We are experiencing an incredible salmon run here in British Columbia. The best in decades. The Fraser River is a ten minute walk down the end of our street. The other evening we walked down to see the river dotted with fishing boats, the banks lined with fishermen. Our village, Ladner, is a farming and fishing community. Today in the village you could buy whole salmon for twelve dollars. Time to throw some salmon on the BBQ.
ASIAN FUSION CITRUS PLANKED SALMON
This salmon recipe rivals any I have tasted, and this includes salmon served at the very finest restaurants. The recipe originated with our step grand-son. He’s a creative cook and he’s very good. He cooks from the heart and the soul. Our son-in-law took the recipe and put a Japanese – West Coast spin on it. He added Wasbi and used a cedar plank on the bbq. Fabulous.
You’ll need salmon – allow one half pound per person. For this recipe the salmon was around 3 pounds. Buy the thickest cut of salmon.
For the Marinade:
Grated rind of two limes and one big orange (DO NOT ADD THE JUICE). Make a margarita with the limes instead.
A generous amount of white wine (around 2 cups)
1/2 cup of maple syrup
1/4 cup of extra virgin olive oil
1/2 teaspoon Wasabi paste, a good sprinkling of sea salt and freshly ground black pepper
Put the salmon into a ziplock plastic bag and pour in the marinade. Refrigerate for at least four hours.
While your salmon is marinating soak your plank in a bucket of water. It’s important you do this as far ahead of time as possible. The plank should be completed submerged. It will pop up so put some heavy cans on top.
Now comes the really important part. Preheat the bbq but don’t have it too hot. The salmon is going to take a bit of time to cook and you don’t want the plank to smoke too much.
Remove the salmon from the marinade. Pour the marinade into a small sauce pan and set aside.
Set the salmon on the plank and place in the BBQ. Cooking time will depend on the size of your salmon, but it will take longer than cooking the salmon on the grill. Cook the salmon covered but check frequently as you definitely don’t want to over cook this gorgeous piece of fish. When the salmon is done remove it from the plank and tent with tinfoil.
While you salmon is cooking reduce your sauce by about half then whisk in a couple of tablespoons of unsalted butter cut into small cubes. Pour over the salmon. Bon Appetite.
| THE ABSOLUTE FINEST BARBECUE SALMON RECIPE | Print |
- You'll need salmon - allow one half pound per person. For this recipe the salmon was around 3 pounds. Buy the thickest cut of salmon.
- For the Marinade:
- Grated rind of two limes and one big orange (DO NOT ADD THE JUICE). Make a margarita with the limes instead.
- A generous amount of white wine (around 2 cups)
- ½ cup of maple syrup
- ¼ cup of extra virgin olive oil
- ½ teaspoon Wasabi paste, a good sprinkling of sea salt and freshly ground black pepper
- Put the salmon into a ziplock plastic bag and pour in the marinade. Refrigerate for at least four hours.
- While your salmon is marinating soak your plank in a bucket of water. It's important you do this as far ahead of time as possible. The plank should be completed submerged. It will pop up so put some heavy cans on top.
- Now comes the really important part. Preheat the bbq but don't have it too hot. The salmon is going to take a bit of time to cook and you don't want the plank to smoke too much.
- Remove the salmon from the marinade. Pour the marinade into a small sauce pan and set aside.
- Set the salmon on the plank and place in the BBQ. Cooking time will depend on the size of your salmon, but it will take longer than cooking the salmon on the grill. Cook the salmon covered but check frequently as you definitely don't want to over cook this gorgeous piece of fish. When the salmon is done remove it from the plank and tent with tinfoil.
- While you salmon is cooking reduce your sauce by about half then whisk in a couple of tablespoons of unsalted butter cut into small cubes. Pour over the salmon. Bon Appetite.
