Skill of the Grill Runner-Up Recipe

Grilled Bristol Bay Salmon with Maple Balsamic Reduction

Local Bellingham chef, Doug Elliot, has been a long-time champion for PNW seafood. This year, he was awarded runner-up at our Skill of the Grill!

Local Bellingham chef-at-large, Doug Elliot, prepares his salmon for the judges at the fourth annual Bellingham SeaFeast.

Doug was one of four chefs to grill beautiful Bristol Bay Sockeye filets in front of a hungry and curious audience. Three notable judges, Bellingham Mayor Kelli Linville, Miss Washington USA and Bristol Bay fisherman Evelyn Clark, and Bristol Bay fisherman and 2019 Soul of Bellingham Bay Award winner Phil Erickson, crowned Doug a runner-up alongside Pier 57’s Nick Novello.

Doug’s recipe is simple and delicious. He says that the balsamic reduction is also great on pork chops!

Looking for the place to get Bristol Bay sockeye near you? Check out the list of suppliers from Bristol Bay Regional Seafood Development Association.

Grilled Bristol Bay Salmon with Maple Balsamic Reduction

A runner-up in this year’s Skill of the Grill competition.

Ingredients

• 2 Bristol Bay Sockeye Salmon filets

• 1c real Maple Syrup 

• 1c balsamic vinegar

• 1/2c lemon juice

• 1/4c minced garlic

• 1 1/2tsp crushed chili

• Tom Douglas’ Salmon Rub with Love*

* a required ingredient at the contest! Find yours here.

Directions 

Pre-heat your grill.

Give raw salmon a healthy coating of Rub with Love, on both sides, about 2-4 tablespoons.

Grill fish at a high heat until it begins to flake apart.

Meanwhile, combine all other ingredients in a sauce pan over medium heat.

Let cook and reduce by two thirds.

Strain reduction and let it cool.

Drizzle on top of salmon.

Enjoy!

The judges together with the event emcee, Alana Kansaku-Sarmiento, a Bristol Bay fisherman.