Grilled Salmon with Maple Syrup and Tamari Sauce Marinade

Dan and I buy maple syrup and wild caught salmon from a family just outside of Duluth.  As a family they travel to Alaska every year to catch the salmon;  then they fast freeze it and sell it.  They also tap and make the maple syrup.  I decided to experiment by combining the two and the experiment was successful.  My friend Lisa requests this dish whenever she visits from England.  It tastes best when paired with baked sweet potato fries and cole slaw.

Grilled Salmon with Maple Syrup and Tamari Sauce Marinade

Salmon steaks or fillets, as much as you need, (wild caught has the best flavor)

real maple syrup

tamari sauce (I get the wheatless variety)

garlic powder

fresh ground pepper

Make enough marinade to cover fish.  The proportions are 1 part tamari to 1 part maple syrup.  Add a couple of shakes of garlic powder and pepper to your taste.  Place salmon in a shallow bowl or container.  Pierce with fork a couple of times so that the marinade is drawn into the fish.  Cover fish with marinade.  Let sit for 30-60 minutes.  Place on grill–about 5-6 minutes a side.  Drizzle reserved marinade on fish.  Don’t overcook.  Remove from grill.