Barbecued Salmon or Halibut

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.




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