Captain Rod’s B-BQ Salmon


¼ cup butter

½ cup fresh dill

½ a lemon

½ cup dry white wine

½ cup maple syrup

Oil for skin side Approx. 2 Tbsp.  Any oil will do.

10 Lbs. s Filleted salmon (Captain Rod’s favorite for this dish is Coho) but any salmon will do

Salt and pepper


Pre-heat B-BQ to 400 F


Melt butter in a frying pan on medium heat, add dill. When you can smell the aroma of the dill, add the white wine.

Once the wine is on a slow boil, squeeze the juice of half a lemon, take the seeds out.

Turn the heat off and add your maple syrup.


Brush on oil ,skin side and place on the grill skin side down. After 1 minute on grill start brushing on maple sauce.

Cook for 4 minutes then remove the meat from the skin and turn over. Remove all grey and fat from the fish and keep basting with Maple sauce till finished cooking  approximately 5 to 8 minutes depending on the thickness of your fish. Use all the sauce and baste regularly.


Bonne appétit!