Prep Time: 2-4 hours (including marinating time) Cook Time: 10-15 mins Serves: 4-6

Ingredients

1/4 cup maple syrup

1 tsp Dijon mustard

2 tablespoons brown sugar

1-2 tablespoons soy sauce

4-6 salmon fillets

Method

Nothing much. Just combine all the ingredients together, add the salmon and refrigerate it for at least 2-4 hours.

Best cooked on the barbecue, but can also be cooked in a pan, if the salmon is skinless. Medium-high heat for cooking. Pan or barbecue cannot be too hot otherwise the marinade will burn.

The cook time is approx. 10 mins, depending on the size and thickness of the fillet.

Notes

This is best cooked on the barbecue. When cooking on the stove, if the salmon starts to burn and/or stick, cut the cooking time short, place the salmon into a lightly oiled baking dish or a baking tray lined with baking paper and place into an oven at 180C for around 4-5 mins.

Whatever you do, to avoid burning the salmon or damaging a pan, do not cook the salmon on the stove. We do not recommend this.

Use salmon fillet or tail, either with skin on or off, as long as whatever you use is boneless.

To get the perfect crispy skin, cook the salmon skin side down first. When flipping the salmon over, peel the skin off the salmon using either a pair of tongs or a butter knife. Place the skin onto the pan or plate, gelatinous-side down and cook on that side until crunchy. This step is optional.

Also, there will be leftover marinade in the dish or bowl you use to marinate the salmon; do not waste that. Just before you serve, pour the leftover marinade into a small saucepan with 2 tablespoons water and reduce over a medium-high heat until sticky and thick. That makes the perfect sauce.

This can be served with any side dishes, such as the following:

Mash (potato or sweet potato)
Salad (if serving with roast veg)
Steamed rice
Roast vegetables
Steamed vegetables
Stir-fried vegetables, Asian-style

Best for…

BBQs, dinner parties, comfort food (despite being more of a restaurant-quality dish)