Sauced Salmon on the Barbie

by Jonathon Reynolds
(Horn Lake, MS U.S.A)

Marinade salmon fillets or steaks (approx. 1pound) in
1cup cooking sherry
1/6cup worchestershire
4tbsp soy sauce
1/8tsp. minced garlic
2tsp lime juice
1/2tsp white pepper
5tbsp brown sugar.

Before placing fish in the marinade, remove 1/5-1/4 cup and place aside for later use.

Add fish to marinade and place in the refridgerator for at least 2hours, longer marinade will strengthen flavor.

Heat grill to 325*F-350*F and let the coals ash over(no flames should be visible).

While preheating the grill take salmon out of the fridge to reach room temperature.

When salmon reaches room temperature and the grill is at the correct temperature, place the salmon on the grill.

Leave on for approx. 1 1/2 - 2min. and then quarter turn. Leave an additonal 1-2min. Gently flip salmon and repeat.

After flipping the salmon use a basting brush and baste some of the marinade onto the salmon. When the other side is cooked, flip back over and baste with remainder of the marinade and let cook an additional minute.

Sprinkle a pinch of sea salt on each fillet or steak and serve warm.

****The salmon is done when it begins to flake when touched, and always use a spatula to turn and flip fish, never tongs.****