The New Basics Cookbook Julee Rosso and Sheila Lukins 4 generous fish portions
8 T (1 stick) butter
1/3 c. honey
1/3 c. brown sugar
2 T. fresh lemon juice
1 t. liquid smoke (optional)
¾ t. crushed red pepper flakes
1 center cut salmon fillet, 2 pounds, skin on and in 1 piece
Combine the butter, honey, brown sugar, lemon juice, liquid smoke and crushed red pepper in a small saucepan. Cook over medium heat, stirring until smooth. Cool to room temperature.
Arrange the salmon in a dish just large enough to hold it or in a large Ziploc bag.
Pour marinade over pacific northwest salmon. Let stand for 30 minutes.
Prepare a grill to medium heat. Oil the grill well and cook the salmon, skin side up, for 5 to 7 minutes. Carefully turn it over and cook until fish flakes easily, another 5-7 minutes. Serve immediately.