The BBQ Guru
357 Ivyland Road
Warminster, PA 18974-2205
Wild Salmon with Sweet Maple Glaze
Wild Salmon filets
Marinate salmon filets in ginger ale and whisky for 3 hours in a refrigerator.
Set Tallboy to 325° F
Pat filets dry and shake with Raging River Rub Place salmon, place skin down on the 3rd rack up from firebox. Melt butter with 3 tsp of real maple syrup and baste top of filets every 5 minutes.
Cook until the internal temp is 140° F