Honey barbecued salmon or trout
By
deb baldwin
@messinthekitchen
1
I really do not like the taste of fish, but if you catch it, you got to eat it...
This is really good with a strong oily fish like a Macinaw. I was given this recipe from a fishing quide at Priest Lake, Idaho. This is the best way to impress your fishing buddies.
You can also use almost any large fish like trout and steelhead.
This is really good with a strong oily fish like a Macinaw. I was given this recipe from a fishing quide at Priest Lake, Idaho. This is the best way to impress your fishing buddies.
You can also use almost any large fish like trout and steelhead.
Ingredients
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BAR-B-QUED SALMON/STEELHEAD
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1whole fish (macinaw, salmon or steelhead)
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1/2 choney
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pinchdry dill or fresh dill (chopped)
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·lemon juice, fresh, to taste
How to Make Honey barbecued salmon or trout
- Filet the fish. Leave the skin on. You will end up with two sides..If you are getting the fish at the butcher, have them cut it for you.
- Preheat bar-b-que. Set temperature to 350 degrees.
Spray grate with a non stick spray.. - Mix the honey and dill together in a container. You may add more or less dill to taste. You may need more or less honey depending on the size of fish.
- Lay fish, skin side down on grate. Brush on honey mixture to cover flesh. Close lid. Maintain temperature at 350 degrees.
- Brush on honey mixture 2 or 3 times, as it cooks..Sometimes I squeeze a little lemon juice on, too.
- Check the fish often..Do not turn. It is done when the juices turn a white color and meat flakes.
- Remove to a plater and serve.
- The only time that the skin stuck to the grate, was when I was unable to control the heat and it was to hot.
