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Maple-glazed barbecued salmon
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Prep Time:
80 minutes
Cook Time:
6 minutes
Total Time:
86 minutes
Barbecued salmon with irresistible maple glaze.
Ingredients:
  • 1l cold water
  • 180.00 gm (firmly packed) Brand brown sugar
  • 168.75 gm pure maple syrup or honey
  • 39.60 gm sea salt
  • 8 x 170g salmon fillets with skin on
  • Non-stick cooking spray
  • Lime wedges, for garnish
  • Fresh dill sprigs, for garnish
Instructions:
  • Combine water, brown sugar, maple syrup, and salt in a large bowl, stirring until the sugar and salt dissolve.
  • Place salmon fillets, skin-side up, in a single layer in a 33cm x 22cm x 5cm glass or ceramic baking dish. Pour brine over the salmon, ensuring it is completely covered. Refrigerate, covered, for at least 1 hr, or up to 1 day.
  • Preheat the barbecue to medium heat.
  • Take the salmon fillets out of the brine and place them on a rack. Gently pat them dry and let them rest for 5 minutes to air dry slightly.
  • Coat the perforated barbecue tray with non-stick cooking spray, then place the salmon fillets skin-side down, spaced evenly apart on the tray.
  • For a gas barbecue, evenly scatter the drained wood chips on sturdy aluminum foil and place it over a lit burner. For a charcoal barbecue, simply sprinkle the drained wood chips over the hot coals.
  • Once you spot a wisp of smoke rising from the wood chips, place the salmon tray on the barbecue grate. Close the lid and cook the salmon for approximately 6 minutes until the outer layer is flaky but the center remains rosy when pierced with a small knife. Using oven mitts, take out the tray, transfer it to a baking sheet, and let it rest for 3 minutes.
  • With a metal fish spatula, transfer the salmon fillets from the barbecue tray to a platter, skin-side up. Top with lime wedges and dill sprigs before serving.

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