3 tb Melted butter 1 tb Lemon juice 1 tb White wine vinegar 1/4 ts Grated lemon peel 1/4 ts Garlic salt 1/4 ts Salt 1 ds Hot pepper sauce; (optional) Combine the sauce ingredients stirring thoroughly. Generously brush both sides of the salmon steaks with mixture. Barbeque on a well oiled grill over hot coals. Make a tent of foil or use barbeque cover and place over salmon. Barbeque 6-8 minutes per side depending on the thickness of your steaks. Baste frequently. Turn once, brushing with sauce. Steaks should flake easily when tested with a fork. Serves 4. (Adapted from a National Fisheries Institute recipe) -----
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SPICED BBQ SALMON
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how to peel back the herbs and cutting the whole fish.
Cedar Plank Salmon with Lemon and Dill on the Weber Kettle
Cedar Plank Salmon with Lemon and Dill on the Weber Kettle
Grill Master Bob goes through one of his favorite things to grill: Cedar Plank Salmon with Lemon and Dill, paired with sweet tater fries and asparagus
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Bob Rowe from Classic Events Catering grills up some Salmon and a custom made glaze.
Grilled Bacon and Garlic Crusted Salmon with Chef John | REC TEC Grills
Ingredients: 1 side of salmon, skin on 2 lb bacon 3 cups triple blanched garlic, sliced 1 bunch of chives 1 cup chopped parsley 2 cups shaved Parmesan cheese salt and pepper to taste
Instructions: Preheat your REC TEC to 350 degrees F. Render bacon and put it to the side. Rough chop chives and parsley. Combine all ingredients and mix well. Place salmon on the grill for approximately 18-20 minutes until it reaches an internal temperature of 125 degrees F. Once salmon reaches medium rare, add topping and continue cooking until it reaches an internal temperature of 145 degrees F. Crust will be hot!