Grilled Salmon Fillets With Peachy Bar-B-Que Sauce

1 stick Butter, unsalted (1/2 cup)
1 Red onion, minced well
4 cloves Garlic, minced
1/2 cup Soy sauce
1 tbsp. Dijon mustard
1/2 cup Brown sugar, packed
1/2 cup Lemon juice
1 cup Peach preserves
1/2 cup Red wine vinegar
1  10 lb. Salmon fillet

Combine all sauce ingredients in a large sauce pan.
Bring to a medium boil and reduce to a simmer, stirring well.
Allow to simmer for 1/2 hour, until it thickens.
Heat Bar-B-Que, make STURDY foil tray to hold the Salmon.
Place Salmon skin side down. Brush with 1/2 sauce mixture, coating well.
Cook over medium hot coals for 40 minutes or until fish is firm to touch.
Continue to brush with sauce while cooking. Serve with remaining sauce.


Cut in 1/2 if 10 lbs. of salmon is too much. This recipe feeds 10 people.

Pete and Michelle Pierson         


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