Grilled Chipotle & Maple Glazed Salmon
This grilled chipotle, maple glazed salmon was cooked on the Big Green Egg MiniMax over red hot Jealous Devil Charcoal. Grilling this beautiful piece of salmon on a bed of lemon slices over a cedar plan ensures a juicy, smoky and perfect cook. The sweet and spicy chipotle dry rub rested on the salmon for about 30 minutes prior to going on the grill to really let the flavors meld. The last 5 minutes of grilling, the salmon was given a generous glaze of sweet Vermont maple syrup! This is a dish your people will ask you for again and again!
Ingredients
Chipotle Dry Rub
- ¼ cup dark brown sugar
- 1 ½ tbsp chili powder
- ½ tbsp cumin
- ½ tbsp dried chipotle powder
- 1 tsp paprika
- 1 tsp kosher salt
- ½ tsp freshly ground pepper
Ingredients
- 1 ½ lbs salmon filet
- 1 tbsp olive oil
- ¼ cup maple syrup
- 2 lemons, one halved, one sliced in medium slices
Instructions
Prepare Grill
- Start your grill and heat up with red hot Jealous Devil Charcoal. Cooking will be indirect heat. Target heat is 450° for grilling salmon.
Prepare Cedar Plank
- Soak and immerse cedar plank in water for 1 hour.
Prepare Chipotle Dry Rub
- Combine all dry rub ingredients in small bowl, and stir to mix.
Prepare Salmon
- Coat both sides of salmon with olive oil. Sprinkle Chipotle rub on the meat side and rub gently all over the salmon, don't forget the sides.
Grilling Salmon
- Place lemon slices on prepared cedar plank, and place salmon on top of lemon slices. Grill for 15 minutes. The last 5-10 minutes glaze salmon with the maple syrup, and grill salmon until internal temperature reaches 130-135 degrees.
- The last 5 minutes of grilling time, place halved lemons on grill, until char marks appear.
- Let salmon rest for 5 minutes, slice and serve with grilled lemons which you should squeeze over the salmon.
Notes
Sides: I served Spanish Rice with red and yellow peppers, and a side of mixed grape tomatoes.
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