Weekend Eats – Sweet and Smoky Grilled Salmon
it’s officially summer! Have you gotten your summer clothes out yet? Slapped on some self-tanner for a couple of days already so you don’t blind people with the glare from your snow white legs? But more importantly, have you blown the cobwebs out of your grill and loaded up with propane, charcoal and or all the fixin’s for a great grilling session? This sweet and smoky grilled salmon is for sure going to be one of you favorite quick summertime go to recipes.
I’ve partnered up again with McCormick Grill Mates to bring you loads of grilling recipes and tips to help improve your summertime menu.
According to McCormick’s 2013 grilling forecast, the flavors you’ll be seeing added to your grilled fare include: sweet tea (that southern favorite), smoked tomato, oregano, white peach (you MUST try grilled peaches if you haven’t already – AH-Mazing), pecan wood, ginger and whiskey. I suppose I’ve been a bit ahead of this flavor trend…cuz I’ve been all over the whiskey in grilling for a while now. (Look at me…a trend setter!)
One of my favorite things about grilling is that combination of smoke and spice you just can’t get cooking indoors. Even though I grill over propane (I know, I know), I still can get that smoky flavor by adding some soaked wood chips to the grill while I cook. My favorite wood to use is apple because it just gives a subtle hint of flavor to the food. But if I’m cooking some giant piece of T-Rex, I’ll use mesquite wood. Heavier (tri-tip) or fattier (pork ribs) cuts of meat can handle the stronger flavors mesquite wood imparts on the food. You can check out the Grilling Forecast for a great list, and pairing, of various wood types and the food it goes best with.
Since it’s salmon season, I thought I’d start these grilling recipes posts with one of my favorite things to grill – fresh, wild salmon. The wild salmon doesn’t really even need any flavoring help beyond a sprinkle of salt, but sometimes it’s kinda fun to spice things up a bit. Craig is a big fan of kicking up salmon with new flavors…so he’s especially loving this!
Staying with that smoke and spice trend, I made this grilled salmon spicy, smoky and just a touch sweet. I used the new Grill Mates Tennessee Smokehouse BBQ rub and mixed it with some pure maple syrup. I really like that the flavors in this grilled salmon allow it to stand all on its own, with just a side of fresh summer produce (your choice…it all works) or tossed into a bunch of salad greens. As you can see from the pictures, I went the salad route. There’s so much flavor, from the smoky maple glaze, that I didn’t even need any salad dressing. If you really wanted to make up a dressing for your salad (I know some people can’t fathom the thought of eating a naked salad) you could make up a second batch of the fish glaze and add a touch of olive oil and a few drops of raspberry or champagne vinegar. The amounts depend on your tastes.
Disclaimer: I have been paid by McCormick, and sent products, for this post. But the opinions and recipe are my own.
- 1½ Teaspoons Tennessee Smokehouse BBQ Rub
- 2 Tablespoons Pure Maple Syrup
- 1 Pound Wild Salmon
- Mix smokehouse rub and maple syrup together in a small dish.
- Brush glaze onto flesh side of salmon and let sit for 15 minutes.
- Heat grill to 500-600 degrees.
- Once grill is hot, lay salmon skin side down on the grates.
- Cover and cook for 2 - 2½ minutes.
- Carefully flip fish over and cook for another 1½ - 2 minutes.
- Fish is done when it flakes easily with a fork.
Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.