Grilled Salmon with Orange Maple Glaze
Set a fire in your Evolve Kamado grill and allow it to reach a temperature of about 80°C.
Place ceramic deflectors on one side and grill grate on both sides for direct and indirect cooking.
Combine all the ingredients for the dry rub and glaze in separate bowls.
Brush salmon with olive oil and sprinkle with the dry rub generously.
Place salmon skin side up on the grill over direct heat. Let it sear for up to 4 minutes. You know it’s ready to flip when it doesn’t stick to the grill. Flip, close lid, and then cook on direct heat for another three minutes skin side down.
Brush the glaze over the top of the salmon and close the lid to finish cooking. Check the temperature of the thickest part - it should reach about 60°C.
Remove the salmon from the Kamado grill and leave it to rest for 10 minutes.
Drizzle with the leftover glaze before serving.
Make sure the grill grates are clean and brushed with olive oil. While the salmon is cooking, grill small potatoes potatoes or your other favorite vegetables on indirect heat over the heat deflector.
200 g salmon fillet
1 tablespoon olive oil
1 tablespoon brown sugar
2 teaspoons kosher salt
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
Orange Maple Glaze
2 tablespoons soy sauce
1/4 cup maple syrup (honey works too)
1 medium orange, juiced
1 teaspoon salt