Salmon - whole salmon (or one half) BBQ'd

By á-47

Ingredients

• 1 whole salmon (6-8 lbs.)
• 1/2 cup (1 cube) butter, melted
• 1/4 cup olive oil
• 1 1/2 tea. Worcestershire
• 1 tea. onion salt
• 1/4 cup white wine or dry sherry
• Juice of 1/2 lemon
• 1 Tbsp. stone-ground mustard
• Pepper
• 4 Tbsp. jalapeno jelly

Preparation

Step 1

Clean, scale and split salmon on belly side to the dorsal fin, being careful not to split down backbone.

For the sauce, combine the butter, oil, garlic, worchestershire, onion salt,wine, lemon juice, and mustard, mixing well. Set aside.

Lay the butterflied fish skin side down, on preheated, medium-hot, greased BBQ grill. Pierce fish with a fork in several places and sprinkler liberally with freshly ground pepper. Generously brush fish with prepared sauce and close lid.

Continue brushing sauce on the fish every 4 minutes during cooking. Fish is done when it flakes easily, approx. 20-30 minutes. Do not overcook.

During the last 5 minutes, brush the fish with the melted jelly to glaze.

Makes 8-10 servings