Ingredients4 (6-ounce/175 g) salmon fillets with skin on
2 bottles local beer
1 medium onion, finely chopped
2 cedar, birch or maple planks (soaked in cold water for 1 hour before using)
Salt and pepper, to taste
½ cup (125 mL) barbecue sauce
Garnish: 1 lemon, sliced
Eric's Zesty Barbecue Sauce
- 1 cup (250 mL) brown sugar
- 1 cup (250 mL) ketchup
- 2/3 cup (150 mL) white vinegar
- 1/4 cup (50 mL) Worcestershire sauce
- 1/4 cup (50 mL) prepared mustard
- 1 teaspoon (5 mL) onion salt
- 1 tablespoon (15 mL) chili powder
- A pinch of cayenne pepper (or more, to taste)
Carefully remove skin from salmon; place skin in oven and bake at 400ºF (200ºC) until it becomes very stiff and crispy (about 10 minutes). Alternatively, place on barbecue for 3 to 5 minutes. Set aside.
Pour beer into a covered pan large enough to hold the salmon in a single layer. Add onion. Bring to a boil, then reduce heat to a slow simmer (shuddering but not bubbling). Add salmon fillets to the hot liquid; cover pan and poach for 3 minutes.
Transfer salmon to prepared planks (2 fillets per plank, trying not to crowd them). Season with salt and pepper; brush with barbecue sauce.
Place planks in 400ºF (200ºC) oven for about 5 to 7 minutes. (Alternatively, barbecue the planked salmon over low heat, with the cover down, for 20 minutes.)
Combine all ingredients in a large saucepan; bring to a boil, stirring constantly. Reduce heat and -simmer for 5 minutes. If sauce is too thick, add water to get desired consistency. Makes about 3 cups (750 mL).
Note: Eric says this sauce is great for wings, ribs, chicken, fish and vegetables, and can be kept in a covered container in the fridge for several days.
Drizzle with barbecue sauce, and garnish with the reserved crisp salmon skin and lemon slices.
Makes 4 servings.