Grilled Salmon with Barbecue Sauce is a great, quick recipe to prepare on a weekend. A fantastic meal when accompanied by a simple salad, a side dish and rice or smashed potatoes.
This recipe originally called for Swordfish, which is now an endangered species. If you do use swordfish, change the cooking time from ‘5 to 6’ minutes to ‘7 to 8’ as swordfish is denser than salmon.
- 2 pounds salmon fillets
- 1/3 Cup lemon juice, freshly squeezed
- 2 teaspoons Worcestershire sauce
- 1/2 Cup chopped yellow onion
- 1 teaspoon granulated sugar
- 1 small bay leaf
- 1 Cup tomato ketchup
- 1/4 Cup vegetable oil
- 1 clove garlic, minced, fresh
- 1/4 Cup water
- 1/4 teaspoon hot pepper sauce
- Place fish in single layer in shallow baking dish.
- Combine 1/2 Cup ketchup, lemon juice, oil, Worcestershire and garlic.
- Pour sauce over fish. Cover and refrigerate about 1 hour, turning fish once.
- Remove fish, reserving sauce. Use half of reserved sauce for brushing fish while grilling.
- Combine remaining half of sauce with remaining catsup, onion, water, sugar,hot pepper sauce and bay leaf.
- Simmer about 20 minutes to blend flavors and thicken.
- Meanwhile, place fish on well-greased, hinged wire grills. (If barbecuing fish on standard grill, brush fish with oil before cooking.)
- Cook about 5 inches from moderately hot coals 8 minutes.
- Baste with reserved sauce.
- Turn and cook 5 to 6 minutes longer, or until fish flakes easily when tested with fork.
- Brush fish with more sauce as needed during cooking.
- To serve, spoon hot barbecue sauce over fish.
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