Grilled Glazed Salmon

1. Measure 2 tablespoons glaze into bowl for serving and set aside.
2. Whisk soy sauce and maple syrup together in 13 by 9-inch baking dish. Use sharp knife to remove any whitish fat from belly of salmon and cut fillet into 4 equal pieces. Place fillets skin side up in baking dish (do not coat salmon skin with marinade) and refrigerate fish while preparing grill, at least 20 minutes.
   3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over grill, then pour remaining coals over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
   3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
3. Clean cooking grate, then repeatedly brush grate with well-oiled paper towels until black and glossy, 5 to 10 times. Remove salmon from marinade and season with pepper. Place fish flesh side down on grill (hot side if using charcoal) with fillets diagonal to grate. Cook (covered if using gas) until grill marks form, 1 to 3 minutes. Flip fish, brush with glaze, and cook until salmon is opaque about halfway up thickness of fillets, 3 to 5 minutes.
4. Brush fillets again with glaze, then flip and move to cool side of grill (if using charcoal) or turn all burners down to medium-low (if using gas). Cook until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 1 to 3 minutes longer.
5. Transfer fillets to serving platter, brush with reserved 2 tablespoons glaze, and serve with lemon wedges.

MAPLE-SOY GLAZE
Bring 1⁄4 cup maple syrup and 2 tablespoons soy sauce to simmer in small saucepan over medium-high heat and cook until thickened slightly, 3 to 4 minutes.

HONEY-MUSTARD GLAZE
Bring 1⁄4 cup honey and 2 tablespoons soy sauce to simmer in small saucepan over medium-high heat and cook until thickened slightly, 3 to 4 minutes. Off heat, whisk in 3 tablespoons Dijon mustard.

MAPLE-CHIPOTLE GLAZE
Offer lime wedges instead of lemon wedges when serving.
Bring 1⁄4 cup maple syrup, 2 tablespoons soy sauce, and 1 teaspoon minced canned chipotle chile in adobo to simmer in small saucepan over medium-high heat and cook until thickened slightly, 3 to 4 minutes. Off heat, whisk in 2 tablespoons lime juice.