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.

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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).

  • 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.

Nutrition Facts

267 calories; calories from fat 54%; protein 27g; fat 16g; saturated fat 4.1g; carbohydrates 0.9g; fiberg; sodium 442mg; cholesterol 83mg.