By Amanda Taylor, NEWS 9
This has to be one of my favorite recipes. It tastes fantastic – and it's easy! I got it out of a cookbook called "Cooking in the South" by Johnnie Gabriel (who happens to be Paula Deen's cousin). I tweaked it a little. The original recipe called for 2 sticks of butter – and I just didn't feel quite right about eating that!
This should serve 4-5 people.
¼ lb butter (1 stick)
2 Tablespoons soy sauce
1 Tablespoon mustard
1 ½ Tablespoons Worcestershire sauce
1/8 cup ketchup
1 garlic clove chopped or pressed
Salmon – about 2 pounds – skin removed
For the sauce:
1. Whisk all the ingredients (except salmon) together in a small saucepan over medium heat until well blended and nearly boiling.
2. Set half the sauce aside to serve with salmon – the rest you'll use while you're cooking.
For the Salmon:
I like to cook mine on the grill.
1. Heat your grill to med-high heat.
2. Baste one side of the salmon with the sauce, and place it sauce side down on the grill. Grill for about 6 minutes.
3. Baste the top, then turn salmon over. Baste the top again and cook for another 6 minutes.
I test my salmon to make sure it's done by taking a fork and sticking it in it. If the fish flakes, it's good to go (just make sure to not overcook – nothing's worse than dry salmon!).
4. Serve the salmon with the extra sauce on the side.
You can also do this recipe by baking the salmon (good to do in the winter months). I cook mine at about 425 degrees for about 12-15 minutes – then I give it the "fork test".
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