Recipe courtesy of Mayor Jere Mello
and
Cindy Silveria
Recipe courtesy of Mayor Jere Mello
and
Cindy Silveria
Show:
BBQ with Bobby Flay
Episode:
Smokin' Seafood
World's Largest Salmon BBQ
Getting reviews...
- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Inactive: 30 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 365
- Total Fat
- 23 g
- Saturated Fat
- 5 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 35 g
- Cholesterol
- 94 mg
- Sodium
- 460 mg
- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Inactive: 30 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 365
- Total Fat
- 23 g
- Saturated Fat
- 5 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 35 g
- Cholesterol
- 94 mg
- Sodium
- 460 mg
Ingredients
Basting Sauce:
Directions
- Preheat an outdoor grill to medium heat.
- Put salmon in a shallow baking dish and pour basting sauce over to coat the salmon, reserving 1/3 of the basting sauce for grilling. Marinate the salmon fillets for at least 30 minutes or refrigerate covered up to 4 hours. Place the fish on the grill skin side down. Grill until just cooked through, about 10 to 15 minutes. Brush with the reserved basting sauce throughout the grilling process. Serve immediately.
Basting Sauce:
- Combine ingredients in a bowl, mix well.
