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Barbecued Butterflied Salmon Recipe
|Salmon||8 Pound, head, tail and back fin removed|
|Melted butter/Margarine||3 Tablespoon|
|Soy butter sauce||1 Tablespoon|
Serving size: Complete recipe
Calories 4629 Calories from Fat 1517
% Daily Value*
Total Fat 169 g259.9%
Saturated Fat 44.6 g222.8%
Trans Fat 0 g
Cholesterol 1983.7 mg
Sodium 2493.9 mg103.9%
Total Carbohydrates 4 g1.3%
Dietary Fiber 0.96 g3.8%
Sugars 2 g
Protein 727 g1454.5%
Vitamin A 107.4% Vitamin C
Calcium 49.2% Iron 157.9%
*Based on a 2000 Calorie diet
Trim any white membrane from inside belly area offish.
Wipe fish with damp cloth, inside body cavity and outside.
Lay salmon out, skin-side-down, on heavy-duty foil; cut foil to follow outline offish.
Crimp edges of foil.
Place on grill 4 to 6 inches above a solid bed of low-glowing coals.
Brush fish with melted butter.
Cover barbecue and adjust dampers according to manufacturer's directions.
Cook for about 45 minutes; then start checking for doneness every 10 minutes.
Salmon should flake readily when prodded in thickest portion with a fork.
Add 5 or 6 briquets after 30 minutes, if necessary, to maintain a constant temperature.
Supporting fish with foil, slip onto a large serving platter.
Lift pieces of salmon from foil with a spatula (skin will adhere to foil).
Accompany with soy-butter sauce, but add sparingly because it is pungently flavored.