Elegant Barbecued Salmon Recipe
Ingredients
| Apple cider | 1/4 Cup (16 tbs) (Marinade:) | |
| Soy sauce | 6 Tablespoon (Marinade:) | |
| Unsalted butter | 2 Tablespoon (Marinade:) | |
| 1 large clove garlic, finely minced | ||
| 2 salmon fillets (2 1/2 - 3 pounds each) or 5-6 pounds salmon steaks, 1" thick | ||
Directions
The Marinade:
Combine apple cider and soy sauce in a saucepan. Bring to a boil and simmer for 3-5 minutes. Add butter and garlic and simmer, stirring occasionally for about 20 minutes or until mixture is thick enough to coat the back of the spoon (almost as thick as molasses). Remove from heat. Cool to room temperature.
The Fish:
Pat salmon fillets or steaks with a paper towel. Place them in a shallow pan and brush generously on both sides with marinade. Refrigerate for at least 1 hour.
When ready to cook, let stand at room temperature for 30 minutes.
To Barbecue:
Use mesquite flavored chips if possible. When coals are hot, brush grill with oil.
Place salmon fillets on grill, skin side down. Tent with aluminum foil and grill for about 15-20 minutes, or until fish is still slightly translucent in the thickest part.
If using salmon steaks, grill for 7-8 minutes on each side, turning once very carefully with a large spatula.
Wine: Beaujolais Grand Cru
Combine apple cider and soy sauce in a saucepan. Bring to a boil and simmer for 3-5 minutes. Add butter and garlic and simmer, stirring occasionally for about 20 minutes or until mixture is thick enough to coat the back of the spoon (almost as thick as molasses). Remove from heat. Cool to room temperature.
The Fish:
Pat salmon fillets or steaks with a paper towel. Place them in a shallow pan and brush generously on both sides with marinade. Refrigerate for at least 1 hour.
When ready to cook, let stand at room temperature for 30 minutes.
To Barbecue:
Use mesquite flavored chips if possible. When coals are hot, brush grill with oil.
Place salmon fillets on grill, skin side down. Tent with aluminum foil and grill for about 15-20 minutes, or until fish is still slightly translucent in the thickest part.
If using salmon steaks, grill for 7-8 minutes on each side, turning once very carefully with a large spatula.
Wine: Beaujolais Grand Cru
Chef
