Equal parts soy sauce and real maple syrup. That's it.

Works well with all meats, particularly salmon steaks, chicken, vegatables . . . and anything you can "kabbob." Marinate in a zip loc plastic bag or container for a minimum of an hour, but longer is better.

Low sodium soy sauce is fine, but do buy a naturually fermented brand and not one that used chemicals to ferment. (read label)

Variations on a theme:

Don't want to marinate, but want a post grill glaze? Simmer a half cup of maple syrup with a couple tablespoons of soy sauce until thickened.

Like it spicy? Add red pepper flakes, to taste

Teriyaki? Add slices of fresh (not bottled or candied) ginger root and a couple tablespoons of rice wine vinegar.

Satay? Add red pepper flakes and creamy peanut butter (again, to taste) to the liquid and take it for a spin in a blender.