This week, Chef Bob Langkammerer from Stew Leonard’s, shows Tina Redwine how to make maple barbecue salmon.

4 Stew Leonard’s NAKED Salmon fillets
1/4 cup Stew Leonard’s maple syrup
1 clove garlic, minced
1/4 tsp. garlic salt
1/8 tsp. ground pepper

Mix the maple syrup, garlic, garlic salt, and pepper.

Place salmon portions in a shallow dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon portions in the refrigerator 30 minutes, turning over at 15 minutes.

Drain the salmon steaks and discard used marinade.

BBQ the salmon portions over medium heat for 8 to 10 minutes or until cooked to taste.