Barbecued salmon

Yield: 6 servings

Measure Ingredient
1½ pounds Salmon
½ teaspoon Salt

The Indians use to leave the cleaned salmon in the Salt Chuck overnight. You can soak mesquite or other barbecuing chips in hot water for one hour. Heat barbecue and add soaked chips to coals and heat until chips begin to smoke. Thread salmon fillet lengthwise on to skewer and place skin side down on greased grill. Cover and cook 12 to 20 minutes or until fish is opaque and flakes easily when tested with a fork. From Canadian Living Magazine April 1993 Submitted By ELEANOR MURRAY On 05-14-95

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