I grew up on the West Coast, with parents who loved to eat local, and a Dad who loved to cook. While my mom took care of the majority of day to day meals, my Dad was equally skilled in the kitchen, turning out everything from homemade sourdough bread to sushi long before it was trendy. He was also a master of the barbeque, and could be found grilling almost all year round. His signature barbeque recipe was this Brown Sugar Crusted Salmon. I can remember watching him prepare it as a preschooler and a teenager, in a variety of settings from our backyard to a picnic site in the forest, where he worked his magic with a portable charcoal barbeque. There was rarely a Father's Day when some form of this recipe did not make an appearance. Although he has been gone for many years now, I always think of this meal when Father's Day comes around, and I remember a Dad whose love never ended.
West Coast Brown Sugar Barbequed Salmon
1 large salmon filet ( half of the fish)
2 Tbsps Butter, melted
2-3 lemons, sliced
Juice of one lemon
2/3 to 1 cup of brown sugar
Additional lemon wedges, if desired
1. Layer together 3-4 pieces of tin foil. Curl up edges to form a shallow baking pan.
2. Line tin foil tray with sliced lemons. Lay salmon, skin side down, on top of lemons and sprinkle liberally with fresh lemon juice.
3. Cover salmon with brown sugar, creating a layer of sugar approximately 1/4 inch to 1/3 inch thick on top of the salmon.
4. Place on barbeque, lower lid, and cook on low heat for 20-30 minutes, or until salmon flakes easily with a fork.
Serve with additional lemon wedges, if desired.
Often, we had this with grilled corn on the cob, picked and purchased fresh that day from the side of the road at a local farm. It would be delicious with this Sweet Fruity Spinach Salad, or with rice and grilled asparagus.