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Raging River Maple Glazed Salmon...Delicious
nysportsfan
Posts: 241
Been a while since I've cooked/posted, but here I am. Had a nice big piece of salmon, washed, cleaned it up, and covered with a nice liberal dose of Raging River rub, let it "melt" into the fish for 25 minutes, and placed direct on a raised grid at 350*.
Let the fish cook for 20 min, then opened up, gently flipped, and then began to glaze with light maple syrup and smart balance (hey, trying to cut where I can). Let that side cook for 10 or so then I just kept flipping every 5 minutes or so, until all my glaze was gone and the fish flaked.
Maybe the best salmon I've ever had, and other people agreed. Made a salad, some green beans, and a grilled sweet potato.
Thanks for looking! And come on Spring!
Let the fish cook for 20 min, then opened up, gently flipped, and then began to glaze with light maple syrup and smart balance (hey, trying to cut where I can). Let that side cook for 10 or so then I just kept flipping every 5 minutes or so, until all my glaze was gone and the fish flaked.
Maybe the best salmon I've ever had, and other people agreed. Made a salad, some green beans, and a grilled sweet potato.
Thanks for looking! And come on Spring!
Comments
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That looks awesome ny, what kind of raised grid are you using?I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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I need to cook more Salmon. Yours looks great. :P
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Drool! Very fine meal.
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Looks delish.
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Man that looks good, just finished eating and now I'm hungry again!
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YUM!
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LOL - seeing that today is still Thursday and you are having fish when it's not yet Friday (during Lent) then I'd bet a bunch of donuts to dollars that you aren't Catholic!
BTW yes, Raging River is a killer on salmon. I assume by saying you cleaned it up you meant that trick of cutting out the tale tale mud vein down the side on the skin side. Talk about making a world of difference! I have served "cleaned up" salmon to people who said they hated the taste - but mine with that dark brown vein cut out before cooking is WONDERFUL!(otherwise that dark vein will taint the whole piece) Note the channeled V cut out.
Re-gasketing the USA one yard at a time -
Great looking catch there!!
I love that rub!! -
I've seen salmon cooked a million different ways. That salmon looks like no other, I can see the sweetness in the photo! Nice meal, Nice photos! Thanks for postingBGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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Thanks for the tip Ron. I don't fix salmon often and I will watch for that vein next time.
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Your salmon looks great. Love Ragin River on salmon.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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The salmon looks great. Spring has begun in the south so it can't be too far away for the folks up north.
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