grilled maple rye salmon
The salmon is best left to marinate for 24 to 48 hours. The salmon needs to be completely submerged in the marinade so don’t be alarmed at the quantities needed of the ingredients. This recipe has been made time & time again for several decades – I assure you it is amazing. I like to serve it with asparagus risotto & roasted pickled beets. Beets & salmon are so good together.
Prep Time10 mins
Cook Time15 mins
Marinating time2 d
Total Time2 d 25 mins
- 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.