Preparation:
* 4 to 6 lbs. without head and tail
Remove salmon head, tail, and back fin, then butterfly salmon from stomach side (do not separate fillets along back), and bone it, leaving skin intact. Trim any white membrane from belly area of fish. Rinse fish and pat dry. Lay salmon out, skin side down, on heavy foil. Cut foil to follow outline of fish.
Place salmon on grill. Brush with melted margarine. Close grill lid. After 30 minutes, check for doneness by flaking with a fork. Serve with soy butter sauce.
Sauce: Mix together all ingredients. Keep warm on grill until serving time. |
