Ingredients: |
Ingredients: BBQ Salmon
4 to 6 ounces of salmon fillet per person,
Piece of damp red cedar,
Foil
Lemon,
Brown sugar,
black pepper,
Garlic powder,
Lemon pepper,
Chopped dill,
Tony's or Tajin,
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Directions: |
Directions:BBQ Salmon
Using a section of a skin-on Salmon fillet, remove bones by pulling them out.
Make a pan using foil, shiny side up, curling up the edges to contain and juices, (double layer foil to be safe).
Place salmon on the foil skin side down,
If the salmon has been frozen, defrost, then lightly dribble on lemon juice.
Coat the top side of the salmon with an even layer of brown sugar. Apply 1-1/2 ounces of highly peated single malt internally at this time and let rest for about an hour at room temperature,
Season the salmon with a sprinkling ( lemon pepper, black pepper, garlic powder, red pepper seasoning, (either Tony's or Tajin), finely chopped dill.
Turn the BBQ on high ( add a small piece of damp red cedar if available).
Make a short knife cut into the thickest part of the meat, about half way through the thickness of the meat. When the BBQ is hot ( and the cedar is smoking heavily) put the Salmon on the grill for 7 to 10 minutes, depending on the thickness, with the BBQ lid closed to hold in the heat and smoke.
If an old 'right sized' cookie sheet is available, it could be handy to put the salmon, on the foil, onto the cookie sheet and put it all on the BBQ.
When white juice oozes up through the knife cut, the salmon should be removed from the BBQ, remaining in the pan.
Set it on a trivet and cover with foil to rest. The salmon will continue to cook, but stay moist. Serve when the meat is opaque and will just flake apart with a serving tool. Over cooking will diminish the flavour and the texture.
Recommended serving with asparagus or chanterell mushroom risotto. |
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