Nature Boy's Maple Crusted Salmon

Wise One

I tried NB's maple crusted salmon last night and it got rave reviews from the family including from our son's college roommate who "does not eat salmon". Since he "does not eat salmon", I also did a couple of pieces of boneless chicken breasts in the same fashion as the salmon. He pronounced both good and ate mass quantities of both. Good job NB!
NB's Maple Crusted Salmon
Ingredients
2 lb salmon filet (2 large filets)
2 Tbs Raging River Rub (DizzyPig)
1/4 cup pure maple syrup
2 Tbs butter

Procedure
1 Slice the filet into 3-inch wide pieces, which makes them easier to flip, and more surface area to hold rub. (Filets should be about 3"x6" or so)
2 Coat heavily with Raging River Rub, which has turb and maple sugar, and other goodies that match with salmon (dill, savory, fennel).
3 Allow 20 minutes for the rub to melt in, then place the filets onto the grill direct over a medium (300-350°F) fire with a raised grid.
4 Allow 15 minutes or so for the first side to crust.
5 Flip over and after another 15 minutes or so (when the other side has crusted) then brush on a heavy dose of pure maple syrup and butter that are melted together.
6 Allow to cook an additional minute or two and then place onto the plate where additional maple syrup and butter can be brushed on if desired.

nikkig

Wise One,
We don't eat salmon, but do eat alot of chicken. I am always looking for new ways to do chicken. How was it on the chicken? Does it have an overwhelming syrup flavor? Did you use the same times for the chicken breat?[p]~nikki

Nature Boy

Wise One,
heehee. Nothing like another Salmon convert. Sounds like you cooked it up righteous! Glad you enjoyed the recipe.[p]Chicken is good this way too. Nikki, the maple flavor is definitely not too heavy when done this way.[p]Hope all is well down in Carolinatown.
Chris

Wise One

nikkig, I used the same times and I think it was too much (no internal temps taken) but everyone seemed to like it ok. It was not too much of a syrupy taste just good sweet chicken.

nikkig

Wise One,
Thanks, I think I will try it on some breast filets this week.[p]~nikki[p]