This Maple-Butter Crusted Salmon recipe by Dizzy Pig BBQ combines maple, butter and Dizzy Pig’s Raging River seasoning blend for a tasty piece of fish.
YIELD: 4–6 SERVINGS • COOK TIME: 20 MINUTES
1 (2-lb [1-kg]) salmon fillet
4 tbsp (56 g) Dizzy Pig Raging River Rub or your favorite rub
¼ cup (57 g) butter, melted
¼ cup (60 ml) pure maple syrup
Remove the skin from the salmon and cut the fillet into three 6-inch (15-cm) strips.
Remove the “bloodline.” The bloodline is under the skin running down the center of the fillet lengthwise. It is a narrow channel of dark meat that has an especially fishy flavor.
Apply the Dizzy Pig Raging River Rub on all sides of the fillets. Let the rub “melt” in for 20 to 30 minutes while you prepare your grill for direct cooking and medium-hot fire, approximately 400°F (204°C).
Place the fish on a preheated raised grate and cook with the lid on. Combine the butter and maple syrup in a small bowl. After 5 to 10 minutes, liberally brush the mixture on the fillets and cook for an additional 5 to 10 minutes.
When the surface of the fish is browned, carefully flip the fillet over and glaze the top of the fish. Continue to cook with the lid on the grill for about 10 minutes or to an internal temperature of 145°F (63°C).
Brush on one last coating of glaze before removing the fillets from your grill. Place the fillets on a serving plate. While the fish is best served hot, it is surprisingly good cold on crackers.