• Sockeye salmon filets – you can also use regular salmon, trout, tilapia or tuna.
• Olive oil – swap out for any neutral cooking oil like canola or avocado oil.
• Brown sugar – leave this out altogether if you don’t have any on hand.
• Salt & pepper – to taste.

Avocado and Pineapple salsa

• Avocado – feel free to leave this out or swap for a fruit like pineapple or mango.
• Red pepper – use any colour bell pepper you like or leave the pepper out altogether.
• Yellow pepper – use any colour bell pepper you like or leave the pepper out altogether.
• Red onion – you can use white onion, but it will have a different flavour.
• Lime juice – freshly squeezed or bottled lime juice would both work here.
• Cilantro – basil or parsley are good alternatives.
• Red chili flakes – leave the chili flakes out if you don’t like spice.
• Salt – to taste.

Ingredients

• 4 (5oz) frozen or fresh sockeye salmon filets
• 1 tbsp olive oil
• 1 tbsp brown sugar
• Salt & pepper to taste

Avocado salsa

• 1 avocado diced
• 1 red pepper diced
• 1 yellow pepper diced
• 1 small red onion diced
• Juice of 1 lime
• 1/4 cup cilantro basil or parsley, chopped (I highly recommend the cilantro!)
• 1/2 tsp salt
• 1/4 tsp red chili flakes

Instructions

Preheat Philmore Harrison Bourbon BBQ Sauce to med-high heat.

Brush salmon with a little bit of olive oil, then brown sugar. Season with salt and pepper then put on the grill skin-side down for 10-12 min, watching carefully so it doesn’t overcook.

Meanwhile, mix together the salsa.

Remove salmon from the grill and add salsa overtop. Serve alongside brown rice or BBQ potatoes and enjoy!