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MAIN: FIREFIGHTER'S BARBECUED SALMON

Source of Recipe

karenk at rc


Recipe Introduction

Darryl Jensen My dad along with his firefighting coworkers would barbeque salmon every July for Salty Sea Days at the Firefighter's Museum in Everett. They never disappointed a hungry crowd.

List of Ingredients

1 lg. salmon, fillet out backbone, but leave on skin
White wine
Butter
Brown sugar
Johnny Dock's all-purpose seasoning salt (or any brand)
Morton's curing salt, smoked salt; optional


Recipe

Smear butter over the cut side of fish and pat on enough brown sugar to cover well, (about 1 pound of sugar to a cube of butter). Sprinkle with Johnny's seasoning. Place fish skin side down on barbeque. Cover loosely with foil and bake until meat turns white - will be juicy and flaky. Use wine throughout cooking. Some on the fish and some for you.