Barbecued Salmon Fillet
This simple grilled salmon recipe calls for basting the salmon in a mixture of butter, white wine, lemon juice and soy sauce while it's on the grill. To serve, sprinkle with fresh chopped parsley.
How to Make It
Step 1
1
Rinse fish and pat dry. Set fish, skin 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.
Step 2
2
In a bowl, combine butter, wine, lemon juice, and soy sauce.
Step 3
3
Prepare barbecue for indirect heat.
Step 4
4
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.
Step 5
5
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.
Step 6
6
Set fish, foil 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).
Step 7
7
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.
Ingredients
1 salmon fillet with skin (3 1/2 to 4 lb.)
2 tablespoons butter or margarine, melted
1/2 cup dry white wine
1/4 cup lemon juice
1/4 cup soy sauce
Chopped parsley
Lemon wedges
Directions
Step 1
1
Rinse fish and pat dry. Set fish, skin 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.
Step 2
2
In a bowl, combine butter, wine, lemon juice, and soy sauce.
Step 3
3
Prepare barbecue for indirect heat.
Step 4
4
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.
Step 5
5
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.
Step 6
6
Set fish, foil 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).
Step 7
7
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.
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