Being blessed with living near the Pacific ocean, we have always been experimenting with different ways to serve salmon. We've tried pan frying, poaching, baking, etc. but always come back to the BBQ. With our BC weather, we have barbecued in the dead of winter, in the (mild) snowy season and throughout the year. After purchasing our newest & best barbecue (grill) ever 2 years ago, we feel we have perfected the ultimate salmon BBQ recipe. It's easy to prepare and the blend of herbs & spices lend a unique flavour "memory" of tangy & sweet without covering up the salmon's own natural goodness! We pretty much only eat our salmon this way now and especially incorporate it into any evening of happy entertaining, including New Years!
- Portion size 12 servings
- Credits : catnipola
- 1 4 lb salmon such as Coho
- cooking spray
- 2 tablespoons butter melted
- 2 cups brown sugar packed
- 2 teaspoons dry mustard
- 2 tablespoons lemon juice
- 1 teaspoon celery seed
- 1 teaspoon ground thyme
- 2 tablespoons whole rosemary leaves
- 1 tomato
MethodClean & fillet salmon, carefully removing centre bones.
Light barbecue grill and pre-heat with lid closed so that thermometer rises to 450 degrees. Cover a cookie sheet with enough heavy duty/barbecue strength foil that will allow you to create a pinch-shut "tent" over the salmon fillets. Spray foil lightly with oil or cooking spray, such as Pam.
Place salmon fillets skin side down in center of prepared foil. Brush melted butter over the pink/red flesh of the salmon.
In a small bowl, mix together the brown sugar and dry mustard. Evenly spread the sugar/mustard mix over the flesh of the fillets. Drizzle the lemon juice over the sugar/mustard coated filets, 1 tbsp per fillet.
In a small bowl, mix together the celery seed, thyme and rosemary leaves. Sprinkle herb mix evenly over the fillets.
Cut the tomato into slices and place over top of the fillets. Fold up the ends of the foil over the fish and pinch the foil shut so that the fish is enclosed in a "packet" of foil, making sure there is air space between the top of the foil and the fillets.
Take your cookie sheet out to your barbecue and carefully transfer the foil packet onto the grill. After putting the fish packet on the grill, turn down the barbecue setting to medium flame and close lid. Cook fish packet for 12 minutes.
After 12 minutes, open the barbecue and carefully open the fish packet (watch for hot steam!) to expose top of the fillets. Cook for another 5 minutes with the fish uncovered, but close the barbecue lid. After 5 minutes, open lid again and carefully slide foil back onto the cookie sheet to bring in to divide into servings.
We like to serve this with fresh vegetables such as crisp sauteed green beans & almond slivers.
Blanche green beans for 2 minutes, drain & transfer to wok and lightly saute with butter for 4 minutes. And the ever popular, basic, foil-wrapped baked russet potato - also done on the barbecue, for 20-30 minutes for these depending on size. Poke-test the potatoes with a fork to check if done (put these on the barbecue 15 minutes before fish).
We always offer butter, sour cream & chives with the potato and wedges of lemon to squeeze both over the salmon & beans too. Fresh, easy & satisfying!