1 salmon filet [skin on], 1-3 pounds
2 tablespoons olive oil per pound of salmon
1 tablespoon mayonnaise [optional]
1 tablespoon spicy brown mustard
2 tablespoons Blackberry Patch Sugar Free Maple Praline Syrup or Maple Praline Syrup
Fire up the grill! Brush the salmon with olive oil, covering both sides and ends. In a small bowl, mix the mayo, mustard and syrup, blending well. Brush this mixture over the top of the salmon filet like a glaze [skin side is bottom]. Reduce heat on cooking area of grill to medium. Place salmon, skin side down, on the grill. Cover your grill and cook for about 12 minutes [or until cooked completely through]. Remove salmon from grill using a spatula and serve!
During the grilling process, check the fish a couple of times to keep skin from burning. The skin may stay on the grill when fish is removed for serving; if this happens, after removing the salmon just increase the temperature of your grill to burn off the remaining skin.