E-Z MAPLE GLAZED SPICY SALMON FILLETS
This easy and delicious salmon recipe is shared by my son, Jeff….a grill devotee.
Seafood seasoning or cayenne pepper or a combination as desired
Chopped English walnuts as desired
Liberally rub seafood seasoning and/or cayenne pepper on both sides of each fish fillet; cover fish with plastic wrap and refrigerate for about 1 hour. Arrange fish fillets on a broiler rack lightly coated with non-caloric vegetable cooking spray in a broiler pan about 4 to 6 inches from heat source, or on a barbecue grill rack lightly coated with non-caloric vegetable cooking spray, over slow to medium charcoal coals (ash gray and glowing) or gas grill set at medium setting. Brush fillets liberally with maple syrup. Broil or grill fillets or steaks about 2 minutes; turn fillets/steaks (over), brush fillets with additional syrup, and grill 2 minutes. May season fillets with salt after they have started to brown.
Arrange foil with drained wood chips on grill (not used in broiler). Arrange fish fillets atop chips; liberally sprinkle chopped English walnuts over top of fish fillets and continue grilling for about 4 to 8 minutes or until done. Do not overcook as fish will become tough. Fish should be opaque in color and flake easily with a fork. Garnish as desired.
Pan Grill: Melt 1 tablespoon butter or heat 1 tablespoon cooking oil (corn, canola, or safflower oil) in a large heavy skillet or electric fry-pan (see note). Coat fillets with syrup as previously directed. Place fillets or steaks in pan and sauté over moderate heat, about 4 to 6 minutes per side, turning fillets or steaks once, until fish is opaque in color and flakes easily with a fork. Toast walnuts separately in a slow oven (325 degrees F.) for about 7 minutes or until lightly browned; sprinkle over pan-grilled salmon just before serving. Do not overcook.
Baking: Or, arrange fish fillets on a sheet of heavy-duty aluminum foil; baste liberally, all sides, with syrup; close foil, sealing tightly. Bake in a preheated moderate oven (350 degrees F.) for 8 to10 minutes, or until fish flakes easily with a fork and is opaque in color. Open foil and liberally sprinkle tops of fillets with English walnuts. Turn oven to broil and broil just to crisp nuts. Do not overcook.
Note: May also use trout or red snapper or rockfish or bluefish or monkfish fillets, if desired.
Note: May omit butter or oil, if desired; lightly coat skillet with non-caloric vegetable cooking spray.