Grilled Maple-Glazed Salmon

Upon arriving at the Columbus River, Lewis and Clark relished the abundant salmon after years of venison, bear, and other game. In some places at certain seasons the salmon were reputed to be running so densely they could be walked upon, or so it has been reported.

1/4 cup maple syrup, use the real deal and I like to buy Maple grove Farms from Vermont, USA
2 Tablespoons Dijon mustard
2 tablespoons brown sugar
2 tablespoons melted butter
1 (2-pound) salmon fillet, skinned and small bones removed (or a salmon steak)
Salt and freshly ground black pepper to taste

In a bowl, whisk together the maple syrup, Dijon mustard, brown sugar and melted butter. Season salmon fillet with salt and pepper.

*Prepare hot charcoal fire. Spread half of the maple syrup mixture on top of the salmon and let stand at room temp for 30 minutes. Transfer the salmon to the grill and cook until fish just flakes. Brush salon with the remaining maple syrup glaze during cooking.

*I have cooked this on the grill using a piece of tin foil to contain the juices, and half also cooked in the oven at 350. Either way i cook it until the salmon flakes.

Yummy and a great breakfast, reheated!!
One of my favorites!