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  • 1/2 cup Limited Release Barrel Aged Hickory Syrup
  • 4- 8 oz salmon filets
  • 2/3 cup butter
  • 1/2 tsp. fresh or dried dill
  • 1/4 cup Dijon mustard


Set Salmon aside. Mix remaining ingredients in a saucepan and melt over low heat until smooth. Grill or broil salmon, basting and turning until flaky and done. Glaze with remaining sauce.

Recipe courtesy of Falling Bark Farm

Try This Recipe With Our Limited Release Barrel Aged Hickory Syrup

Falling Bark Farm practices the tradition of foraging and wildcrafting in Virginia's forests. Once gathered, the hickory bark is washed, roasted, and extracted to develop its exquisite taste. Made in Virginia exclusively for George Washington's Mount Vernon.