barbecued salmon fillet

How To Make barbecued salmon fillet

• 1

  Ignite coals about 35 minutes before you intend to begin cooking (you will need about 20 to 30 long burning briquets). When coals are covered with gray ash, arrange in a single layer to underlie area being used on grill. Knock ash off coals. Adjust grill to 4 to 6 inches above low-glowing coals.
• 2

  Cut heavy-duty foil the same size as fish fillet. Place fillet, skin side down, on foil.
• 3

  Combine butter, wine, lemon juice, and soy sauce.
• 4

  Place fish on grill, foil side down, and brush generously with butter sauce.
• 5

  Cover barbecue with its hood (or fashion a hood out of heavy-duty foil and place on grill to enclose fish).
• 6

  Cook, basting with butter sauce about every 5 minutes, until fish flakes readily when prodded in thickest portion with a fork (allow about 10 minutes cooking time for each inch of thickness).
• 7

  To serve, slide fish, still on foil, onto a serving plate or board.
• 8

  Garnish with parsley and lemon.
• 9

  Slice fish to the skin and lift each serving away from skin.
• 10

  Reheat any remaining butter sauce and pass at table to serve over fish.
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