22498 Jerry’s to die for Salmon 4 1/2 hours 30 minutes 1 filet makes 4 servings Wed Apr 29 17:48:51 -0700 2009 Thu May 07 12:28:40 -0700 2009 Easy Barbecue User http://www.chow.com/recipes/22498 Thu, 07 May 2009 19:28:40 GMT This is an incredible salmon recipe that I have worked on for years. However, it is my secret, so don’t tell anyone. I’m taking this one to the grave! Oh, wait a minute, never mind. Enjoy. Because of the amount of salt used, I would not recommend for anyone with high blood presure.

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  • Lay salmon, skin side down on something that won’t drip, I have a large wooden cutting board with a groove around it that works great. Cover the salmon with salt, a lot of salt. Let stand for up to 4 hours. It will weep because of the salt, which firms up the meat.
  • In a sauce pan melt the butter, and stir in the brown suger, juice of lemons and a half dozen shakes of the tabasco bottle. Depending on your sensibility use more or less tabasco.
  • Coat the flesh side of the salmon with the butter mixture and place flesh side down on a very hot barbecue (I spray with Pam before laying down the fish to reduce sticking). Let cook for 5 minutes flesh side down, to carmalize the suger mixture.
  • Using 2 or more large spatulas, turn the filet over and reduce heat to medium.
  • Slather a small amount of the brown suger mixture on the flesh side, put the lid on the barbecue and allow to cook until done, usually not more then another 5–10 minutes.
  • Remove from barbecue and enjoy the best salmon you have ever had.
    • ]]>     http://www.chow.com The Shepherd 50 Main Salmon–I like whole filet sides

    ]]>     Salt–Fresh ground sea salt–lots

    ]]>     Brown Suger–2 cups

    ]]>     Butter–1 cube

    ]]>     Lemon juice–from two lemons

    ]]>     Tabasco Sauce–not too much

    ]]>     441 salmon 384 easy 1054 barbecue