Wild Cherry Hot Smoked BC Salmon
Cherries and hot sauce and salmon go so well together! This marinade/sauce/glaze has just about everything you need for flavour perfection. Add in a kiss of smoke, and it's perfect for the summer routine!
Recipe supplied by Cory Walby. https://www.saturdaynighttestkitchen.com
Ingredients
1 Filet of Wild BC Spring Salmon – Skin on
¼ cup Brown Sugar
2 tsp Soy Sauce
2 tsp Maple Syrup
2 Tbsp Hot Sauce
1 tsp Grainy Mustard
½ tsp Dried Dill
½ cup Chopped Fresh Cherries
Directions
Begin by adding all the ingredients to a bowl and mix well. Feel free to smash the cherries with a spoon to release more of the juices. In a non reactive dish, pour in half of the mixture. Add in your salmon, skin side up, so that the marinade is touching all the flesh. Cover with cling wrap and allow to marinate for anywhere from an hour to four.
When the marinade is completed, remove the salmon and place onto a wire rack. Preheat your grill or smoker to 250°f. Once the smoker or grill has come to temp, place your BC Salmon on the grates and allow to smoke for 35 min to an hour or grill till the flesh flakes away from the skin. You will know it’s done when the flesh flakes away easily.
Using a brush, gently paint the salmon with the reserved Marinade. Serve Warm!
Enjoy!
This project is supported by the BC Government Buy BC Partnership Program: delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.
