WBT@Home Recipe Spotlight: Chef Larry Greene's Maple Dijon Salmon

WBT@Home Recipe Spotlight: Chef Larry Greene's Maple Dijon Salmon
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3 LB Salmon side (Boneless/Skinless)
1 cup Maple Syrup
1/3 cup Rice Vinegar
½ cup Orange Juice
¼ cup Soy Sauce
2 tbsp. Brown Sugar 


Rinse Salmon side with cold water and pat dry. (Set aside)
In a large bowl combine Syrup, Vinegar, Orange Juice, Soy Sauce and Brown Sugar and mix well with a wire whip.
In a shallow rectangle pan (some to accommodate the size of the fish) lay Salmon flat side down. You can cut your Salmon into portion size if you like before placing in the pan. Pour marinade mixture over the Salmon. (This should cover Salmon completely) Let stand in marinade for at least two (2) hours. 
I use two methods of cooking.


1. Get a cedar plank approx. 18-20 inches long and 6 inches wide. Submerge plank in water for at least six (6) hours, preferably overnight. (This will prevent plank from burning prematurely).

2. Remove Salmon from marinade. Place on soaked plank and put on pre heated B.B.Q. grill (Gas or Charcoal) close lid and cook over flame for about 25-30 minutes. Fish should have a nice Smokey color. Leave on plank to serve.  


1. Remove Salmon from marinade and place on pretreated (a little oil or Pam spray) sheet pan. Place in preheated oven 375 degrees and bake for 20-30 minutes. Salmon should have a nice brown tint to it. Garnish with Lemon slice and Organic Micro Greens.


If you would like a sauce, take remaining marinade, put in a sauce pan. Bring to a boil and reduce by half. Drizzle on Salmon right before serving.

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