As a kid, I spent my summers on Manitoulin Island. Every year we borrowed my grandparents’ trailer for a few weeks and we headed to “the Island” as it’s commonly known. All the cousins would gather at the same campground and we would have a blast.
Early every morning we would go the docks, load up the boat and head out on the water to fish for salmon. We would spend hours out there, my dad and I and whoever decided to join us that day. Often times my cousin would join us, but I was always onboard.
The afternoons were spent at the campground’s beach, swimming, playing and catching minnows. Our evenings were filled with cookouts, campfires and hide-and-seek. We often ate what we caught that morning. Maple BBQ Salmon was a summer staple for us.
This delicious meal is easy to make and packs a whole lot of flavour into a very small foil pouch. While we love cooking this on the barbeque, it can also be done in the oven by simply baking it for 20 minutes. I sometimes do this during the winter, when I’m in need of a small reminder of summer. Try it and I’m sure it’ll join your barbeque repertoire!
- Salmon (either 4 individual portions or a half fillet)
- ⅓ cup Barbeque sauce (my homemade recipe is here)
- 1 tbsp lemon juice
- 3 tbsp real maple syrup
- Slices of lemon (optional)
Preheat your barbeque to 350°F.
- Place the salmon on a strip of aluminium foil that has at least 1 ½ inches of extra room on all sides. Cut a second piece of foil just as big and set aside for now.
- In a bowl, mix together the barbeque sauce, maple syrup and lemon juice until smooth and fully combined.
- Coat the salmon equally and fully with the sauce. Place lemon slices down the middle if desired.
- Loosely place the second piece of foil over the salmon and carefully roll the two layers together forming a seal on one side. Repeat on all sides until the salmon is in a sealed foil pouch.
- Place the pouch indirectly on the heat of the barbeque. You can either place it on an upper rack or turn off half the barbeque and put it on that side. Cook for 15-20 minutes.
- Carefully open the pouch and allow to grill for 2-3 minutes more, allowing everything to get a little bit of a glaze.
- Remove from the grill and serve.