2 tablespoons maple syrup, 2 tablespoons hoisin sauce, 2 teaspoons Dijon mustard, 1/2 teaspoon coarsely ground black pepper, 4 (6 oz) salmon filets (about 1 inch thick).
Combine first four ingredients in a small bowl. Freeze glaze in a container. Freeze salmon.
Thaw salmon and glaze. Place salmon skin side down on a broiler pan coated with cooking spray. Brush with maple mixture. Broil 10 to 12 minutes or until fish flakes easily when tested with a fork. Serves 4.