Salmon hold up to the smoking and heat of the grill perfectly. The sweet maple flavor mingled with a little bit of heat and smoke pair with the salmon perfectly.
Ingredients:…2 lb salmon fillets …¾ cup maple syrup…¼ cup brown sugar… ½ cup orange juice …¼ cup apple cider vinegar …1 tablespoon Dijon mustard …2 cloves garlic, crushed and minced …1 teaspoon red pepper flakes …1 teaspoon rosemary …1 teaspoon salt …1 teaspoon ground peppercorns…1 tablespoon olive oil …Lemon slices and fresh thyme for serving
Directions:…In a saucepan, combine the maple syrup, brown sugar, orange juice, and apple cider vinegar. Heat over low, stirring until brown sugar is completely dissolved.
Add in the Dijon mustard, garlic, rosemary, salt, and peppercorns. Continue to heat on low for 2 minutes, stirring constantly. Remove from heat and let cool.
Portion the salmon. Place salmon fillets in a large baking dish and cover with marinade. Cover and refrigerate for at least two hours.
Prepare and clean the grill. Bring the heat to approximately 275°F.
Remove the salmon from the marinade and discard excess liquid.
Lightly oil the grill grates with the olive oil.
Place salmon on the grill, cover and cook for approximately 40-50 minutes, or until salmon is pink, flaky, and cooked all the way through. Turn 4 times during the cooking process so all faces of each fillet get grilling marks.
Remove from heat and allow to rest for 5 minutes before serving. Serve with lemon slices and sprinkle with fresh thyme.