Once I wasn’t a salmon fan, smoked salmon yes, but not your run-of-the-mill baked or grilled salmon. Then this recipe entered my life: Grilled Maple Rye Salmon & I was a convert. Simple put: a side of salmon languishes in its marinade – a slew of rye whiskey, maple syrup – the real stuff, parsley, olive oil & soy sauce, for a day or two then cooked over indirect heat in the barbecue. The results are spectacular.Jump to Recipe
The recipe initially came from a Canadian Indian (supposedly) & was something my ex-partner made for me many times in the 10 years we were together. I’ve eaten this a lot. Every time I marvel at how good it tastes. It’s different to any cooked salmon I’d eaten before. Better. Far better.
This is a pretty straight-forward recipe: pull any pin bones from the salmon & remove the skin if it’s still attached; submerge the salmon in the marinade for 24 to 48 hours then cook it on a greased piece of foil using the indirect method – the salmon is placed over the burner that’s switched off while the side burners are gently cooking it.
This is my absolute favorite way to eat salmon (unless it’s smoked). I love salmon & beets together so I always opt for a version of this mustard beet salad & an asparagus risotto. If you’re making this for a special occasion, then serve Melon Sangria for cocktails & Nectarine Blackberry Yogurt Cake for dessert. My hope is you try this recipe for yourself. It’s worth it. Toodles, Lovoni xo
grilled maple rye salmon
- 1 cup maple syrup
- 1 cup rye whiskey or bourbon
- 1 cup olive oil
- 1 cup chopped fresh flat leaf parsley leaves
- 1 cup soy sauce I use Kikkoman
- 2 1/2 lbs skin-free salmon I bought my salmon at Costco & the skin was already removed (1kg)
- Large piece of foil
- Lime wedges & parsley sprigs to garnish, optional
- Combine maple rye, oil, parsley & soy sauce in a large jug.
- Check salmon for pin bones & remove with tweezers. Place salmon in a large, non-metallic baking dish. Pour maple mixture over salmon & ensure salmon is completely submerged. Cover dish & chill for 24 to 48 hours.
- Preheat barbecue to medium-high.
- Grease a large piece of foil, large enough to fit the salmon on & poke holes all over foil using a fork or skewer. Place the foil on the grill. Turn the burner under the foil off & leave the other burners to each side of it on – it is best to have the middle burner off & a burner either side on but do what works on your grill, if you're cooking with charcoal them move the hot coats to one side or around the outer edge. Remove the salmon from the marinade; discard the marinade & lightly pat the salmon dry. Place the salmon on greased foil, tucking under the narrow tail end of the salmon so the whole thing is close to an even thickness.
- Cook the salmon over indirect heat, 15 to 18 minutes depending on the thickness of salmon & how hot your barbecue is, until salmon flakes easily & is just cooked – taking care not to overcook.
- Serve salmon with lime wedges & parsley if desired. Serves 4 to 6.