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Barbecue salmon

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Ingredients/Components

salt - 1 tsp
lemon juice - 3 Tbsp
honey - 1 tsp
salad oil - 1/4 c
Dijon mustard - 1 tsp
cloves garlic, minced - 3 item
soy sauce - 1 Tbsp
catsup
rice vinegar - 2 Tbsp
celery salt - 1/4 tsp
Worcestershire - 1 Tbsp
salmon steaks or fillets - 6 item
Yoshida sauce - 1 Tbsp
drops Tabasco sauce or to taste - 3 item
liquid hickory smoke flavoring - 1 Tbsp

How to make barbecue salmon:

Sauce:1/2 c. catsup1 tsp. salt1/4 c. salad oil3 drops Tabasco sauce or to taste3 Tbsp. lemon juice1 tsp. Dijon mustard1 Tbsp. liquid hickory smoke flavoring1/4 tsp. celery salt1 Tbsp. Worcestershire1 Tbsp. soy sauce2 Tbsp. rice vinegar1 Tbsp. Yoshida sauce1 tsp. honey3 cloves garlic, minced Sauce: Combine all ingredients.

Make a brine consisting of 2 tablespoons non-iodized salt per cup of water. Put the salmon in a pan and cover with the brine for 5 minutes. Remove and marinate salmon for a minimum of 30 minutes or longer in the sauce.

Charcoal steaks over a hot fire for 6 to 8 minutes, turn and baste with the marinade and cook until done, 4 to 5 minutes more.

Recipe categories: Main dish, Saltwater fish, Salmon.

Rating:

4.2

Average rating: 4.2, total votes: 6

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