Barbecued Glazed Salmon
This teriyaki-like salmon is full of flavor. Kriek beer, soy sauce, mirin, brown sugar, garlic, ginger and orange zest make up the delicious marinade. 
“What the krikey is kriek beer?” you might ask? It’s only the best new discovery of the summer. Here is a post that you might also find interesting from a blog called “a good Beer Blog“. Alan the author, talks about lambic beers in general.
Though it is not a new beer on the market, it certainly was new to us. I was making this dish which called for kriek beer and I asked Joe if he could go to the liquor store to buy some. He actually called me from the store and said, “Ah…you know it’s cherry beer right? Do you still want it?”. That’s when I read him what Steve Raichlen had to say about it in his latest cookbook Planet Barbecue…and I quote: “If you’ve never tasted it, run, don’t walk, to buy some – its complex flavor can hold its own against wine.” Now I don’t know about you, but when someone tells you to run to try something, I am thinking it’s probably worth it.
We made the marinade – which was very easy – with one bottle and we had a couple of extra bottles to serve with dinner. 
We grilled a beautiful side of salmon that our friend Takeo gave to us. He caught it up in the Queen Charlotte Islands. It was just fantastic!
We served it with some nice, steamed green beans, grilled carrots and mashed potatoes. The marinade, which is boiled down and served as a glaze to go along-side the fish really adds a nice, rich finish.
I will definitely make this salmon again. As for the kriek beer…we have already had seconds of that :-)
Here is the full text recipe for the Barbecued Glazed Salmon Recipe
Have a great weekend everyone! And for all of you Canadians out there, have a super long weekend.
Cheers!
dawn
I’m going to give this a try, I’m always looking for something different to do with salmon, thanks for sharing!
-Gina-
I am not a huge fan of Salmon, but think this sounds delicious. I do eat lots of fish, however. So, doing what I always do when I come across a dynamite recipe, I will substitute fish, probably with Halibut. I think it can withstand that marinade I’ll take bets. Sounds yummy. Thanks again.
Always looking for new ways to do salmon and this sounds like the next one on my list to try. I love the glazed look, and to finish it on the grill is perfect for summer. I love wine and hard alcohol, but have never been a fan of beer except for cooking with it. That said, I have tried the Krieg Lambic before and enjoyed it more than any other beers. Thanks for the recipe!
Just visiting your site after a long time. This Barbecue Glazed Salmon Recipe sounds delicious – I could almost taste it! When I try it this weekend, I am going to add fresh chopped cilantro on top when serving it.
Hi: Well I had a big dinner party (with you mom JOE) and made this dish. All enjoyed but I must say a lot of work plus followed the directions and the sauce was not a syrup like you directed Dawn. What did I do wrong? I am thinking there was nothing in the sauce to make it thick right??? So what was wrong. We all did enjoy the way it came out at least they Co. said they did. Many thanks again and loved the beer also.
Glad you enjoyed the salmon Diane. As far as the sauce not being syrupy at all perhaps you did not reduce it enough. That being said you were not really looking for a thick syrup-like or molasses-like consistency (at least not while it’s hot). You just want a thicker sauce that will sort of coat the back of a spoon.
Hard to give exact times with stuff like this as it all depends on your heat source, pot etc etc etc.
All the best.
I made this yesterday and it was amazing. I oiled the grill pretty well (or so I thought) before putting the salmon on the grill (I used a whole side, not fillets) but it still stuck badly. Unless you like salmon skin jerky I’d suggest wiping any marinade off of the skin side of the salmon first, and oiling that as well, that might help.
Either way though, this was delicious, and well worth making. Highly recommended.
Always looking for new ways to do salmon and this sounds like the next one on my list to try. I prefer a glazed look, and to finish it on the grill is perfect for summer. I love wine and hard alcohol, but have never been a fan of beer except for cooking with it. That said,Thanks for the recipe!