Share your best wheat-free glaze recipe for salmon!

[dan martin]

Hi Guys,

I've had very good results from using Dutch's glaze recipe for smoked salmon in the past, but I'm going to be doing a side of salmon for my mother-in-law this weekend who happens to have Celiac disease and can't eat any wheat products. The soy sauce in Dutch's recipe is the only thing she couldn't eat from that ingredient list.

Can you think of any substitutions for soy that would work for that recipe?

If not, I'd also love to hear some other delicious glaze/rub ideas for salmon you've tried before.

Thanks!

Dan

 

[meatball]

Dan,
Sometimes I like to smoke salmon without a glaze. Don't know if you like black pepper a lot, but I like to use lots of fresh ground pepper corns and kosher salt, kind of like a rub on top. That's really my favorite smoked salmon - good for breakfast, lunch or dinner. Or sometimes I rub the top, not to thoroughly but enough, with Old Bay. I do like to have the glaze sometimes, but the only glazes I know have soy sauce.

 

[dan martin]

Thanks for the suggestions. I was thinking of doing a lemon pepper rub with a little sea salt. What is Old Bay?

 

[scubadoo97]

If you are looking for Asian flavors you could use fish sauce in place of soy sauce for the salt kick. I would also stay away from other browning sauces like Maggi or Kitchen bouquet

 

[jamesb]

This is our favorite Salmon recipe. This is from Jim Minion's CarDogs BBQ Team...The finishing rub produces a sort of glaze on the end product. I included a plated pic of the last time I did this a couple of weeks ago...

"Official Cardogs BBQ Salmon"

Dry Rub
1 cup light brown sugar, packed
1 cup non-iodized table salt
3 TBSP granulated garlic powder
3 TBSP granulated onion
1 TBSP dried dill weed
1 TBSP dried savory
2 tsp dried tarragon
Mix all ingredients thoroughly. Turbinado sugar may be substituted for brown sugar. To substitute garlic salt and onion salt, reduce table salt to 1/2 cup and double garlic salt and onion salt to 6 TBSP.

Finishing Rub
1/4 cup light brown sugar, packed
1 TBSP granulated garlic powder
1 TBSP granulated onion
1 tsp dried savory
1 tsp dried tarragon
Mix all ingredients thoroughly. Turbinado sugar may be substituted for brown sugar.

Buy a fresh, 3-pound salmon fillet, preferably Sockeye or King. Remove the pin bones using tweezers or needle nose pliers. Do not remove the skin. Place skin-side down in a glass or stainless steel pan.

Pack the dry rub on the flesh side of the fillet, approximately 1/4" thick. Let the fillet rest in the refrigerator for 2 to 3 hours (the longer you leave the rub on, the stronger the salt flavor). Rinse the fillet in cool, clean water to remove the dry rub, then pat dry. Allow to dry for about 30 minutes, until the flesh becomes tacky.

Heat a barbecue grill to medium to medium-high. Sprinkle finishing rub on the fillet (twice what you would use as if you were heavy salt and peppering). Cook with the lid closed to an internal temp of 140-155*F (your preference) measured in the center of the thickest part of the fillet.

We recommend using wood to produce smoke while cooking. On a charcoal grill, just sprinkle a few wood chips on the coals. On a gas grill, place wood chips in a pouch made of aluminum foil. Poke holes in the top of the pouch and place it on the hottest spot under the grill. Alder is our wood of choice, but fruitwoods are a wonderful substitute.

You can also smoke it at lower temps of 225-250*F; this allows for more smoke on the fillets.

 

[dan martin]

This is getting interesting. Thanks for all the suggestions!

 

[jdt]

San J brand soy sauce is gluten free, its available at alot of health food stores, my wife is a celiac so I copied this recipe for soy sauce substitute a while back but never tried to make it as our local grocery store made a really nice gluten free section so we bought the San J

sounds pretty basic but is alledged to be a pretty good substitute

Ingredients
240ml/8fl.oz Molasses
90ml/3fl.oz. Balsamic Vinegar
Sugar to taste