By Ron Benedet
Perfect for barbecue lovers without a barbecue. The secret's in the sauce. Great served with parslied potatoes and a fresh green salad.
1 salmon fillet, about 1 1/2 lbs.
2 Tbsp. butter, melted
2 Tbsp. lemon juice
2 Tbsp. tomato ketchup
1 Tbsp. worcestershire sauce
2 Tbsp. minced onion
1 Tbsp. brown sugar
1/2 tsp. dry mustard
1 tsp. salt
Cut the salmon fillet into four serving pieces ang place on a greased, foil lined baking sheet. Mix together the rest of the ingredients, heat gently in a saucepan and pour over the salmon. Place under a broiler, or on a well-oiled barbecue, and cook on one side only, allowing about 10 minutes per inch thickness of fish.
Preparation time: 10 minutes
Cooking time: 10 minutes
About Ron Benedet
Ron inherited his love of fishing and a seine boat named "Belina" from his Italian father. A test fisherman for the Pacific Salmon Commission, Ron loves to cook, eat and make wine.
About the BC Salmon Marketing Council
This recipe was generously donated by the the BC Salmon Marketing Council. The Council was established in 1991 under the BC Farming Fishing Industries Development Act to promote the interest of producers of commercially harvested BC WILD Salmon. The Council derives revenue by means of the BC Wild Salmon Levy and funding programs & activities. The Council is comprised of 11 Board Directors with extensive seafood industry experience including; Fishermen, Aboriginal, Union and Processor representatives.Partners include all sectors of the BC WILD Salmon industry: harvesters, distributors, processors, retailers, and food service operations.
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