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3/4 lbsalmon fillet
2 Tbspbutter, melted
1/4 cdry white wine
2 Tbsplemon juice
2 Tbspsoy sauce
How to Make Barbecued Salmon Fillet
- Ignite coals about 35 minutes before you intend to begin cooking (you will need about 20 to 30 long burning briquets). When coals are covered with gray ash, arrange in a single layer to underlie area being used on grill. Knock ash off coals. Adjust grill to 4 to 6 inches above low-glowing coals.
- Cut heavy-duty foil the same size as fish fillet. Place fillet, skin side down, on foil.
- Combine butter, wine, lemon juice, and soy sauce.
- Place fish on grill, foil side down, and brush generously with butter sauce.
- Cover barbecue with its hood (or fashion a hood out of heavy-duty foil and place on grill to enclose fish).
- Cook, basting with butter sauce about every 5 minutes, until fish flakes readily when prodded in thickest portion with a fork (allow about 10 minutes cooking time for each inch of thickness).
- To serve, slide fish, still on foil, onto a serving plate or board.
- Garnish with parsley and lemon.
- Slice fish to the skin and lift each serving away from skin.
- Reheat any remaining butter sauce and pass at table to serve over fish.