Barbecued Salmon

DH resisted making this recipe from Simply in Season. Barbecued fish? But hey, we decided to go for it. After all, that’s the point of this project, right? By the way, it went great with the Coleslaw with Fennel as shown.

FOR PRINTABLE VERSION CLICK HERE: Barbecued Salmon

1/2 cup cider vinegar
1/4 cup butter
2 Tbs brown sugar
2 Tbs ketchup
2 tsp salt
1 tsp garlic salt
1 tsp onion salt
1 tsp Worcestershire sauce
3 lbs salmon fillets

1. Combine everything except fish in a saucepan and heat and stir until butter is dissolved.

2. Remove skin from fish and cut into serving size pieces, not more than an inch thick. Marinate for 10 minutes. Remove from marinade, place in foil, and grill over medium hot flame. Baste often. Serve immediately.

Servings: 8

The Verdict: We cut this recipe in half and it was just right. The BBQ sauce was more like a vinegar marinade and not like goopy bottled stuff at all. DH did a technique where he left the skin on and seared the non-skin side first, then finished cooking on the other side. It was awesome! Great flavor, and the skin peeled right away with a fork. I am so thankful to have a DH who grills so well! I might need to make his grilling creations a regular feature on this blog.

Nutrition Facts

Serving size: 1/8 of a recipe (7.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 422.32
Calories From Fat (57%) 240.39
% Daily Value
Total Fat 26.77g 41%
Saturated Fat 7.91g 40%
Cholesterol 122.41mg 41%
Sodium 93.07mg 41%
Potassium 690.72mg 20%
Total Carbohydrates 4.76g 2%
Fiber 0.15g <1%
Sugar 4.34g
Protein 37.73g 75%

This post linked to Tuesday Twister and Ultimate Recipe Swap