This is a modification of a recipe found on the BGE website. It’s rich, smokey and succulent, especially good with wild caught salmon. You must try it.
- Salmon fillets (with skin on), 4 to 5 ounces per serving
- 1/2 cup soy sauce
- 1/2 cup lemon juice
- 1/3 cup brown sugar, packed
- 1/4 cup vegetable oil
- 2 cloves garlic, crushed
- 2 tbsp butter, melted
- 2 tbsp maple syrup
- Your favorite commercial or homemade dry BBQ rub, to taste
Combine soy sauce, lemon juice, brown sugar, oil and garlic and stir to dissolve sugar. Pour into a zippered-top plastic bag and add salmon. Marinate in the refrigerator for 3 to 6 hours.
After marinating, allow the salmon to stand at room temperature for 30 minutes before grilling, then pat dry with a paper towel.
Mix together the butter and maple syrup and brush over entire surface of the salmon. Sprinkle with a liberal amount of BBQ rub.
Set the EGG® up for direct cooking at 350°F, place the salmon on a fish grid and cook for 15 to 20 minutes. Salmon is done when a knife inserted in the fillet slides in easily with no resistance and flesh is no longer opaque.
Remove salmon; using a clean brush, brush on any remaining maple syrup/butter mixture and wrap in foil for 5 to 10 minutes before serving.
Yield: 2-3 people
Time: 4 hours