Barbequed Salmon

From Sunset Magazine, 05/04.

For one filet (3-4 lbs), whisk together 3T melted butter, 1/4 c brown sugar, 1/4c dry white wine, 1/4c lemon juice, 2T Dijon mustard, 1T chopped fresh thyme, 1 tsp salt, and 1/2 tsp pepper.

Grill the salmon, skin side down, on top of heavy duty foil over indirect heat (but don't close up the foil on top). Brush w/ the glaze every 5 minutes or so, just until opaque but still moist-looking in the center of the thickest part (cut to test), about 25 min.

[alison]

I see we've moved salmon-talk to a new location! :>

I have also used this recipe w/ the cedar plank. It's a good all-around flavor for salmon.

Along the same lines, I have substituted:
maple syrup for the brown sugar
lime juice for lemon
soy sauce for wine
nixed the mustard
a few crushed cloves of garlic and chunks of ginger for the thyme
cut back on the butter or oil

[Sheherezade]

That's kind of like my basic salmon recipe, too. I usually sub olive oil for the butter, because we're an olive oil household. I've also added orange juice and grated ginger from time to time.