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Salmon: Jan's Grilled Wild Salmon Fillets

Source of Recipe


Jan Roberts-Dominguez






List of Ingredients



• 1/2 cup melted butter
  
• Juice of 1 lemon
  
• 2 Tbsp Kikkoman's Tempura Sauce
  
• Up to 5 lbs. of salmon fillet
  
• 1 sweet onion, peeled and sliced into 1/4-inch thick rings
  






Instructions



1. Combine the butter, lemon juice and tempura sauce.
   
   
2. Create a foil pan out of heavy-duty aluminum foil that is only a few inches larger in all directions than the fillet. Drizzle in a few tablespoons of the sauce, then place the fillet on top, skin side down. Drizzle some of the sauce on top of the fish, then top the fillets with onion rings, letting them cover the fish and the edges of the pan.
   
   
3. Baste the rings with more sauce, then grill over hot coals or gas burners, basting with the sauce several times. Keep the lid on the grill when not basting the fish. Fish is done when the flesh is just flaking when gently prodded with a fork. Figure on a cooking time of about 10 minutes per inch of thickness, measured at thickest part of fillet.
   
   When serving, be sure that each portion receives a healthy dose of the sauce and a few onion rings.