4 thick salmon steaks (9-ounce size), skin on 1/2 cup pure maple syrup 4 limes
Remove any small bones from fish using tweezers Place maple syrup in a small bowl. Grate rind of 1 lime to get 1 teaspoon zest. Cut 2 or 3 limes in half and squeeze to get 1/4 cup juice. Whisk maple syrup, lime juice, and zest together with a large pinch of salt. Place salmon in a shallow casserole and pour maple-lime marinade over fish. Let marinate at room temperature for 1 hour, turning fish several times.
Place salmon on a broiler pan or rimmed baking sheet, reserving excess marinade in a small skillet. Broil for about 5 minutes, until fish is golden brown and cooked to desired doneness. Be careful not to overcook; fish should remain moist. Sprinkle lightly with salt.
Reduce marinade over high heat until syrupy, adding a little more lime juice to taste. Using a pastry brush, brush reduced marinade over fish. Serve with wedges or thin slices of lime on top.