Grilled Salmon with Apple Syrup
Apple syrup provides a mildly sweet sauce for these salmon fillets. Whether they are smoked or grilled, the fillets glaze nicely when basted. Everyone always love it!
- For the Salmon:
- Salmon fillets
- Camp Chef's Kickin' BBQ Rub
- For the Apple Syrup:
- 2 liters apple juice or apple cider
- 1 Tablespoon pickling spice
- 2 cinnamon sticks
- 1 jalapeño, cut in half or 1 teaspoon red pepper flakes
For the Grilled Salmon:
Preheat pellet grill or BBQ box to high or 400 degrees F.
Liberally apply Camp Chef's kickin' BBQ rub to salmon fillets.
Start flesh side down for 7 minutes then skin side down or 7 minutes or until internal temperature reaches 145 degrees F.
Serve with heated apple syrup.
For the Apple Syrup:
Put apple juice and spices into a sauce pan, if using jalapeño, cut in half and add. Bring to a boil and simmer on medium heat until reduced by half. Strain the liquid through mesh strainer, this will prevent the spices from burning and making your syrup bitter. Pour the liquid back into the sauce pan and simmer until syrup consistency. Apple syrup will thicken more as it cools. This may take several hours to reduce.