Grilled salmon with a dry rub and marinade
Combine first 7 ingredients (less salmon) and pour into ziploc bag. Add salmon and marinate in refrigerator for 3 to 6 hours, then let salmon stand at room temperature for at least 30 minutes before grilling. Pat dry with paper towel.
Mix together the butter and maple syrup and brush over entire surface of the salmon. Sprinkle with a liberal amount of the BBQ dry rub.
Set the EGG up for direct cooking at 350 degrees F. Place the salmon on a fish grid and cook for 15 to 20 minutes. Salmon is done when a knife inserted in the fillet slides in easily with no resistance.
Remove the salmon, brush on any remaining maple syrup and butter mixture and wrap in foil for 5 to 10 minutes before serving.
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Serving Size: 1 Serving (2313g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1703 | ||
Calories from Fat: 612 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68g | 91 % | |
Saturated Fat 18.1g | 91 % | |
Monounsaturated Fat 31.9g | ||
Polyunsanturated Fat 14g | ||
Cholesterol 61mg | 19 % | |
Sodium 328.7mg | 11 % | |
Potassium 10095.6mg | 266 % | |
Total Carbohydrate 261.4g | 77 % | |
Dietary Fiber 30.7g | 123 % | |
Sugars, other 230.7g | ||
Protein 51.7g | 74 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1703
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