Prep 15 mins
Cook 25 mins
This recipe was created by my Grandfather about 30 years ago. It was originally designed to cook 10 0lbs of salmon but i have shortened the recipe to only make 1 lb. It is a recipe with many flavors. The edges of salmon are very sweet in nature. As you work your way further in towards the center of the salmon it becomes a much milder flavor.
- 1 lb salmon fillet (skin removed)
- 1 tablespoon johnny's seafood seasoning (old bay will work to)
- 1⁄2 tablespoon liquid smoke (hickory)
- 2 tablespoons sweet vermouth
- 1⁄4 cup butter
- 1⁄4 cup light brown sugar
- 1 sheet aluminum foil (2ftX1ft)
- Heat butter, in sauce pan until melted.
- Reduce heat to medium stir in sugar, vermouth, and liquid smoke.
- Stir in seafood seasoning.
- Preheat heat barbecue/oven to 300°F.
- Create a pan with aluminum foil, with approximately 1/2 inch tall walls.
- Place salmon filet In the center of the pan.
- Pour sauce over salmon filet.
- Flip the salmon filet over so sauce gets on both sides.
- Place salmon and pan in barbecue/oven.
- (Do not allow the salmon to marinade for a long period of time as the salmon will become far to sweet.).
Wowser, put this on a silver salmon fillet and it is absolutely great. Thank to Leferro and to Grandpa.
Both my husband and I really enjoyed this. And I am not really a big salmon fan! I cut the butter to two tablespoons and only used two tablespoons of brown sugar. Those amounts worked great for us. The cooking instructions were not very complete. I cooked the salmon for 30 minutes at 350 degrees. Delicious. Your grandpa had the right idea!