespoon for the brine

¼ cup walnuts or pecans ground to the consistency of coarse meal (optional)

¼ cup kosher salt

The brine:

Dissove ¼ cup of kosher salt in one quart of water.  Stir until the salt is completely dissolved.  Add ¼ cup of maple syrup and 1 tablespoon of mustard.  Place the salmon in the brine making sure it is completely submerged.  I sometimes put it in a plastic bag.  Cover and refrigerate for about 30 minutes for fillets 1 inch thick.  Reduce the time for thinner fillets.

The grill:

Prepare the grill for medium heat.

The glaze:

Combine the other ¼ cup of syrup, ¼ cup of mustard and the nuts (if using).  Taste the glaze and adjust the proportions to your taste.



I sometime place about ½ cup of alder or apple wood chips on aluminum foil placed directly on the coals (but not directly under where I will place the salmon).  Remove the salmon from the brine, rinse it in cold water and pat it dry.  Place it skin down directly over the coals, coat it with the glaze and cover the grill.  Cook until done to your taste.  The salmon may be done in 8-10 minutes, but it depends of course upon the thickness of the fillet, the temperature of the grill and your desired degree of doneness.  Remove it before it is completely done because it will continue to cook a little after you take it from the grill.  If you are using smaller fillets instead of one large one, they will cook faster.  When you see a white substance oozing up around the surface of the salmon, it is probably done.    When it is done, slide a spatula between the skin and the flesh to lift it from the grill. Serve the salmon with additional glaze on the side.