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My Favorite BBQ Sauce |
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Dry Rub No. 1 |
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Grilled Salmon
Contributed by: Melinda
salmon fillets
butter or margarine melted with minced garlic and a fresh summer herb such as Parsley, Cilantro or Tarragon
- Prepare the grill to medium heat
- The skin on the fillet makes a perfect "pan" to cook on.
- Brush top of fillet with butter mixture
- Place on hot grill directly over coals
- When the edges of the fillet begin to turn white, use a barbeque spatula to shift the fillet off the coals slightly to the side -
DON'T TURN THE FILLET OVER
- Brush again with melted butter
- Cover the grill and cook until the center meat is no longer translucent - be careful not to overcook
- Remove from grill, brush with melted butter and sprinkle a little bit of lemon juice over the top
Dried oak or fruitwood twigs that have been soaked in water for 30 minutes can be added on top of the charcoal just before placing the salmon
on the grill. This adds an excellent smokey flavor to the fish.
Questions about this recipe?
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