“The Only BBQ Salmon” Recipe
By David Veljacic
This prize-winning recipe will make you a champ with the guests at your next barbeque party. Hint: An abundance of garlic calls for a parsley garnish!
1 salmon fillet, about 1 1/2 lbs/750 grams
8 large garlic cloves
1 tsp. salt
4 tbsp. finely chopped parsley
2 tbsp. finely minced sun dried tomatoes
1/4 cup olive oil
Chop the garlic cloves finely, sprinkle with salt and grind together with the flat of a knife. Combine with the parsley, tomatoes and oilve oil and store, covered, in the refreigerator overnight.
Prepare the barbeque and oil the grill to help prevent the salmon from sticking. With a s sharp knife cut two lengthwise slits in the fillet, being careful to cut to, but not through, the skin. Spread half the garlic mixture over the fillet and into the slits. Place skin side down on the barbeque grilll at low tempertaure. Close the lid. Barbeque for 10 – 15 minutes. Spread remaing garlic mixture over the fillet, close the lid, increase the temperature to medium, and cook another 15 minutes or unitl the flesh seperates into natural moist sections when pressed with a fork.
Preparation time: Overnight
Cooking time: 20 – 30 minutes
About David Veljacic
A Vancouver Fireman, David Veljacic began barbequing competitively seven years ago. he has captured prizes internationally for his BBQ Salmon recipes, and in 1991 he was the Canadian Barbeque Champion.
About the BC Salmon Marketing Council
This recipe was generously donated by the the BC Salmon Marketing Council. The Council was established in 1991 under the BC Farming Fishing Industries Development Act to promote the interest of producers of commercially harvested BC WILD Salmon. The Council derives revenue by means of the BC Wild Salmon Levy and funding programs & activities. The Council is comprised of 11 Board Directors with extensive seafood industry experience including; Fishermen, Aboriginal, Union and Processor representatives.Partners include all sectors of the BC WILD Salmon industry: harvesters, distributors, processors, retailers, and food service operations.