Fishy recipe—Shriners BBQ salmon a closely guarded secret
salmon for the masses—Long time Tsawwassen Shrine Club member Bill Savage serves up some of the 2,000 lbs. of salmon cooked each year at the Shriner’s BBQ at Ladner Harbour Park. This year’s event—the 40th annual—drew roughly 1,500 hungry people to sample the chum salmon that is grilled to perfection over charcoal. The salmon is served with coleslaw and a fresh bun to round out a perfect spring time meal. The recipe for barbecuing the salmon is a closely guarded secret. ‘You’d pretty much need to become a Shriner first before you could even think about getting the (complete) recipe,’ Savage says laughing. ‘But even then, the secret for the special spice we use is kept only to our fishermen friends.’ Funds from the June BBQ go towards local charities. The Tsawwassen Shriners have pledged $75,000 to the pediatric room in Delta Hospital’s new ER.
Jim Kinnear photo
Email
Print
Letter to Editor
ShareText 
Published: July 09, 2009 4:00 PM
Updated: July 09, 2009 4:13 PM
Updated: July 09, 2009 4:13 PM
Ingredients:
Ingredients
Chum salmon
secret spices*
Canola oil
Salt
Pepper
* Shrine Club membership needed to divulge details
Directions
The Tsawwassen Shriners built a special, 18-foot-long barbecue pit at Ladner Harbour Park just for the annual event. To get an even heat with low flame, they use charcoal to cook the 2,000 lbs. of Chum salmon they order from the Canadian Fishing Company.
The salmon is caught in the upper reaches of Johnson Strait and its firm content is perfect for barbecuing.
Cut the salmon up into half pound sections. Roll in special spice mixture and then marinate in Canola oil overnight.
Dust with salt and pepper before placing on the grill.
Total cooking time is six to seven minutes. Turn the fish twice to ensure even cooking.
v2
