This simple preparation -- a standard in my house -- and one Mac's been making since he landed in Washington over 30 years ago. The glaze doesn't overwhelm the salmon and does wonders keeping the fish from drying out. This recipe is enough to glaze four salmon fillets (or half a medium-size salmon). Mac suggests keeping the skin on and grilling the fish covered, skin-side down. If you really want to impress your friends and relatives, charcoal-grill the salmon in a kettle grill (we love our Weber) over indirect heat with fruit-tree trimmings (we use apple or cherry from our trees) to add a layer of "smoky" flavor. But your basic gas grill is fine too. Feel free to double the recipe and add or subtract some of this (chutney, lemon) or some of that (garlic, barbecue sauce) to suit your taste. As for how long to cook the fish: it depends on the thickness of your fillet and your tolerance for "rare" or "well done" fish. I say, whatever you do, don't overcook it!
- 2 Tablespoons butter, melted
- 2 Tablespoons Major Grey's chutney
- 1 teaspoon prepared barbecue sauce
- half a fresh lemon, juiced
- 1 clove garlic, minced
- 1/2 teaspoon fresh thyme
Make a paste. Spoon or brush onto salmon fillet. Gril