I first came across this recipe in Sunset Magazine in December of 1997. I’ve cooked it many times for both small and large crowds. Any type of Salmon will do, but the best is a thick piece of King Salmon freshly caught.
Pietro Barbecued Salmon
- 1 Tablespoon of butter
- 1 Tablespoon of honey
- 1 Tablespoon of brown sugar
- 2 Tablespoons of Soy Sauce
- 3 Tablespoons of Dijon Mustard
- 1 Tablespoon of olive oil
- 1 teaspoon of minced ginger or garlic
- 1 Salmon Filet with skin, 3.5 to 4.5 lbs
- Lime slices
- Whole chives optional
In a six-inch frying pan over medium heat, stir in the butter, honey, and brown sugar until the butter melts. Remove from heat. Add to pan the soy, mustard, oil, and ginger. Mix well. Let sauce slightly cool. Meanwhile, rinse fish and pat dry. Set the salmon down on a piece of aluminum foil just a bit larger than the fish. Set the fish skin side down on the foil and place it in a rimmed pan or dish. Pour sauce evenly over the fish. Cover with plastic wrap and refrigerate from 15 to 60 minutes. Put salmon on the grill over indirect medium heat. Close lid and bake 15 to 30 minutes, depending on thickness and how the fish is to be done. Slide fish on platter and place lime slices on top. Scatter chives on the plate. Can be served cold.