Sunday, June 17, 2012

Barbecued Maple Dijon Salmon

Who doesn't love salmon? Salmon is the typical entrée I grew up eating every Friday night. My mom's was the typical Saumon a la Maroccaine with tomato sauce, garlic, paprika and coriander. I really love the maple Dijon tang combined with the smokin flavor in this fish recipe. Enjoy this one!

Author: Levana Kirschenbaum
PREP TIME: 15 min | TOTAL TIME: 35 min | Serves 4

  • 4 slices of salmon filet
  • 1 tbsp of Dijon mustard
  • 2 tbsp of soy sauce
  • 2 tbsp of maple syrup
  • 2 tbsp of toasted sesame oil
  • Grounded pepper to taste


  1. Place salmon fillet in a tupperware.
  2. Blend the toasted sesame oil, maple syrop, dijon mustard, ground pepper, and soya sauce.
  3. Pour the sauce on the salmon filet and let marinate for 1 hour.
  4. Heat your BBQ to medium and place each slice on the grill. BBQ for 5-6 minutes ensuring the inside of the fish is nice and moist and not overcooked.

Halibut & Salmon BBQ Kabobs

Serves 8
  • Tools: BBQ (preferably charcoal BBQ because I love the taste of it) & wooden kabob sticks soaked for 10 minutes in a bowl of water (this prevents the wood from burning up).
  • 10 ounces of Halibut cut in cubes
  • 10 ounces Atlantic Salmon cut in cubes
  • 2 red peppers sliced in small 12
  • 1 yellow pepper sliced in 12
  • 1 large white onion sliced in triangular pieces
  • Alternative vegetables: You can add mushrooms or zuchini as well)
  • Sea salt to taste
  • Freshly grounded peper
  • 2 tbsp olive oil


  1. Prep your vegetables and fish and ensure your wooden sticks are moist.
  2. Heat BBQ on Medium heat
  3. Marinate your cubed fish in a large bowl with the oil, salt and pepper (and spices of choice)
  4. Take your wooden stick and place an onion all the way through, then a cube of Salmon, then a pepper and alternate again to onion, Halibut cube pepper.... until you are at the top of the kabob. Repeat the process for each kabob stick at least 8 sticks. Place the kabobs on the grill for approximately 7 to 8 minutes and ensure not to overcook the fish, as you want that tasty moisture.  And voila you have fish kabobs  that can be accompanied with a spinach strawberry salad (recipe to come next week).

Montreal BBQ Dumsticks

Photograph by Leslie Perez. All rights reserved.
INGREDIENTS serves 6 to 8

  1. In a  tupperware or Pyrex container blend the skinless drumsticks, sliced red pepers and onions and the ClubHouse seasoning let marinate in the fridge for 30 minutes.
  2.  Heat the BBQ to Medium- High for 5 to 10 minutes and lay the drumsticks on the grill, tossing them for 15 to 20 minutes (you want to ensure the inside of the drumsticks are well cooked).