3/4 c. maple syrup
1/3 c. balsamic vinegar
3 T. peeled and minced fresh ginger
4 cloves garlic, minced
1/2 to 3/4 tsp. red pepper flakes
salt and pepper
1 side of salmon, skin on
3-4 T. olive oil
Prepare a charcoal fire or preheat a gas grill for direct grilling over medium heat.
In a small bowl mix together the maple syrup, vinegar, ginger, garlic, red pepper and salt.
Using a pastry brush, generously coat both sides of the salmon with olive oil.
Place the salmon flesh side down, on the grill. Grill until the salmon loosens it's grip on the grill-about 8-9 minutes.
Turn carefully. Spoon the topping over the cooked side of the fish. Grill for 5-6 minutes more, until the topping has become like a glaze, and the salmon flakes when poked with a fork.
When serving slide a spatula between the flesh and the skin to serve, leaving the skin behind.