Maple-Glazed Salmon Steaks

This is super easy and has such a different flavor. I took this recipe from one of my favorite books Cooking 1-2-3 by Rozanne Gold. In this book, all the recipes contain only 3 ingredients. (excluding of course, water, salt & pepper.) Although it may sound easy, many of the recipes are very involved. This one, however is not. The only note that I have is that you don't have to use skin-on salmon steaks. Although, the excess fat contained in the skin does help keep the fish moist and it's very easy to seperate the skin from the fish. I've also substituted maple syrup for honey. The honey burns a little more but has the same feel to it. This recipe definitely has some sweet and sour inspiration to it. 9-ounce salmon steaks are pretty hefty servings. The quantity of meat can be taken down with the same outcome!

4 thick 9-ounce salmon steaks, skin on
1/2 cup pure maple syrup
4 limes

Remove any small bones from the fish using tweezers. Place maple syrup in a small bowl. Grate rind of 1 lime to get 1 teaspoon zest. Cut 2-3 limes in half and squeeze to get 1/4 cup juice. Whisk maple syrup, lime juice, and zest together with a large pinch of salt. Place salmon in a shallow casserole and pur maple-lime marinade over fish. Let marinate at room temperature for 1 hour, turning fish several times.

Preheat broiler.

Place salmon on a broiler pan or rimmed baking sheet, reserving excess marinade in a small skillet. Broil for about 5 minutes, until fish is golden brown and cooked to desired doneness. Be careful not to overcook; fish should remain moist. Sprinkle lightly with salt.

Reduce marinade over high heat until syrupy, adding a little more lime juice to taste. Using a pastry brush, brush reduced marinade over fish. Serve with wedges or thin slices of lime on top.