Smokehouse Maple Salmon
On The Grill
by Andrea Alden
Preheat your grill to 400°F with a Cast Iron Skillet
or cast iron frying pan and the coconut oil. If the salmon fillets won’t fit in the single cast iron skillet, you should use two.
Season the fillets lightly with salt and pepper.
In a small dish, whisk together the Smokehouse Maple and maple syrup together, then pour half of the mixture over both fillets, spreading it out.
Gently transfer the fish into the cast iron. Grill over indirect heat for about 5 to 6 minutes. Drizzle half of the remaining sauce over the fish once more before finishing grilling for another 3 to 7 minutes, or until the fish fillets flake easily.
Serve the fish immediately with your favorite sides and seasonal veggies topped with the remaining sauce.
It may just be me, but I love my cast iron frying pan. Making fish in cast iron just makes sense. The sauce on the Smokehouse Maple Salmon caramelized slightly, but thanks to the coconut oil (and a well seasoned pan) it didn’t create a sticky mess. Next time I make this, and trust me there will be a next time, I am going to do everything the same, but add the cooked rice to the pan when I add the second round of sauce. Then I will have a sort-of fried rice with sauce thing happening, and it will be even better! What’s your favorite recipe for a cast iron pan? Leave a comment and tell us! Happy Grilling!