Maple-Glazed Grilled Salmon

3/4 C. maple syrup
2 Tbsp ketchup
1 Tbsp brown sugar
1 Tbsp cider vinegar
1 Tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp ground mustard
1/8 tsp hot pepper sauce
1 salmon fillet (2 pounds)

In a bowl, whisk first 8 ingredients. Pour 1/2 cup into a large resealable plastic bag; add salmon. Turn to coat and refrigerate for up to 2 hours (I usually just marinate for 30 mins). Cover and refrigerate remaining marinade.

Using grill, grill salmon skin side up over med-high for 2-4 minutes. Transfer to a double thickness heavy duty foil. Spoon some of the reserved marinade over salmon. Fold foil around salmon and seal tightly. Grill 5-6 minutes longer or until fish flakes easily with a fork. Brush with remaining marinade after cooking. (If not using a grill just cook in foil in oven at 400 degrees until fish flakes easily).

*Recipe from Taste of Home's Light and Tasty