Grilled Smoky Copper River King or Sockeye Salmon with Monahan’s Irish Whiskey Maple Glaze

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Serves 4

  • 2 lb. Copper River king or sockeye salmon fillets
  • Olive oil
  • Coarse sea salt or kosher salt
  • 3/4 pint wood chips, hickory or mesquite, soaked in water for at least 30 min.
  • 4 oz. Monahan’s Irish whiskey maple glaze (available at the market)

Season both sides of fillets with coarse salt and let cure for about 5 minutes. Wipe salt off fillets and lightly baste with olive oil.

Fire up the grill. When coals are white, if grilling a thick king fillet, use indirect heat method by moving coals to the sides of grill so that no coals will be underneath the fillet. If grilling thinner, sockeye fillets you can use direct heat.

On the clean, oiled grill over coals or a med-high heat gas grill, place fillets skin side up, baste with Irish whiskey maple glaze then cover with vents open.

Grill for 4-5 minutes then using two spatulas carefully flip fillets. Baste with maple glaze then again at the end of cooking.

Place wood chips off to the side of coals in a spot so they will smolder.

Grill till barely opaque and a little pink in the center, (10 minutes per inch of thickness total cooking time), fillets will keep cooking when off the heat.

Don’t forget to enjoy the sweet smoky skin!

Monahan's Seafood

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