Blue Mountain Barbecued Salmon
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Prepared mustard||2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Ketchup||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Dash|
Cut the salmon open, close to the spine, leaving the bone in.
Melt the butter in a skillet over low heat.
Add the soy sauce, mustard, garlic, ketchup and worcestershire sauce; simmer over low heat for 5 to 8 minutes.
Place the opened salmon meat side down on a grill over hot coals.
Sear the meat, about 7 minutes for a 5 to 8 pound salmon.
Loosen with a spatula and turn salmon over onto a large piece of foil.
Pour 3/4 of the soy sauce mixture evenly over the salmon; wrap in the foil and seal to enclose.
Close the grill and finish cooking the salmon in the grill, 15 to 20 minutes for a 5 to 8 pound salmon.
Just before fish is done, remove the backbone and add the remaining soy sauce mixture.