Barbecued Salmon or Halibut
2/3 C. brown sugar
juice of 1 lemon
1/4 C. soy sauce
1 C. butter
1/2 lb. per person king or coho salmon or halibut, filleted or steak
Heat in saucepan until dissolved and blended: brown sugar, lemon juice, soy sauce and butter.
Place fish on grill over hot coals, cover, baste with sauce 2-3 times during cooking. When barbecuing filleted salmon, cook with skin on, skin side down and do not turn. Steaks may need to be turned. Grill until done, about 10-15 minutes.
To test for doneness, place an instant reading thermometer in the thickest part of the flesh, 120°F. is done. Or, flake apart, and when flesh has lost transparency, it is done. Serve with additional barbecue sauce and lemon wedges.