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00Ingredients
For the Sauce:
1 cup butter
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3 large cloves garlic, minced
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4 tablespoons soy sauce
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2 tablespoons Dijon-style mustard
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1/4 cup ketchup
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A dash of Worcestershire sauce
For the Fish:
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Vegetable oil
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4 pounds of Alaska salmon fillets at least 3/4 inch thick
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Garnish:
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Lemon wedges
Instructions
For the Sauce:
Place the sauce ingredients in a small (1- to 2-quart) saucepan and cook the mixture over medium-low heat until the butter is melted, stirring occasionally. Set the mixture aside.
For the Fish:
Heat your grill to medium-low. Oil the grill with vegetable oil and center the fish over the coals, skin side down. Baste the salmon generously with the barbecue sauce. Grill the fillets, turning once, until it flakes easily when tested in the thickest portion with a fork. For a fish 1 inch thick, allow about 10 minutes total cooking time. When the fish tests done, transfer it to warm serving platter. Garnish the fillets with lemon wedges and serve them with warm barbecue sauce on the side.
| Servings |
| 8 |
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Originally published in the Alice Bay Cookbook by Julie Wilkinson Rousseau, this recipe is a favorite with Alaska fishermen. It offers a simple and delicious way to serve salmon at a backyard barbecue.
IngredientsFor the Sauce:
For the Fish:
InstructionsFor the Sauce: Place the sauce ingredients in a small (1- to 2-quart) saucepan and cook the mixture over medium-low heat until the butter is melted, stirring occasionally. Set the mixture aside.
For the Fish: Heat your grill to medium-low. Oil the grill with vegetable oil and center the fish over the coals, skin side down. Baste the salmon generously with the barbecue sauce. Grill the fillets, turning once, until it flakes easily when tested in the thickest portion with a fork. For a fish 1 inch thick, allow about 10 minutes total cooking time. When the fish tests done, transfer it to warm serving platter. Garnish the fillets with lemon wedges and serve them with warm barbecue sauce on the side.
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