I'd be so doubtful of this, if it weren't almost the exact same sauce my mom used to make when she cooked for a fancy inn. (The guests were quite surprised at the combinations going into their haute cuisine breakfasts!)
My tips: I simplify this even more by using Dijon Mustard, Lemon Juice and White Wine instead of Maple Syrup and sprinkle dill over the fish instead of Paprika. Place the skin down against the foil and it will peal away easily from the fish.
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