BBQ Salmon, Jim

By LittleKathy

Ok, this isn’t quite fair as I first tasted this at the Johnson reunion in Kelowna, when the Stoner brothers arrived from Port Alice with a huge spring salmon, so it is really their recipe.

We buy pink salmon and freeze them.
(I know the BC relatives are shuddering as they will with the recipe as well…(”I don’t put a bunch of stuff on my salmon”)
Actually any salmon works well but the pink are cheap and so am I.

Filet and remove the bones, leaving the skin on.
Place skin down on rack on barbeque or camp fire.
Sprinkle brown sugar over the fish and add Soy Sauce.
I take a spoon and stir and spread it over the salmon.

Cook on low heat covered on Barbie or
Over campfire coals from old diamond willow, I now cover with the lid off an old barbeque. ( the diamond willow burns to a nice coal with little smoke)
Keep one large piece of diamond will to beat off the neighbours when they get a smell of the cooking salmon.

This has become another tradition and we have it every New Years Day, usually at our cottage including one memorable day at minus 35 C.

Ingredients

• one filleted salmon
• brown sugar
• soya sauce
• warm scotch

Details

Cooking time 10mins

Preparation

Step 1

Cook on low heat on barbeque or if on campfire
on low coals. Cover. Should be done in about 10 to 15 minutes