“I don’t even like salmon, but I like this!?” is something I have heard more than once since I started cooking this recipe. A perfect recipe for salmon, the combination of our Raging River seasoning, fresh salmon, and a maple butter glaze is sure to delight you and your guests – even those that think they don’t like salmon!
Health benefits of salmon are proven, and the flavor is buttery and unique. More and more folks are enjoying the benefits of this healthful fish, and farm-raised salmon is what you are likely to find. According to National Geographic, only 3.5 million of the world’s 300 million Atlantic salmon are wild. So if you have access to good fresh wild salmon, it is highly recommended. But as you can see from the numbers, the farm-raised variety is what most folks have available. Make sure it is fresh, does not have gaps in the flesh, is firm, and does not smell fishy. Ask the person behind the counter if you can have a smell. They will usually let you, and you can tell right away if it is not fresh. Avoid buying the pre-wrapped fish from the case. Go right for the counter and get the fresh stuff on ice.
- 1-2lb salmon fillet
- Dizzy Pig® Raging River seasoning
- Pure maple syrup
- Cut the fillet into 3-6 inch wide strips to make cooking and flipping easier.
- Remove the skin if you like.***
- Removing the skin also allows you to remove the ‘bloodline’. The ‘bloodline’ is under the skin running down the center of the fillet lengthwise. It is a narrow channel of dark meat that has an especially fishy flavor.
- Apply Dizzy Pig’s Raging River seasoning on all sides of the fillets. Since it is not heavy in salt, I lay it on fairly thick.
- Let the seasoning ‘melt’ in for 20-30 minutes
- Prepare grill for direct cooking and medium hot fire.***
- Set the fish on a preheated raised grate, approximately 12-18 inches from the coals if possible.
- Cook the fish on side one for anywhere from 10-20 minutes. The time depends on the thickness of the fish, and the heat of your fire.
- When browned flip carefully.
- After 5-10 minutes liberally drizzle and brush mixture of butter & maple syrup.
- After glazing, cook for 5-10 mins.
- Then carefully flip and glaze side two heavily.
- Brush on one last coating of glaze before removing from grill onto serving plate.
- Raging River Salmon is best served hot, right off the grill, but it is surprisingly good cold on crackers.
*** I prefer to remove the skin, as most folks do not eat it, and it allows the seasoning and glaze to adhere straight to the meat for the enjoyment of your taste buds. A sharp knife is critical, and the blade should be angled up toward the skin as you work.
*** I like to get a good hot bed of coals going, then cut the airflow down to a sliver, and wait until you have a good clean fire and cooker temps ranging from 275-350°F.