Barbecued Salmon Fillet

This simple grilled salmon recipe calls for basting the salmon in a mixture of butter, white wine, lemon juice and soy sauce while it's on the grill.  To serve, sprinkle with fresh chopped parsley.


Makes 10 to 12 servings

Recipe from


Nutritional Information

Calories 267
Caloriesfromfat 54 %
Protein 27 g
Fat 16 g
Satfat 4.1 g
Carbohydrate 0.9 g
Fiber 0.0 g
Sodium 442 mg
Cholesterol 83 mg


1 salmon fillet with skin (3 1/2 to 4 lb.)
2 tablespoons butter or margarine, melted
1/2 cup dry white wine
1/4 cup lemon juice
1/4 cup soy sauce
Chopped parsley
Lemon wedges


1. Rinse fish and pat dry. Set fish, skin down, on a sheet of heavy foil and trim foil to make a rim about 2 inches wider than fish. Fold excess foil up to create a lip around fish.

2. In a bowl, combine butter, wine, lemon juice, and soy sauce.

3. Prepare barbecue for indirect heat.

If using charcoal briquets, mound and ignite 60 briquets on the firegrate of a barbecue with a lid. When briquets are dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of firegrate. Add 5 more briquets to each mound of coals. Set a drip pan on firegrate between coals.

If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners for indirect cooking (no heat down center) and keep on high.

Set fish, foil down, on grill but not over heat source. Brush fish generously with butter mixture, then again about every 5 minutes, until fish is opaque but still moist-looking in center of thickest part (cut to test), 20 to 30 minutes. Cover grill (open vents for charcoal).

4. Slide a large, rimless baking sheet under foil, then slide fish from pan onto a platter. Sprinkle with parsley. Cut fish into portions and lift from skin. Season with juice from lemon wedges.