Prize-Winning Barbecued Salmon

I’m so happy to present you with this excellent recipe! I’d misfiled it years ago and - thinking it was gone forever - went into a bit of a slump about it. To my amazement, I’ve just found it misfiled under “Cakes” or some other wacky place, but there you go! And here it is! 

There’s a history to this recipe, which in its original form was the long-ago creation of Vancouver, Canada, firefighter and barbecue competitor David Veljacic. The late Veljacic named his creation “The Only.” As sometimes happens with recipes, it wasn’t - because Veljacic and other cooks tinkered with it over the years, coming out with modified versions. 

Veljacic’s original recipe is still online, but I’m a fan of this version - as you will be. Fish recipes are often interchangeable with other species of seafood. While I haven’t tried the recipe with anything but coho and sockeye salmon, I suspect the ingredients and method would work well with halibut or any other thick, firm, whole fillets. 

David Veljacic’s Prize-Winning Barbecued Salmon:

This recipe requires extra time 

for marination

5 large garlic cloves, chopped fine
3 tbsp. (45 mL) finely chopped fresh parsley
3 sun-dried tomatoes (packed in oil), chopped fine
1/2 tsp. (2.5 mL) salt
1/4 c. (60 mL) olive oil
2-to-3 lb. (1-to-1.5 kg) salmon fillet

In jar, combine garlic, parsley, tomatoes, salt, and olive oil. Shake we;; and let stand overnight in refrigerator.

Place salmon, skin-side down, on large piece of greased foil; place over low heat of gas barbecue. Close barbecue lid and grill 10 min. With very sharp knife, cut two lengthwise slits in fillet, dividing surface of fish into thirds. Cut into fish skin, but not through it. Spread garlic mixture over fillet and into slits. 

Close barbecue lid, raising temperature to medium. Cook an additional 15 min. or until done - but not dry. You’ll want the oils from your fish to appear slightly “milky.” Serves 6-to-9.