Farewell Harbour Resort Salmon Barbeque


  • 8 ounces (2 cubes) butter (do not substitute any other spread)
  • 2 large cloves garlic, peeled and pressed or mashed
  • 2 tablespoons prepared mustard
  • 1 tablespoon Worcestershire
  • 2 teaspoons ketchup
  • 1/4 cup soy sauce
  • 2 salmon fillets, skin on, each about 8-inches long
  • Aluminum foil for "boat''


Turn butter into a small saucepan and heat over low heat until it starts to melt; add garlic, mustard, Worcestershire, ketchup and soy sauce. Stir well and continue to heat, stirring frequently, until all ingredients are thoroughly combined. Set aside.


Rinse and pat salmon dry. Skin-side down, using a sharp knife, slash meat diagonally at half-inch intervals, about 1/4-inch deep. Swing fish around and slash again, to make a checkerboard pattern.


Arrange fillets in a ""boat'' made from a double layer of heavy-duty aluminum foil, supported by a cookie sheet. Spoon marinade over fish to cover completely, reserving remaining marinade to serve later on individual portions of fish. (Or, if necessary, make more marinade.) Cover and refrigerate reserved marinade. Refrigerate marinade-covered salmon 8 to 12 hours or up to 24 hours, then bring out about an hour before barbecuing.


To cook on barbecue, cook with heavy smoke until fish tests done, approximately 30 to 40 minutes for a large fillet, less for small fillets, basting about every 7 minutes with the melted marinade. Do not turn fish during cooking process.


Serve individual portions of fish with a small bowl of marinade sauce, heated from the earlier set-aside portion.

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