Barbequed Salmon:
2 pounds Salmon steaks or fillet
2 tbs liquid smoke
1/2 cup ketchup
1/4 cup lemon juice
1/2 Tsp. dry mustard
1/2 Tsp. salt
1 minced onion
As much garlic as you wish
1/2 cup teriyaki sauce
Combine all ingredients, except Salmon and liquid smoke, in saucepan and
simmer for 10 minutes. Let cool. Rub Salmon with liquid smoke and let sit until
marinate is cool. Marinate Salmon in cooled sauce – refrigerate for 2 hours.
Preheat grill. Place Salmon on grill skin side down and baste often.
Grill for 10 minutes or until internal
temp of 150-155 is reached
