BBQ Salmon

Recipes . . . where pepper grinders and peppercorns are the stars.
OK, well maybe not the stars, but at least one of the key tools and ingredients.

I just love fresh salmon on the BBQ!  The consistency and simplicity of this recipe makes it one of my all time favourites.

1. Select only the best quality fresh fish!
We buy our fish from our local farmers’ market.  I prefer salmon filets for this recipe, but when it is not available fresh, I’ll often substitute with fresh local trout or whitefish.

2. Prepare the fish.

  • Wash and pat dry the fish fillets
  • Spray the skin side of the fish with a light cooking oil spray.  This will help to prevent sticking to the grill and will also help to separate the skin from the flesh later.
  • Place fish skin side down in glass baking dish.
  • Apply approximately 1 teaspoon of freshly ground Peppercorn Steak Spice to each fish filet.
    See the spice blend recipe at
  • Lightly drizzle each filet with maple syrup
  • Cover and refrigerate for at least a couple of hours (overnight is even better).
  • Remove from refrigerator and allow to come to room temperature before cooking.

3. Cooking the Salmon filets

  • Preheat your barbeque to a high setting.
  • Place fish on grill, skin side down.
  • Close lid and cook over indirect heat until done (approximately 8 – 12 minutes depending on the heat of your BBQ)
    Salmon is done when is is a light pink color and feels firm when you press the back of the fork into it

4. Serving recommendations.
Server with a slice of lemon and a side of parsley boiled new potatoes or wild rice.


Enjoy !

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