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.