This recipe is by David Veljacic a Canadian BBQ Champion. You need time to marinade the salmon overnight in the fridge. It is a fantastic recipe. Please read the review by Wayne in Vancouver -I am sure that he knows what he is talking about I suggest that you try it his way. I copied this recipe from either a Vancouver paper or local magazine. Next time I make it I will do as Wayne suggests and if that works I will rewrite the recipe to reflect his comments - Thanks Wayne
- Chop the garlic cloves finely, sprinkle with salt and grind together with the flat of the knife. Combine with the parsley, tomatoes and olive oil and store, covered in the fridge overnight.
- Prepare the BBQ and oil the grill. With a sharp knife cut two lengthwise slits in the fillet, cut to, but not through, the skin. Spread half the garlic mixture over the fillet and into the slits. Place skin side down on the BBQ grill at low temp with the lid closed for 10-15mins. Spread the remaining garlic mixture over the fillet, close lid, increase the temperature to medium and cook another 15mins or until the flesh seperates into natural moist sections when pressed with a fork.
you do not marinade the salmon overnight!!! you make the marinade the night before and store in the fridge. you marinade the salmon with half the marinade just before bbqing then halfway through cooking you add the rest.Dave Valjacic was a good friend of mine and this is his recipe. look up his name on the internet and you will see the original recipe.
I didn't have my grill set up, so I modified this to prepare in the oven. I cooked it for 15 minutes at 300 degrees and after putting the second layer of marinade on I cooked for 10 minutes at 350. I enjoyed the tomato and garlic flavor with the herbiness of the parsley. Another nice way to enjoy salmon.
Great taste, beautiful appearance, and easy to make -- it doesn't get any better than this. Definitely lives up to it's name as The "Only" BBQ Salmon. I was a little leery of 8 cloves of garlic, but the garlic was not overpowering. The only thing I would change next time (and there will be a next time that I make this recipe), is cut the salt down to 1/2 tsp. That's just my personal preference (I don't like a lot of salt in my food). Thank you for a wonderful recipe.