This is a Rachel Ray recipe that I have adapted just a little...the combination of ingredients sounds bizarre but it is actually phenomenal. For once, Little Miss EVOO got it right.
4 salmon fillets or salmon steaks, 6-8 ounces each
salt & pepper
1/2 small red onion, thinly sliced
1 tablespoon extra virgin olive oil
3 tablespoons red wine vinegar (balsamic works just as well)
1 cup dark amber maple syrup (I have also used honey with success)
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon curry powder (trust me)
1/8 teaspoon liquid smoke flavoring
1 teaspoon coarse black pepper
For the glaze: saute onion in olive oil until tender. Add remaining ingredients and bring to a simmer; cook over low heat until sauce has thickened. There are a few ways to cook the salmon.
Method 1 (my favorite): Soak a cedar plank for an hour. Remove from water and pat dry with a towel. Season salmon with salt and pepper and arrange on cedar plank. Top liberally with sauce and throw the whole thing on a hot grill, basting the fish with sauce periodically throughout the cooking process until the salmon is cooked.
Method 2: Season salmon with salt and pepper and arrange in baking dish. Top liberally with sauce and throw the whole thing in the oven at 400 degrees until the fish is cooked.
Method 3: Heat up a skillet (preferably a well-seasoned cast iron one) and add a couple tablespoons of olive oil. When oil begins to smoke, reduce heat a little and throw the salmon in. Cook 2-3 minutes per side (don't overcook). Serve topped with the sauce.