Salmon Barbeque Sauce

2/3 C.		Mayonnaise
1/3 C.		Butter, melted
1 Tbs.		Honey (generous amount)
1 Tbs.		White vinegar
½ tsp.		Fresh dill or
¼ tsp.		Dried dill weed
½		Lemon, (juice of)
		Salt and pepper to taste

Melt butter, add all ingredients and mix until smooth. Brush on both sides of whole salmon or 
on salmon steaks. Baste frequently while cooking. Serve remaining sauce warm as a dipping sauce 
at the table.

Barbequed Salmon

Place fish in wire basket, or on chicken wire, or in aluminum foil, if wire basket is not available. 
Brush the salmon on both sides with the sauce. Place on grill (medium heat), or on grill about 
4 inches (10 cm.) from coals. Cook approximately 40 minutes, basting frequently. 
Time will depend on thickness, so check to see if it is done when it flakes with a fork.

When using foil, I wrap the salmon after coating both sides with the sauce, then seal it tight. 
I place the fish flesh side down (for fillets), for about 7-10 minutes on medium heat. 
(Depending on thickness of the fish.) After that time I turn it skin side down onto the grill, 
and cook for another 15-20 minutes, usually without basting again. Then, I open the foil and baste, 
then cook longer with the foil off the top to allow the sauce to cook in. Time will vary, so use 
the fork test to determine when it is done.

Recipe from my cousin Susan, who says it was in one of the cook books, likely Company’s Coming, 
or one of those. Its fantastic!

Ken