Sorry for the slacking on the blogging, I’ve been busy working looong days, but here I am with a continuation of the last post. This was my first experience grilling salmon on the barbecue so I was a little concerned about it turning out properly, but I let my instincts guide me and it was delish!
Maple Grilled Salmon
- 1/3 Cup Maple Syrup
- 1/4 Cup Soya Sauce
- 2 Tsp Apple Cider Vinegar
- 1/2 Tsp Frank’s Red Hot Sauce
- Brown Sugar
- Sesame Seeds
Let the salmon marinate in the sauces for about 15 minutes in the fridge.
Once this is complete, take some tinfoil and put lots of non-stick cooking spray on it to avoid sticking, sprinkle the top of the salmon with brown sugar and wrap it tightly with the tinfoil. Begin heating up the barbecue on high heat.
Once you have done this, turn the barbecue down to medium heat and cook the salmon for about 5-8 minutes (or until you reach desired taste) on each side. It’s best to keep a watchful eye, since the cooking time is dependent on how thick the salmon fillet is. Now you can take the salmon out of the tinfoil, sprinkle some sesame seeds on the top to make it look nice (and taste good of course!) and serve it up! I was lazy and didn’t spend too much time preparing a side and just used left over rice in the fridge.