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Semi-Homemade Cooking 2 by Sandra Lee

Almost anything tastes better cooked on the grill, especially salmon. This is my sister Kimber's salmon supper, which always makes a splash. The secret is in her sauce—a buttery blend of sweet brown sugar, salty garlic, and Full-bodied beer. Everyone in the family loves it. For stronger flavor, use a dark beer or ale; for more subtle flair, use a lighter beer.
servings 4 to 6
prep time 10 minutes
grilling time 8 minutes


    • One 1½ pound salmon Fillet (12-inch tail piece)
    • 2  teaspoons garlic salt, McCormick
    • 3  tablespoons brown sugar, C&H
    • 4  tablespoons butter, cut into small pieces
    • 1  small red onion, thinly sliced
    • 1  bottle (12-ounce) beer


1. Preheat grill for medium-high direct heat.

2. Using aluminum Foil, create an oblong cooking tray, approximately 13x8x2-inches. (Make sure tray is watertight.) Place salmon fillet in center of tray. Season with garlic salt, then sprinkle with brown sugar. Dot with pieces of butter and top with onion slices.

3. Place tray on grill. Pour beer into tray to just below the highest point of fillet. Cover tray with aluminum foil to envelop fish completely. Cover grill with lid. Grill about 8 minutes or until salmon just begins to flake.

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