Two Equally Tasty Variations on Grilled Salmon

This first recipe is from our neat-n-fun neighbors in Naples, Florida. They hail from Chicago, but wisely winter in Naples. When we visit, we have nearly daily morning coffee sessions and solve many of everyone’s woes. Their names are Shelley and Ron Holt. Ron is one heck of a griller.

The first time he served this salmon, we begged mercilessly for the recipe. Everyone we’ve made this for, including six for six of our kids adore this recipe and then they beg for the recipe.

This is a marinade, while the second variation is a dry rub. Again, if John and I can make this work, you can too. Done deal.

Fool Proof Marinade:
2/3 cup maple syrup
2 Tablespoons fresh lime juice
2 Tablespoons salad oil
2 Tablespoons soy sauce
1 Tablespoon Dijon mustard
Garlic to taste
2 pounds of salmon will give you 4 ample servings

Directions:

  • 1 cedar grilling plank (**you should soak this at least one hour or more prior to grilling**)

  • Mix up the marinade in a bowl.

  • Slice the two pounds of salmon, keeping the skin on, into 4 or more serving size pieces.

  • Using a large baggie, place the salmon in, skin side down. Pour marinade over the salmon and marinate about an hour.

  • Honey for drizzling

  • Fire up the grill, getting it to be on high heat, 500 or more degrees.

  • Cover a grilling dish with aluminum foil.

  • Place salmon on foil, skin side down.

  • Grill for 14 minutes. No more. No less.

Enjoy!

Delectable Dry Rub:
Our YaYa, Denise, served the Yas –n-Yos this salmon dish one night. We loved it so much, we all marched out the next day, purchasing the ingredients for the rub plus enough cedar planks to build a tree house.

Denise also taught us that while the recipe for the rub is only enough for four servings, if you keep doubling it up to make a bunch, it keeps well in a plastic container. Then when you’re ready to grill again, just pull out that container of the rub and you’re ready to go.

Ingredients:
Dry Rub:
1 Tablespoon brown sugar
1 Tablespoon coarse salt
2 teaspoons ancho chili powder
1 teaspoon ground cumin (Denise uses half this amount because her hub’s not too wild about cumin. Personal preference.)
½ teaspoon black pepper (Here in Kentucky, bourbon smoked salt, pepper, cayenne, and then some are hot commodities. They are all wonderful. I use them on just about everything, just FYI.)

Salmon:
4 6-ounce salmon filets

Directions:

  • Preheat grill to medium-low heat, about 350 degrees.

  • In a small mixing bowl, pour in all of the rub ingredients.

  • Rinse salmon off, and pat dry.

  • Sprinkle rub ingredients all over the salmon and set aside.

  • Place the pre-soaked cedar plank on the grill, close the lid, and heat for 3 minutes. (Be sure to keep an eye on the plank as we’ve all torched a few.)

  • Using tongs, turn the plank over and place the salmon on the heated side of the plank. Close the grill lid and grill for 12-15 minutes or until desired doneness.

  • Remove the planked salmon and drizzle with desired amount of honey. (Do not forget the honey! I did one time and it just wasn’t the same. By the time I realized it, it was too late.)

  • Serve immediately.

Footnote: The combo’ of the spices and the honey is what sets this recipe apart. People go bonkers. Just try it!