This recipe is my favorite, we always try to use wild salmon because it is rich in omega oils and tastes much better than the farm salmon.

By: Jeri Seratti-Goldman

I am allergic to garlic so we don’t include that in the recipe, but I left it in for those who are garlic fans. Enjoy

1 T. butter
1 T. honey
1 T. brown sugar
2 T. soy sauce
2 T. dijon mustard
1 T. olive oil
1 tsp minced garlic
2 lbs. salmon fillet

Stir honey with butter and sugar in small frying pan until butter is melted. Add remaining ingredients. Rinse fish and pat dry; place in sauce for 15 min to 1 hour.

Place salmon on a large piece of aluminum foil, making a boat. Pour sauce over fish. Cover the top with foil and place on grill for approximately 15 minutes. Serve with lime wedges.

Since I don’t have a bbq, I cook mine under the broiler for about 8 minutes (depending on the thickness of the salmon-if it is very thick, I’ll turn it over part way through).

Just broil it on a piece of tin foil but not wrapped in the boat; approx 6 inches from heat. It is very important that you DO NOT OVERCOOK!! Salmon is best if it is very moist.

Test for doneness by poking with a fork and twisting gently – if it flakes, it’s ready.