Friday Foods – Maple Salmon

Here is a simple salmon recipe with a fall twist from A Fork in the Trail.

Maple Salmon

Makes 2 servings

2 6-ounce salmon fillets

1/8 cup maple syrup

1 tablespoon Worcestershire sauce

1 lemon

1/4 cup vegetable oil

Salt and pepper

At Home

Freeze the salmon in a large ziplock freezer bag. When you are ready to leave, put it in a cooler. Combine the maple syrup and Worcestershire sauce in a leakproof container. Pack a lemon. Pack the oil with the other vegetable oil you are taking.

At Camp

Make the marinade in the morning of the day you are going to eat this so that the salmon may absorb the flavors all day. Add the maple syrup and Worcestershire sauce mixture to the bag with the salmon. Cut the lemon in half, and squeeze the juice from one half into the bag. Compress as much air out as you can, seal the bag, and return it to the cooler.

When you’re ready to prepare the salmon, preheat your barbecue or prepare hot coals in the campfire, keeping the heat medium-low. Oil the rack. Place the salmon on the grill, and cook for about 5 minutes on each side. Turn the salmon only once—it’s fragile. It is cooked when the flesh flakes easily and appears opaque. Be careful not to overcook because it dries out the fish. Add salt and pepper to taste.