Jerry's to die for Salmon

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1 filet makes 4 servings Easy
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Ingredients (6)

  • Salmon - I like whole filet sides
  • Salt - Fresh ground sea salt - lots
  • Brown Suger - 2 cups
  • Butter - 1 cube
  • Lemon juice - from two lemons
  • Tabasco Sauce - not too much

This is an incredible salmon recipe that I have worked on for years. However, it is my secret, so don’t tell anyone. I’m taking this one to the grave! Oh, wait a minute, never mind. Enjoy. Because of the amount of salt used, I would not recommend for anyone with high blood presure.

Instructions

  1. 1Lay salmon, skin side down on something that won’t drip, I have a large wooden cutting board with a groove around it that works great. Cover the salmon with salt, a lot of salt. Let stand for up to 4 hours. It will weep because of the salt, which firms up the meat.
  2. 2In a sauce pan melt the butter, and stir in the brown suger, juice of lemons and a half dozen shakes of the tabasco bottle. Depending on your sensibility use more or less tabasco.
  3. 3Coat the flesh side of the salmon with the butter mixture and place flesh side down on a very hot barbecue (I spray with Pam before laying down the fish to reduce sticking). Let cook for 5 minutes flesh side down, to carmalize the suger mixture.
  4. 4Using 2 or more large spatulas, turn the filet over and reduce heat to medium.
  5. 5Slather a small amount of the brown suger mixture on the flesh side, put the lid on the barbecue and allow to cook until done, usually not more then another 5–10 minutes.
  6. 6Remove from barbecue and enjoy the best salmon you have ever had.
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