• ¾ cup maple syrup
  • 1⁄3 cup balsamic vinegar
  • 3 Tbsp fresh ginger, peeled and minced
  • 4 cloves 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


1. Prepare a charcoal fire, or preheat a gas grill for direct grilling over medium flame.

2. In a small bowl, mix together the first six ingredients.

3. Using a pastry brush, coat both sides of the salmon with olive oil.

4. 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.

5. 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.”