10 Aug BBQ Wild BC Salmon
Courtesy of the Salmon Shop
1 1/2 to 2 lbs. Wild BC Sockeye fillet
1 1/2 Tbsp dark soy sauce
1 Tbsp white pepper
1 Tbsp Maple syrup or ice wine (optional)
1 Tbsp canola or vegetable oil
Place salmon fillet on a plate skin down. Spoon the ingredients over the fillet in the order above as they are listed. Turn the salmon fillet and cure for 15 minutes with the flesh side down on the plate.
Heat the barbeque to 450 F – 500 F.
Place the salmon fillet flesh side down on the grill. Move the fillet an inch or two back and forth over the grill a half minute so that it does not stick to the grill.
Cook the salmon on the flesh side for another minute or two.
Turn the barbeque to the lowest setting and turn the salmon fillet over with the skin side turned down.
Close the barbeque cover and cook the salmon fillet for another 4 – 5 minutes.
Try to always remove the salmon from the grill when it still needs a minute to finish.
Check doneness by forking and twisting the flesh to do a peak a boo. The flesh should be slightly under done in the centre.
Place on your favourite marinade or butter over it then cover with foil and let stand for 2 – 3 minutes to finish cooking under its own heat.