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It's sweet, smokey, spicy and rich in flavor. Use real maple syrup and lot's of smoke because salmon can take it. I went with sweet apple wood. Grill direct on a raised grid around 300-325 degrees dome until salmon reaches 140 degrees internal, no more.
Wild caught sockeye salmon is a treat and Dizzy Pig Raging River seasoning is the perfect spice for this fish. Recipe is at Dizzy Pig BBQ.