Dizzy Pig Maple Salmon

Luder · June 2004

I just received my order of Raging River Rub and I am planning on grilling some Salmon according to the recipe on Dizzy Pigs website. The recipe is kind of vague and I need some help. Cook time on the website is 10-30 minutes, anyone have anything more precise? Also the mixture of maple syrup and butter, how much of each (1/2 and 1/2 or other mixture)?

Nature Boy · June 2004

Howdy Luder,
I usually mix the maple syrup butter about 50/50. [p]As far as the vague cooking instructions, it is more of a personal preference, and salmon is very flexible. If you like it well done then lower temps and longer times can be used, but if you like it more medium/medium rare, then go with a hotter fire and a quicker cook. A lot depends on the thickness of the piece as well. Somewhere around 350 works real nice. By the time you get a golden brown crust built up on the meat it should be done. 10-15 minutes per side, then the baste, is about right for 1inch thick filets at 350...but really, this is quite flexible. It is really tough to screw up salmon.[p]Wish I could be more specific, but let the food talk to you while it is cooking!
Hope it helps! Enjoy....and have fun.
Chris

Luder · June 2004

Nature Boy,[p]Thanks for the help. This is my first time cooking salmon and I haven't eaten it very often either, so I don't really know what constitutes done or overcooked. I think I need someone there to hold my hand, if it can be screwed up, I will find a way:)[p]I will try your recommendations and I will let you know how it turns out.[p]Thanks again,
Luder[p]

Nature Boy · June 2004

Luder,
Salmon is an oily fish, and you have to torch salmon purty good to overcook. Even well done salmon is pretty moist. A little pink in the middle is nice...but not necessary. When it starts to want to flake it is time to take it off. [p]Let us know how it turns out!
Chris

Dizzy Pig Maple Salmon

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