Janet B. wrote:
> "aem" > wrote in message
> ups.com...

> > A well known and deleicious basting sauce for grilled salmon is soy
> > sauce and maple syrup, 50-50. I don't know if it would work as a
> > pre-smoking marinade. For smoking, we always just used a salt and
> > brown sugar brine. -aem
> >
> Maybe the salmon that I had was really basted instead of marinated. I can't
> ask because the cook inconveniently went out of town for the weekend. I
> wonder if I could cut the basting sauce with water or apple juice or orange
> juice. I would prefer to use the apple juice but I wonder if it would
> overpower the maple syrup. Any thoughts?

Dunno, haven't done it. Only suggestion I have is that whatever you
do, don't overpower the salmon because it's inherent taste is so good.
We use the basting sauce sparingly and get a nice glaze on the fish, it
doesn't permeate the salmon. -aem