Barbecued Alaskan Salmon with Zesty Sauce
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INGREDIENTS 1 whole (5 to 8 pounds) fresh or frozen Alaskan salmon, thawed if frozen Salt and pepper, to taste 2 tablespoons butter, softened 1/2 medium onion, sliced Several sprigs fresh parsley Corn oil ZESTY SAUCE 1/2 cup butter 3 tablespoons soy sauce 2 tablespoons ketchup 1 tablespoon Worcestershire sauce 1 tablespoon dry mustard 1 clove garlic, crushed FOR THE FISH - Thaw salmon, if necessary. Wash and pat dry. Sprinkle inside of salmon with salt and pepper; dot with butter. Arrange overlapping slices of onion, lemon, and parsley in cavity of fish; brush fist with oil. Wrap in heavy-duty aluminum foil, sealing edges with double fold. Place on grill over medium-hot coals; cook, carefully turning salmon every 10 minutes. Test for doneness after 45 minutes by inserting meat themometer into thickest portion. Cook to internal temperature of 160 degrees, or until salmon flakes easily when tested with a fork at its thickest part. To serve, transfer salmon to a heated serving platter; fold back foil. Cut between bone and meat with a wide spatula; lift off each serving. Serve with Zesty Sauce. FOR ZESTY SAUCE - Combine sauce ingredients in a small saucepan; heat gently but thoroughly. Makes about 3/4 cup sauce.