Grilled Salmon with Maple Glaze

Grill up some goodness with these easy-to-make salmon fillets, rubbed with a mix of brown sugar, smoked paprika, and more, then seared on the bbq and glazed with a tasty combo of soy sauce, maple syrup, and fresh orange juice—simple, delicious, and perfect for your next barbecue.

Ingredients:

• 4 170-227g skin-on salmon fillets, pin bones removed, or a 907g whole fillet, sliced into 5cm thick fillets
• 1 tablespoon extra virgin olive oil
• 1 tablespoon brown sugar
• 2 teaspoons kosher salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper

Instructions: 

1. Set EGG for direct cooking at 232°C – 260°C.
   Pro tip: set EGG for direct with EGGspander, without the convEGGtor, for an even cook.
2. Prep Salmon: In a small bowl, combine all the rub ingredients, and in a separate bowl, combine all the glaze ingredients and set aside.
3. Season Salmon: Coat salmon pieces in olive oil, then sprinkle the dry rub over the salmon liberally.
4. Grill Salmon: Place salmon, skin side up, on the grill over direct heat. Let it sear for up to 4 minutes. You know it’s ready to flip when it doesn’t stick to the grill. Flip, close lid, and continue cooking for another three minutes skin side down.

Orange Maple Glaze Ingredients:

• 2 tablespoons soy sauce
• 1/4 cup maple syrup (honey works too)
• 1 medium orange, juiced
• 1 teaspoon salt

Orange Maple Glaze Instructions:

After three minutes, brush the glaze over the top of the salmon and close the lid to finish cooking. Check the internal temperature of the thickest part of the salmon and remove when it reaches 52°C for the upper end of medium rare. If your flame is too high, move to indirect heat and check the temperature more often. Remove and rest for 10 minutes: drizzle with additional glaze just before serving.