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02-09-2007, 04:00 AM
Barbecued Salmon Fillets
From The Ultimate Grill Book by Sunset and adjusted by Vince July 2003

A pungent soy-sherry butter sauce flavors boneless salmon fillets. Marinade an hour on top of fillets.

3- to 6- pounds whole boneless salmon fillets
Mesquite grilling seasoning (Olde Westport brand—Salt w/ mesquite flavoring)
¾ cup (3/8 lb.) butter
3 cloves FRESH pressed garlic
2 tablespoons DRY mustard
2 tablespoons soy sauce
1/3 cup dry sherry
3 tablespoons catsup
1 tablespoon BBQ sauce (sweet type)

Rinse fish and pat dry; place each fillet, skin side down, on a piece of heavy-duty aluminum foil. Fold up edges and crimp to form a disposable grilling pan. Season flesh with light sprinkling of Mesquite seasoning.

In a pan, combine butter, garlic, mustard, soy sauce, sherry, catsup, and BBQ sauce. Stir over medium heat until butter is melted. Brush (pour) ½ mixture over salmon with a couple tablespoons under the fillets. Continue heating the remaining ½ for 15 minutes and reserve for the table.

Barbecue fish by indirect heat method. Cover barbecue and adjust dampers as necessary to maintain an even and moderately high heat. Cook until fish flakes when prodded in thickest part (12 to 15 minutes).

To serve, cut servings through flesh, not skin, slide wide metal spatula between skin and flesh and lift off each portion. Pass remaining butter mixture to accompany the meal.
[smiley=clap.gif] Enjoy with Chardonney!