In a small bowl, make the marinade by combining the maple syrup and soy sauce. Pour the marinade into a large plastic re-sealable bag.
Add salmon filets. Press out the air and seal the bag tightly, then turn the bag several times to distribute the marinade around the salmon.
Refrigerate a minimum of 4 hours and as long as 24 hours, turning salmon frequently.
Preheat barbecue grill to medium-high temperature (350 degrees F).
Remove salmon from marinade and generously spread olive oil on both sides of each filet. Place salmon onto a large piece of aluminum foil. Pat top side of salmon only with coarse black pepper. Sprinkle coarse salt over the top.
Place salmon with aluminum foil onto hot grill, cover barbecue with lid, and open any vents. Cook, pepper side up, approximately 8 to 12 minutes or until a meat thermometer registers an internal temperature of 140 degrees F. (salmon will be slightly opaque in thickest part). NOTE: During this time the salmon continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the grill) and the juices redistribute.
Approximate Cooking Times for Salmon:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes
Carefully remove salmon from grill and transfer onto individual serving plates or platter. Serve immediately.
Makes 4 servings.
Grilled Candied Salmon Recipe: https://whatscookingamerica.net/candiedsalmon.htm