Barbecued Salmon

Recipe

Ingredients:

3 garlic cloves, minced
2 tablespoons butter, melted
1 cup Yoshida’s Original Gourmet Sauce
2 pound salmon filet, skin on

Directions:

• At least 45 minutes (and up to several hours) before cooking, combine the minced garlic, melted butter, and Yoshida’s sauce in a saucer or mixing cup.
• Pour marinade into a shallow pan.
• Lay salmon fillet in the marinade, skin side up (skin does not need to be marinaded) and allow to marinade for at least 30 minutes.
• If not cooking within an hour, refrigerate uncovered; remove from refrigerator 30 minutes before cooking.
• Bring barbecue to medium-high heat (about 25 coals if using a charcoal grill).
• Place salmon fillet directly on the grill, skin side down.
• Close barbecue cover and grill for 8-12 minutes depending on thickness.
• Salmon is done when meat begins to pull away from the skin at the edges.
• Remove from grill by sliding a spatula between the meat and the skin (the skin will stick to and remain on the grill).
• Serve immediately.

Hostess’ hint:  Select a salmon filet that’s uniformly thick for even cooking.  Coho is our favorite as it’s a thinner fillet and really plays up the flavor of the marinade.  King works well and will take a few more minutes to cook as it’s much thicker.

* Total time includes a minimum of 30 minutes for marinating the salmon.  If you have more time, marinating for up to 3-4 hours will give outstanding results.