Email to Cat      

Barbecued Salmon Fillet

Source of Recipe


Sunset, August 1998






List of Ingredients



• 1 salmon fillet, with skin (3-1/2 to 4 lbs.)
  
• 2 Tbsp butter, melted
  
• 1/2 cup dry white wine
  
• 1/4 cup lemon juice
  
• 1/4 cup soy sauce
  
• Chopped parsley
  
• Lemon wedges
  






Instructions



1. Rinse fish and pat dry. Set fish, skin-side down, on a sheet of heavy foil and trim foil to make a rim about 2 inches wider than fish. Fold excess foil up to create a lip around fish.
   
   
2. In a bowl, combine butter, wine, lemon juice and soy sauce.
   
   
3. Prepare barbecue for indirect heat: If using charcoal briquets, mound and ignite 60 briquets on the firegrate of a barbecue with a lid. When briquets are dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of firegrate. Add 5 more briquets to each mound of coals. Set a drip pan on firegrate between coals. If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners for indirect cooking (no heat down center) and keep on high.
   
   
4. Set fish, foil-side down, on grill -- but not over heat source. Brush fish generously with butter mixture, then again about every 5 minutes, until fish is opaque but still moist-looking in center of thickest part (cut to test), 20 to 30 minutes. Cover grill (open vents for charcoal).
   
   
5. Slide a large, rimless baking sheet under foil, then slide fish from pan onto a platter. Sprinkle with parsley. Cut fish into portions and lift from skin. Season with juice from lemon wedges.
   
   Makes 10 to 12 servings.