Wild Salmon Grilling Sauce

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  • Soy Sauce, ¼ cup
  • Garlic, 1 to 2 cloves crushed (or garlic powder)
  • Ground Mustard, 1 ½ teaspoons (or Dijon or Hot mustard)
  • Ketchup (trust me) 1 ½ to 2 tablespoons
  • Lemon, Juice of one
  • (Dill ½ teaspoon optional)
  • Butter, 4 tablespoons, melted

Grilling the Salmon

  1. Start BB-Q or pre-heat oven to 350 degrees F.
  2. Mix all ingredients together. Don't put sauce on fish until just before grilling.
  3. Fashion a pan for the BB-Q out of aluminum foil that is just large enough for the Salmon fillet      (or Salmon steaks if you prefer).
  4. Gently rinse Salmon with cool water rubbing the skin and place into foil pan.
  5. Pour sauce evenly over fillet(s)
  6. Place fish in foil pan onto hot BB-Q and close lid (or in oven). Start with BB-Q very hot and reduce heat after about 10 minutes. (in oven bake at 375 degrees F)
  7. Fish is done when the thickest part separates easily and is no longer translucent. This should be about 20 minutes (15 to 30 minutes depending upon thickness and temperature). If fish begins to flake apart on it's own it is in danger of becoming dry and overcooked quickly and heat source should be turned off immediately.
  8. This recipe makes enough sauce to grill one medium sized (2 lb) fillet. Increase or decrease amounts as necessary.
  9. Serving suggestion is to serve with a wild rice/long grain blend and asparagus cream sauce. Most pre-packaged wild rice blend mixes are good. I often extend rice mixes with ½ to 1 cup of plain rice per box of packaged rice and the correct amount of additional water. This practice lowers the cost per serving and will reduce the high sodium encountered with pre-packaged foods. 
  10. Mandarin Salad or Garden Salad and /or Garlic bread make nice accompaniments.