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James Carrier Photo by: James Carrier

Barbecued Salmon

Fresh-caught Kodiak Island salmon is best when cooked simply. Try it grilled, with a brown-sugar, mustard, and thyme glaze.

Sunset MAY 2004

  • Yield:

Ingredients

  • 1 fillet (3 1/2 to 4 lb.)
  • 3 tablespoons melted butter
  • 1/4 cup brown sugar
  • 1/4 cup dry white wine
  • 1/4 cup lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Preparation

For one fillet (3 1/2 to 4 lb.), whisk together 3 tablespoons melted butter, 1/4 cup brown sugar, 1/4 cup dry white wine, 1/4 cup lemon juice, 2 tablespoons Dijon mustard, 1 tablespoon chopped fresh thyme leaves, 1 teaspoon salt, and 1/2 teaspoon pepper.

Grill the salmon, skin down on heavy foil over indirect heat, brushing with the glaze every 5 minutes, just until opaque but still moist-looking in center of thickest part (cut to test), 25 to 30 minutes.

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Barbecued Salmon recipe

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