Salmon on the BBQ Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Marinate for 2 lb.Salmon:
Option 1: Edith's favorite
1/4 cup maple syrup
4 tsp. grainy mustard (optional)
4 tsp. soy sauce
Option 2:
1/4 cup olive oil
1/4 cup honey
1/4 cup Dijon mustard
2 tsp. fresh dill
1 - 2 cloves garlic minced (optional)
Option 3:
1/2 cup olive oil
3 tbsp. grated lemon zest
2 tbsp. chopped flat leaf parsley
2 tbsp. fresh thyme
2 tbsp. chopped garlic or less to taste
These are suggested combinations and can be modified to taste. Don't like garlic - just omit it
Don't have maple syrup - use a little brown sugar dissolved in water.
Reserve some marinate to glaze the salmon with.
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Directions: |
Directions:Place marinate and fish in a zip lock bag and place it in the refrigerator for at least 2 hours to marinate. Season fish with salt and pepper. Grill, or bake uncovered in the oven. To BBQ you can place the fish directly on the oiled grill flesh side down. This creates the unmistakable grill lines of charbroiled salmon. Watch carefully to not overcook. Check the ends of the fillets. Once you see the salmon has turned opaque about 1/4 - 1/3 of the way through, slide a couple of spatulas underneath it and slide the fillet toward you and flip it away from you. Now that the skin side is down, you can allow it to BBQ as long as you need to until it is done. You can brush the flesh with some reserved marinate or barbecue sauce. The flakes should be somewhat translucent in the center when you remove it from the grill. Cover with foil and let sit for a few minutes and it will continue to cook. Serve with lemon wedges. |
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Personal
Notes: |
Personal
Notes: Brenda prefers to put a double layer of "Slide" nonstick foil on the grill and then put the fish skin side down on top of it. She cooks it with the BBQ lid closed and does not turn it. Linda says that in B.C. "Planked Salmon" i.e. salmon grilled on a cedar plank is very popular. The general principles are simple. Soak an untreated cedar plank in water for 8 hours to overnight. Dry it and sprinkle with course salt. Place on the hot grill for 5 minutes to heat. Dry salmon and place it on the plank skin side down. Season as desired. Close the lid and cook at 350 ° F - 400 ° F (180°C - 200°C) for about 15 to 25 minutes. Check every 5 minutes to see that the plank has not flared up. If it has extinguish the flames with a spray bottle of water being careful not to get the salmon wet. www.cedargrilling.com/art.htm is a web site that gives detailed directions.
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