preheat grill to 350 degrees
fresh farm-raised 6 to 10 oz salmon filets
apply salt, pepper and olive oil
place on grill skin side up for 18 - 20 minutes
remove skin, baste with glaze, turn over
baste top with glaze and bake for 3 minutes more
serve with remaining glaze
especially good with cold jicama salad
glaze is after Ted Reader (crazy Canadian of course):
1/3 each dark brown sugar, bourbon and orange juice
mix with equal amount maple syrup
reduce for 5 minutes to thicken to the glaze