That's great Mike, do you have a recipe for a sauce when barbequing salmon on the grill?

Deborah - something else you might try if you're grilling is to make a simple vinaigrette.

Use the typical oil/acid ration of 3-to-1 - use 3 parts oil and one part acid. In this case try olive oil and a good aged balsamic vinaigrette. Add a little aromatic in there - with salmon I love rosemary, thyme and garlic.

Make sure you taste for seasoning with salt and pepper, and your Bombshell.

I lived in the Pac NW for years - and fresh salmon off the grill, simply but well dressed is hard to beat!

I really like something spicy and citrus. I like to make a marinade out of fresh orange juice (or blood oranges for a darker color and slightly sweeter taste) a little extra virgin olive oil, chili paste like Sambal or Sriracha, red chili flakes, chili powder, garlic (minced or paste), and a pinch of ginger and asian five spice. Marinate the salmon for about 10 minutes before cooking, not too long though as the acid in the marinade will start to cook it.

Then as you're grilling (I'd go 3-4 minutes a side depending on thickness for a nice medium) baste the fish once or twice with the marinade and it will make a nice glaze.

If you like that answer check out my hub for any more questions you might have in the future. hubpages.com/hub/What-You-Want-To-Know-Abou.

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