Fishkiller
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Barbecued Butterflied Salmon
Serves 10 - 12
6 to 8 pound salmon, head, tail and back fin removed
3 tablespoons melted butter or margarine
3/4 cup butter or margarine
2 cloves garlic, minced
1 1/2 tablespoons soy sauce
1 1/2 tablespoons dry mustard
1/3 cup dry sherry
3 tablespoons catsup
In a pan, melt 3/4 cup butter. Add garlic, soy sauce, dry mustard, sherry and catsup. Keep warm on the grill .
Butterfly salmon from the stomach side, then bone it, leaving skin intact. Trim any white membrane from inside belly area of fish.
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 of fish. Crimp edges of foil.
Place on grill 4 to 6 inches above a solid bed of low-glowing coals. Brush fish with 3 tablespoons melted butter. Cover barbecue and adjust dampers according to manufacturer's directions. Or tear off enough heavy-duty foil to cover grill completely; tuck foil over edges of barbecue to seal in heat and smoke.
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 briquettes 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, allowing skin to adhere to foil. Accompany with the soy-butter sauce.
Serves 10 - 12
6 to 8 pound salmon, head, tail and back fin removed
3 tablespoons melted butter or margarine
3/4 cup butter or margarine
2 cloves garlic, minced
1 1/2 tablespoons soy sauce
1 1/2 tablespoons dry mustard
1/3 cup dry sherry
3 tablespoons catsup
In a pan, melt 3/4 cup butter. Add garlic, soy sauce, dry mustard, sherry and catsup. Keep warm on the grill .
Butterfly salmon from the stomach side, then bone it, leaving skin intact. Trim any white membrane from inside belly area of fish.
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 of fish. Crimp edges of foil.
Place on grill 4 to 6 inches above a solid bed of low-glowing coals. Brush fish with 3 tablespoons melted butter. Cover barbecue and adjust dampers according to manufacturer's directions. Or tear off enough heavy-duty foil to cover grill completely; tuck foil over edges of barbecue to seal in heat and smoke.
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 briquettes 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, allowing skin to adhere to foil. Accompany with the soy-butter sauce.