Salmon on BBQ
- 2 tablespoons whole grain mustard
- 2 tablespoons pure maple syrup
- 1 teaspoon fresh chopped rosemary
- 1 tablespoon grated lemon or lime zest
- 1 wild caught Pacific (Sockeye, Pink, Chinook, Coho or Chum) salmon fillet with skin (2 pounds and about 1½ inches thick)
Mix the mustard, maple, rosemary, lemon or lime, half teaspoon of salt and pepper. Season the whole flesh side of the salmon with the mixture. Marinade at room temperature for half to one hour.
Place the whole salmon with its skin down on the grates of the nomadiQ griddle. Grill on medium setting until the salmon on BBQ is cooked through and the skin seems nicely grilled. This takes about 10-15 minutes, depending on the thickness of the salmon. Garnish with some chopped spring union.
Optional. Grill two half lemons on the other side of the nomadiQ BBQ until lightly charred and squeezed them over the salmon when it’s ready.
Side dish that pairs with Salmon on BBQ
Serve with grilled asparagus. Marinated in a subtle mix of garlic, virgin olive oil, balsamic vinegar, pepper and salt. Covered with grated parmesan cheese.
Please check this website to book your adventure how to catch you own wild salmon on Vancouver Island. If you catch an nice fish you can make your own salmon on BBQ. Don’t forget to bring your nomadiQ grill or buy it here.