Here is just one of many salmon recipes I have up my sleeve since I grew up in a small Northern British Columbia Town that prides itself on it’s great fishing. I had my fair share of salmon growing up, but my favourite will always be my father’s smoked salmon.
As a child we spent time in Port Edward (near Prince Rupert) fishing for crab off the docks by the Cannery. My dad went out ocean fishing with friends on the Douglas Channel (Kitimat) and often came home with Red Snapper, Ling Cod, Halibut and um Octopus. Yes there was a live octopus in the kitchen sink one day when I came home from work waiting to be made into soup. Never a dull moment in my house once my mother channeled her inner Julia Child.
Further to all this we dug & cooked clams on the beaches of the Queen Charlotte Islands and fished the mighty Kalum & Skeena Rivers in Terrace until we were allowed to fish no more (chinook, sockeye, trout, pink, chum, stealhead, coho). Fish at my house was often smoked (in an old refrigerator turned smoker), canned, it was smoked and then canned and it was good. To this day I have yet to try another smoked salmon that even comes close to my fathers recipe.
Salmon is in my blood and after bringing some fresh sockeye home with us from our recent vacay to B.C. I am ready to get back to cooking it on a regular basis. I tend to stay with simple flavours when cooking salmon…although sometimes I like to change it up a bit so here is a recipe with a few different levels of flavours that will make you go hmmm it works, how delicious! A keeper.
- 2-3 tbsp maple syrup
- 2 tbsp fresh lemon juice
- 2 tsp hoisin sauce
- 1 tsp dried ginger
- 2 tsp dijon mustard
- 1/4 tsp five spice powder
- Pinch of Pepper
- 2 lb salmon
- Mix first 7 ingredients together in a bowl to form your glaze.
- Prepare a piece of aluminum foil just slightly larger than the piece of salmon you will be grilling.
- Place salmon skin side down on the aluminum foil and on the grill.
- Brush salmon with some of the glaze.
- With lid down cook salmon over medium heat for 10 minutes per inch of thickness or until fish flakes easily with a fork (I go by feel but do not overcook).
- You can brush more glaze on the salmon while cooking if you wish.
- Remove salmon from grill and serve immediately.