Barbecue Alaskan Salmon

Barbecue Alaskan Salmon

Yesterday the parentals came to town for a few hours to help me begin my apartment search for the pending end of summer move. After five hours driving in an approximately 3-mile radius, I was tired. Done. Even though I was left with two good options, I don’t even want to think about it anymore this week. Or this month. And don’t get me started on what can qualify as a “kitchen,” or for that matter, “clean…”

Mom has a way of laying on the guilt when I talk about a new recipe I’ve cooked for our weekly girls’ night dinner or a dessert I’ve baked to only be devoured by 20 intoxicated so-called adults floating down a river in tubes. I get it — I may be the only person in history to make homemade Oreos for a day of river tubing. Apparently I don’t cook very often for my family outside of holidays. Since Dad was willing to leave the compound for the day and miss out on watching the O’s or hitting golf balls, I decided the least I could do was cook dinner and provide a cold adult beverage.

This is my favorite basting marinade for grilled salmon. I always triple or quadruple the recipe below since I like to reserve some of the sauce to pour over the salmon after it is cooked. I usually pair it with scalloped potatoes or risotto and grilled vegetables. Yesterday I experimented with a new Mediterranean orzo salad (recipe to come!). All in all, it must have been a hit because Dad also repaired my vacuum cleaner. Score! Then again, he does do anything I ask him. :)

Barbecue Alaskan Salmon

Barbecue Alaskan Salmon

2 tablespoons butter or margarine
2 tablespoons brown sugar
1 – 2 garlic cloves, minced
1 tablespoon lemon juice
2 teaspoons soy sauce
1/2 teaspoon lemon pepper
4 salmon steaks (1 inch thick)

In a small saucepan, combine the first six ingredients. Cook on medium heat and stir until sugar is dissolved.

Heat a grill to medium-high heat for 5 minutes. Note: If you don’t have a charcoal or gas grill (or maybe you want to make it in the winter and don’t have a boy to venture out in the cold to the grill!), this recipe can also be made in a glass baking dish uncovered on broil at 500 degrees in the oven until desired temperature by pouring 3/4 of the marinade over the salmon and basting every 5 minutes. It does not need to be turned.

Grill the salmon, basting with the marinade for 7-9 minutes. Turn and continue to baste until salmon flakes easily with a fork.

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