pepper crusted maple glazed salmon

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Filed Under:Maple-Glazed, Pepper-Crusted, BBQ, Salmon,

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This easy marinade creates a candied salmon fillet that melts in your mouth under a black pepper crust. This recipe is from our friend Bob Blumer, author of The Surreal Gourmet cookbook series.

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Ingredients [?] Change Serving Size Add all ingredients to Shopping List

  •   3/4 cup maple syrup
  •   1/4 cup soy sauce
  •   4 salmon fillets, about 6 ounces each, skin removed
  •   1/4 cup cracked black pepper
  •   Vegetable oil spray

Instructions

  1. To prepare the marinade: In a small bowl whisk together the syrup and soy sauce. Pour the marinade into a large plastic resealable bag, and add the fillets. Press out the air and seal the bag tightly, then turn the bag several times to distribute the marinade Set in a large bowl and refrigerate for as long as possible (a minimum of 4 hours, but ideally 24 hours to do it justice). Turn salmon every few hours.
  2. Place pepper on a small plate. Remove salmon from marinade and generously spray both sides of each fillet with oil. Pat top side only into cracked pepper to coat. Grill fillets, pepper side up, over Direct High heat for about 6 minutes, turning once halfway through grilling time. Avoid overcooking the fillets. Salmon is best when the colour has turned to a pale pink, but the fish is still moist throughout. Serve immediately on warmed plates.

I did it!

CRZA January 27

Pepper crust works well for beef because it can hold up to the strong pepper flavor this seems overpower the fish.

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