Hickory Barbecued Salmon with Tartar Sauce

Name: Hickory Barbecued Salmon with Tartar Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 114 grams butter, cubed; 2 garlic cloves, minced; 1 teaspoons ground mustard; 2 mediums lemons, thinly sliced; 224 milliliters mayonnaise; 1 teaspoon finely chopped onion; 473 milliliters soaked hickory chips; 1 kgs salmon fillet; 38 milliliters chopped sweet pickles; 38 milliliters chopped sweet pickles; 0 teaspoons Worcestershire sauce

If you want to add more gluten free and pescatarian recipes to your recipe box, Hickory Barbecued Salmon with Tartar Sauce might be It works well as a main course. This recipe from Taste of Home requires butter, onion, ground mustard, and pickles. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

In a small saucepan, combine butter and garlic; cook and stir over medium heat until butter is melted.

Ingredients you will need

Butter

Garlic

Equipment you will use

Sauce Pan

Drizzle 2 tablespoons butter mixture over salmon; top with lemon slices. Set aside remaining butter mixture for basting.

Ingredients you will need

Butter

Salmon

Lemon

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

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Cooking Oil

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Paper Towels

Grill

Tongs

Add wood chips to grill according to manufacturer’s directions.

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French Fries

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Grill

Place salmon skin side down on grill rack. Grill, covered, over medium heat or 4 in. from the heat for 5 minutes.

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Salmon

Equipment you will use

Grill

Carefully spoon some reserved butter mixture over salmon. Cover and grill or broil 15-20 minutes longer or until fish flakes easily with a fork, basting occasionally with remaining butter mixture.

Ingredients you will need

Butter

Salmon

Fish

Equipment you will use

Grill

Meanwhile, in a small bowl, combine the tartar sauce ingredients.

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Tartar Sauce

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Bowl

Serve with salmon.

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Salmon

Equipment

Ingredients

Servings:

114grams

butter, cubed 2

garlic cloves, minced 1teaspoons

ground mustard 2mediums

lemons, thinly sliced 224milliliters

mayonnaise 1teaspoon

finely chopped onion 473milliliters

soaked hickory chips 1kgs

salmon fillet 38milliliters

chopped sweet pickles 38milliliters

chopped sweet pickles 0teaspoons

Worcestershire sauce

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Salmon works really well with Pinot Noir, Chardonnay, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Blanc de Bleu Cuvee Mousseux. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 16 dollars per bottle.

Blanc de Bleu Cuvee Mousseux

Blanc de Bleu is a premium California Chardonnay wine with an added hint of blueberries and is a delicate sparkling wine reserved for memorable celebrations. It offers seductive flavors and fresh aromatic effervescence - vividly pasteled with blueberries. All of this is contained in an impressively sexy bottle with tasteful flair.The fruit for Blanc de Bleu is grown in the quiet vineyards of Northern California, known for their cool and clear breezes - ideal conditions for the exclusive grapes and soils that accentuate the profoundly flavorful characteristics. This sparkling wine pairs well with appetizers, sushi and very light meals.