Barbecued Salmon

One of our favorite Pacific Northwest meals. Works great as a main dish; we also love serving a smaller piece of salmon over a bowl of rice and veggies.
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3 garlic cloves, minced
2 tablespoons butter, melted
1 cup Yoshida’s Original Gourmet Sauce
2 pound salmon filet, skin on


  • At least 45 minutes (and up to several hours) before cooking, combine the minced garlic, melted butter, and Yoshida’s sauce in a saucer or mixing cup.
  • Pour marinade into a shallow pan.
  • Lay salmon fillet in the marinade, skin side up (skin does not need to be marinaded) and allow to marinade for at least 30 minutes.
  • If not cooking within an hour, refrigerate uncovered; remove from refrigerator 30 minutes before cooking.
  • Bring barbecue to medium-high heat (about 25 coals if using a charcoal grill).
  • Place salmon fillet directly on the grill, skin side down.
  • Close barbecue cover and grill for 8-12 minutes depending on thickness.
  • Salmon is done when meat begins to pull away from the skin at the edges.
  • Remove from grill by sliding a spatula between the meat and the skin (the skin will stick to and remain on the grill).
  • Serve immediately.

Hostess’ hint:  Select a salmon filet that’s uniformly thick for even cooking.  Coho is our favorite as it’s a thinner fillet and really plays up the flavor of the marinade.  King works well and will take a few more minutes to cook as it’s much thicker.

* Total time includes a minimum of 30 minutes for marinating the salmon.  If you have more time, marinating for up to 3-4 hours will give outstanding results.

Total time: 1* hr | Prep: 10 min | Cook: 15 min

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