The BBQ Guru
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The BBQ Guru
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Wild Salmon with Sweet Maple Glaze

Wild Salmon filets
Real maple syrup
¼ stick of butter
Dizzy Pig Raging River Rub
2 cups Ginger ale
2 shots of your favorite whisky

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

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