Maple-glazed salmon

Maple syrup, soy sauce, garlic, ginger — the four-ingredient glaze that turns supermarket salmon into a campfire showstopper. Twelve minutes from raw to plated.

Ingredients

• 4 salmon fillets (180 g / 6 oz each), skin on
• 3 tbsp pure maple syrup (Grade A amber)
• 2 tbsp soy sauce (low-sodium)
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp Dijon mustard
• Olive oil, salt, black pepper
• 1 lemon, sliced

Instructions

1. Whisk maple syrup, soy sauce, garlic, ginger and Dijon in a small bowl.
2. Pat salmon dry. Brush with olive oil, season with salt and pepper.
3. Heat campfire grate or cast iron over medium-high heat. Oil the grate.
4. Place salmon skin-side down. Cook 4 minutes, do not move.
5. Brush half the glaze over the top. Flip carefully.
6. Cook 3 more minutes, brushing with remaining glaze.
7. Internal temperature 52 °C / 125 °F for medium. Rest 2 minutes before serving with lemon.

Notes

• RV galley: use a non-stick skillet; cooking time identical.
• Make ahead: glaze keeps 5 days refrigerated; doubles for chicken thighs.
• Substitution: trout fillets work; reduce time by 1 minute per side.