This great grilling recipe come to us from the Alaska Seafood Marketing Institute, and the chefs who created them. Either of our two Summer BBQ Specials provides enough salmon for any of these recipes.
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.
Alice Bay Barbecued Salmon
1 cup butter
3 large cloves garlic, minced
4 tablespoons soy sauce
2 tablespoons Dijon-style mustard
1/4 cup ketchup
A dash of Worcestershire 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.
- Heat your grill to medium-low. Oil the grill and center the fish over the coals, skin side down. (Use our cedar planks to keep the salmon moist and impart great flavor!) Baste the salmon generously with the barbecue sauce.
- Grill the fillets, turning once, until they flake 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. Serve the fillets with with warm barbecue sauce on the side.