Wild West Salmon Aces (Page: 125) Scrumptious company fare for the barbecue season. Ingredients: 1 whole salmon, butterflied (see method) Marinade 1 Tbsp. brown sugar 1/2 cup rye whiskey 1 Tbsp. molasses 1/2 cup vegetable oil 2 Tbsp. soy sauce 1 Tbsp. each salt and pepper 2 garlic cloves, minced Instructions: To prepare salmon: Remove head, tail and fins from salmon. Run a sharp knife down the backbone until salmon opens flat. Place flesh side down in a large dish. Remove backbone. Combine marinade ingredients, mix well and pour over salmon. Marinate overnight in refrigerator. When ready to grill, remove salmon from marinade and place skin side down on heavy foil. Barbecue until flesh is opaque and flakes easily, 20-30 minutes. Serve with papaya avocado salad and crusty rolls. Sign in supermarket: express lane - $200.00 or less. Click here to mail this recipe to a friend. Click here to add this recipe to your list of favorites.

Have you tried this recipe and want to share your thoughts? Click here to submit your comments. Reviews 06/5/2005 - Lori Outstanding !! I have used this numerous times, especially when entertaining. I do prefer it with a dark soya sauce, and I usually use salmon filets (I also marinate them skin side up). I have never used the tin foil, I just turn the side that I am grilling on down to low, and leave the others burners on med/high (the skin sticks to the BBQ, and you can just slide the spatula under the filet and serve it without the skin).