Chipotle Maple Salmon
Posted by Ecomm Admin on
1. Place your filets in a large Ziplock bag. Pour in about ½ cup Hot & Spicy Bachan’s Japanese BBQ Sauce. Let fish marinate in fridge for at least 30 minutes.
2. Start your rice well before you begin cooking! If you’d like superb rice, rinse clean and then let soak for at least 30 minutes prior to cooking. Moist rice is the best rice!
3. Season all skinless sides of your filets with the Maple Chipotle Rub
4. Indirectly grill at 400 degrees until internal temperature reaches 115 or so.
5. While fish is cooking whisk together all ingredients for Spicy Mayo and slice up your avocado.
6. Open the searing grate on your smoker and flip the salmon flesh down to add color and char until indirect temperature reaches 125-130. Periodically check the fish to ensure nothing is burning. If things start to burn move back to indirect heat skin side down until done (note: FDA recommends salmon be cooked at 145 but according to Thermoworks 125-130 is the bullseye and we couldn’t agree more! If you choose to cook your fish to 145 make sure you leave it in the indirect heat for a bit longer; about 8 minutes)
7. Serve over your rice add some sliced avocado.
8. Spoon spicy mayo into a ziplock bag, cut the corner and use to drizzle the sauce over your fish
9. Finally hit everything with a bit more Hot & Spicy Bachan’s goodness
4 skin-on ~2inch salmon wide filets
1/2 Cup Bachan’s Hot & Spicy Japanese Barbecue Sauce
Pitboss Maple Chipotle Rub 1 Cup Spicy Mayo
1 ½ Cup rice
Prep Time: 35 Minutes
Cook Time: 15 Minutes